Food Service Director

The Food Service Director is responsible for planning, organizing, and overseeing all aspects of the camp's food service operations, ensuring campers and staff receive safe, nutritious, and appealing meals throughout the season. This role manages kitchen staff, oversees menu planning and food ordering, maintains compliance with health and safety regulations, and works closely with camp leadership to accommodate dietary restrictions and special events. 

•  Plan and develop seasonal menus that are nutritious, cost-effective, and appealing to campers and staff, accommodating allergies and dietary restrictions
• Order, receive, and manage inventory of food and kitchen supplies, minimizing waste and staying within budget
• Hire, train, schedule, and supervise kitchen staff, dishwashers, and dining room hosts. 
• Ensure compliance with all local health department, food safety, and sanitation regulations
• Maintain proper food storage, labeling, and temperature logs
• Oversee kitchen and dining hall cleanliness, equipment maintenance, and safety protocols
• Coordinate meal timing and logistics around the camp's daily schedule and special events (cookouts, banquets, overnights, etc.)
• Manage the food service budget and track expenses against projections
• Conduct regular staff meetings and training on food safety, customer service, and kitchen procedures
• Maintain accurate records for health inspections, staff certifications, and food safety audits
• Respond to and resolve any food-related concerns or complaints from campers, parents, or staff
• Plan for and manage food service during emergencies (weather delays, power outages, etc.)

Spiritual

• Is a professing Christian, committed to a Christian lifestyle in keeping with the biblical model

Organizational

• Agrees with, and supports, Timber-lee's Ministries’ philosophy and policies

 Positional 

• High school diploma required; Associate's or Bachelor's degree in Culinary Arts, Food Service Management, Nutrition, or related field preferred
• Minimum 2–3 years of experience in food service management, preferably in a camp, school, healthcare, or commercial kitchen
• ServSafe Food Protection Manager Certification (or ability to obtain within 30 days of hire)
• Must be available to work weekends, evenings and some holidays.
• Ability to effectively communicate with families, guests, and co-workers
• Promote a positive environment and teamwork approach
• Demonstrate excellent customer service skills
• Hold your Food Handlers ServSafe certificate
• Proficiency in Google Suite and reservation management software
• Able to lift and carry 50 pounds at least 50 feet on flat surfaces and up and down stairs and be on one’s feet standing for extended periods of time
• Ability to perform mixture of indoor and outdoor work and traverse a multi-terrain campground year round.