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Food Service Director

Lake Ann Camp | Lake Ann, MichiganFull-Time, Year-Round | Reports to the Executive Director

Position Summary

The Director of Food Services at Lake Ann Camp is a vital leader responsible for planning, preparing, and serving nourishing, timely, and memorable meals. This role ensures that both campers and guests are cared for through a ministry of food, service, and excellence, reflecting the camp's mission to challenge individuals to make biblical, life-changing decisions.

At Lake Ann Camp, the kitchen is more than just a cooking space — it’s a ministry hub. Campers experience the love of Christ through the quality of meals, the smiles of the servers, and the joyful, clean environment. The Director of Food Services plays a key role in fulfilling our mission — not merely by feeding people but by creating space for God to move.

Key Outcomes & Expectations1. Excellent Food That Supports the Mission

Design weekly and weekend menus that are creative, fun, and meet dietary guidelines for youth and adults.
Ensure every meal is:
Good – nutritionally balanced, flavorful, and exciting.
Hot (or cold) – served at the proper temperature.
On time – precisely scheduled to coordinate with multiple camp programs.
On budget – planned with cost-efficiency and stewardship in mind.
Clean - The food is delivered hygienically, with every serving area and utensil meeting cleanliness standards.
Plan for generous portions, with availability for seconds, recognizing that campers are active and away from home refrigerators.
2. Ministry-Focused Team Leadership

Recruit, hire, train, and mentor seasonal and year-round food service staff who embody Christ-like attitudes and align with the camp’s core values.
Create a positive and spiritually encouraging kitchen culture where team members are trained in:
Food safety and hygiene
Kitchen operations
Customer service
Biblical hospitality
3. Strategic Planning & Financial Stewardship

Develop the annual food service budget in collaboration with the Director of Finance and track all related expenses throughout the year.
Know the per-plate cost of meals and analyze expenses seasonally.
Maintain strong relationships with vendors to ensure quality, timely delivery, and competitive pricing.
Oversee food procurement and inventory management and minimize waste through thoughtful planning and stock rotation.
4. Impeccable Kitchen & Facility Operations

Oversee all aspects of kitchen and dining hall operations, including:
Meal prep and service
Dishwashing and sanitization
Cleaning protocols for all areas (floors, windows, restrooms, air ducts, etc.)
Implement and maintain written cleaning procedures and schedule deep cleans seasonally.
Manage minor equipment repairs and coordinate significant issues with the Director of Maintenance.
5. Flexible & Collaborative Spirit

Adapt quickly to changes in camper numbers, special dietary requests, weather disruptions, or program shifts.
Work collaboratively with the camp’s leadership team to support the overall ministry goals.
Be ready and willing to work long stretches during summer and peak retreat seasons (e.g., two weeks straight, multiple times per year).
QualificationsSpiritual & Character Requirements

A clear testimony of personal salvation and a lifestyle that evidences the lordship of Jesus Christ.
A deep love for Christian ministry and a desire to serve campers, staff, and guests with excellence and joy.
An alignment with Lake Ann Camp’s theological and lifestyle standards.
Regular participation in a like-minded, Bible-believing church.
Professional Competencies

Proven experience in food service leadership — ideally in a camp, conference center, school, or hospitality setting.
Knowledge of kitchen operations, meal planning, food safety, and equipment maintenance.
Strong budgeting and inventory management skills.
Ability to work well under pressure and lead a team through high-volume meal periods.
Must be ServSafe Certified
Physical Requirements

Able to stand for long periods, lift 50 lbs, work in a hot kitchen environment, and maintain pace with a physically demanding schedule.
Willingness to step in wherever needed — whether on the serving line or scrubbing pans.
Authority & Accountability

Direct Authority Over: All food service staff (seasonal and year-round).
Authorized To: Hire staff, manage the food service budget, make purchasing decisions, and recommend dismissal of staff to the Executive Director.
Accountable To: The Executive Director.
Compensation & Benefits

Total benefits package with salary is equal to $80,000 - $90,000
$35,000 - $45,000 Annually | Housing Provided, Utilities & Upkeep Included
Compensation is commensurate with experience and will be discussed during the interview process. A comprehensive benefits package may include meals, insurance coverages, and paid time off.
Job Type: Full-time

Pay: $35,000.00 - $43,000.00 per year

Benefits:


401(k)
401(k) matching
Dental insurance
Disability insurance
Employee discount
Flexible schedule
Health insurance
Health savings account
Life insurance
Paid time off
Retirement plan
Vision insurance
Schedule:


Weekends as needed
Work Location: In person

Time:  Full-Time Year Round
Salary:  Paid
Category:  Food Services

Updated: 4/29/2025 12:53:17 PM