Food Service Manager
We are currently looking to hire a Food Service Director. To apply for the position please go to the following link to fill out an application.
Sign-in | Michigan Christian Youth Camp
Job description and qualifications are listed below:
Food Service Manager
Salary: Compensation based on experience, housing, utilities, and stipend for benefits (medical/dental).
Status: Full Time, Exempt
Major Responsibilities:
• Personal relationship with Jesus Christ, agreement with MCYC’s mission and Statement of Faith, and regular church involvement.
• Manage workload that varies by season, with high activity during spring, summer, and fall, and flexible scheduling options available in winter months.
• Friendly, servant-hearted, and able to work well with staff, volunteers, and guests.
• Proven experience in food service, including menu planning, cooking for large groups, and managing meal service.
• Strong organizational skills and ability to oversee multiple tasks in a fast-paced, event-driven setting.
• Ability to supervise, schedule, and train kitchen staff and volunteers.
• Self-starter, flexible, teachable, and able to work early mornings, evenings, weekends, and holidays as needed.
• Plan, develop, and update menus that deliver high-quality meals, accommodate special dietary needs (e.g., allergies, vegetarian) meal cycles, prep and cook meals, and ensure on-time service for up to 250+ guests.
• Oversee and participate in the preparation and service of all meals, ensuring consistency and excellence in food quality and presentation.
• Manage food service operations within the approved budget, including cost control, vendor selection, and purchasing of food and supplies, monitor ordering, inventory, and portion control to minimize waste and steward resources wisely.
• Conduct monthly food inventory, bi-annual inventory of supplies; coordinate bi-annual deep cleaning of kitchen facilities.
• Attend food service conferences and food shows to stay current on industry trends, products, and best practices.
• Recruit, hire, train, schedule, and supervise food service staff, fostering Christ-centered, positive and collaborative team environment.
• Maintain all food preparation, storage, and serving areas in a clean, orderly, and sanitary
condition, in compliance with all local, state, and federal regulations. Following and/or implementing procedures and systems to ensure compliance.
• Ensure all kitchen equipment is properly maintained and arrange for repairs or replacements as needed.
• Proactively identify and address risks to minimize accidents, illness, or injury in the kitchen and dining areas.
• Collect and evaluate feedback from program participants and staff to continuously improve the food service program.
• Assist with housekeeping and maintenance tasks during the off-season, as needed, based on group needs and hours worked. This includes deep cleaning of facility, painting of camper rooms, and minor repairs and upgrades with camp staff.
Qualifications:
• Minimum age of 21 years.
• Completion of an approved food service management program, or at least five years of food service management experience, including staff development and team leadership.
• Valid SERV Safe Manager Certification, or ability to obtain within 90 days of employment.
• Flexible work schedule, including availability for some nights and weekends.
• Strong organizational skills and the ability to manage multiple priorities in a dynamic
environment.
• Demonstrated ability to work effectively with a diverse range of participants, staff, and
volunteers.
• Customer-focused attitude with a commitment to providing exceptional service and high-quality meals.
• Familiarity with inventory management and menu planning software is a plus.
-Working knowledge of google forms, sheets, and docs. Able to use email, Microsoft Office, and other platforms to allow for smooth business flow.
• Ability to consistently lift at least 25 pounds.
Sign-in | Michigan Christian Youth Camp
Job description and qualifications are listed below:
Food Service Manager
Salary: Compensation based on experience, housing, utilities, and stipend for benefits (medical/dental).
Status: Full Time, Exempt
Major Responsibilities:
• Personal relationship with Jesus Christ, agreement with MCYC’s mission and Statement of Faith, and regular church involvement.
• Manage workload that varies by season, with high activity during spring, summer, and fall, and flexible scheduling options available in winter months.
• Friendly, servant-hearted, and able to work well with staff, volunteers, and guests.
• Proven experience in food service, including menu planning, cooking for large groups, and managing meal service.
• Strong organizational skills and ability to oversee multiple tasks in a fast-paced, event-driven setting.
• Ability to supervise, schedule, and train kitchen staff and volunteers.
• Self-starter, flexible, teachable, and able to work early mornings, evenings, weekends, and holidays as needed.
• Plan, develop, and update menus that deliver high-quality meals, accommodate special dietary needs (e.g., allergies, vegetarian) meal cycles, prep and cook meals, and ensure on-time service for up to 250+ guests.
• Oversee and participate in the preparation and service of all meals, ensuring consistency and excellence in food quality and presentation.
• Manage food service operations within the approved budget, including cost control, vendor selection, and purchasing of food and supplies, monitor ordering, inventory, and portion control to minimize waste and steward resources wisely.
• Conduct monthly food inventory, bi-annual inventory of supplies; coordinate bi-annual deep cleaning of kitchen facilities.
• Attend food service conferences and food shows to stay current on industry trends, products, and best practices.
• Recruit, hire, train, schedule, and supervise food service staff, fostering Christ-centered, positive and collaborative team environment.
• Maintain all food preparation, storage, and serving areas in a clean, orderly, and sanitary
condition, in compliance with all local, state, and federal regulations. Following and/or implementing procedures and systems to ensure compliance.
• Ensure all kitchen equipment is properly maintained and arrange for repairs or replacements as needed.
• Proactively identify and address risks to minimize accidents, illness, or injury in the kitchen and dining areas.
• Collect and evaluate feedback from program participants and staff to continuously improve the food service program.
• Assist with housekeeping and maintenance tasks during the off-season, as needed, based on group needs and hours worked. This includes deep cleaning of facility, painting of camper rooms, and minor repairs and upgrades with camp staff.
Qualifications:
• Minimum age of 21 years.
• Completion of an approved food service management program, or at least five years of food service management experience, including staff development and team leadership.
• Valid SERV Safe Manager Certification, or ability to obtain within 90 days of employment.
• Flexible work schedule, including availability for some nights and weekends.
• Strong organizational skills and the ability to manage multiple priorities in a dynamic
environment.
• Demonstrated ability to work effectively with a diverse range of participants, staff, and
volunteers.
• Customer-focused attitude with a commitment to providing exceptional service and high-quality meals.
• Familiarity with inventory management and menu planning software is a plus.
-Working knowledge of google forms, sheets, and docs. Able to use email, Microsoft Office, and other platforms to allow for smooth business flow.
• Ability to consistently lift at least 25 pounds.
