Company description

Camp Arcadia is not your normal camp. For close to 100 years we have been a destination for thousands of people to come each summer and fall to be renewed in spirit, mind and body. A Lutheran (Christian) resort we strive to provide a setting for families to come and remember that they are meant for more - that life is a gift from God and that we are all children of God. Picture a resort on the shores of Lake Michigan in Northwest Michigan, nestled in a valley between two large sand dunes. Sandy beaches, stunning sunsets, great food and a lot of fun with family and friends. You might find guests enjoying a patio carnival, wine tasting, Bible study, eating ice cream, sea kayaking, playing softball, or just reading a book on the beach.

Job description

Position: Food Service Director

 

Role:  The primary purpose of the Food Service Director (FSD) is to provide leadership, direction, and management of Camp Arcadia’s food service department.  The FSD will ensure that Camp’s meals and meal experience continues to be a highlight of the Camp Arcadia experience. Excellence in food quality, preparation and service are expected.  The mealtime at Camp Arcadia is crucial to carrying out Camp’s mission to foster the renewal of the whole person – spirit, mind, and body – amid the beauty of God’s creation and in fellowship with other Christians. While the Camp Arcadia season is from the end of May through the end of October, the FSD is a year-round position. We are willing to consider a seasonal arrangement. The FSD will work in the Camp office in the off-season.  The FSD will work with the management team in the overall management and leadership of Camp Arcadia.

 

Reports to: The Food Service Director is a member of the management team and reports to the Executive Director.

 

Skills & Characteristics:  

Education: Bachelor’s level degree, culinary degree (or equivalent experience).

 

Management & Leadership: Most of our seasonal kitchen staff come in with little or no kitchen experience so it is vital that the FSD has the ability to train, supervise and mentor college-aged staff members in addition to staff of all ages during the fall season.

 

Quality Control: We have a history of exceeding our guest expectations and have redefined what our guests think of when they think of “camp food”, so a desire and the ability to produce a very high quality meal experience is vital. Our food production is similar to banquet catering. 

 

Menu Planning: Create a menu that appeals to adults and children, providing them with healthy meals, taking into consideration specific dietary needs, such as food allergies. 

 

Budget Management: Experience with managing a food budget – ordering, tracking expenses, using Excel spreadsheets, databases, etc.

 

Other characteristics we are looking for include: hard-working, creative, flexible, servant-heart and a team-player.  The FSD must also appreciate and support Camp Arcadia’s mission.

 

Office Skills: In the off-season the FSD will be serving in the office, assisting with registering guests, interviewing summer staff, and other office tasks like answering phones.

 

Supervisory Responsibilities: The Food Service Director supervises a 16 member summer season college-aged staff.  Four of those staff are in kitchen leadership positions. During the fall season there are approximately 12 – 16 people to supervise in the kitchen.

 

Compensation Package: Salary, health, dental, life and disability insurance, retirement benefits, vacation, paid holidays,  Meals are provided for the staff members and immediate family during the summer when guests are provided with meals. You are eligible for the sabbatical program. Housing is not provided.

 

Work Flow:  This is a general idea as to the hours and days worked throughout the year. The actual hours and days might vary. The Food Service Director will start working in the kitchen in towards the end of May and work through the end of October. During this time they usually work 5 – 7 days a week with 10 – 14 hours a day. At the start of the season on Memorial Day Weekend through the middle of June there is usually only one day off a week since we are training staff.   Once the family retreat season begins in late June the FSD normally has two days off a week (Sunday & Wednesday) through the middle of August. As the college staff return to college in the middle of August we bring in fall staff to fill their spots. Depending on their skills, experience, and the number of staff, the FSD’s days off and hours will vary. During our fall season we mostly serve guests on the weekends, so our days off are during the week. Once the kitchen is closed in early November the FSD will move to the office where they will work 5 days a week and around 32 hours a week. The FSD normal work day in the off-season is 9 – 4 pm and 9 – noon on Friday. This continues until early May when they need to return to the kitchen to prepare for the start of the season. We are willing to consider a seasonal arrangement.

 

Major Responsibilities:

Manage the Camp Arcadia kitchen and dining room including:

• Satisfy all requirements of applicable rules and laws for food service
• Plan all menus for Camp Arcadia
• Develop and implement system for effective planning and delegation of all food service work
• Help hire food service staff
• Train summer and fall season food service staff and manage them
• Inventory and order all food and supplies for food service
• Prepare food service budget
• Work with caretakers to maintain all kitchen equipment
• Maintain kitchen and dining room sanitation and professional atmosphere
• Participate in professional development.
• Create several new meals each season
• Communicate frequently with guests of all ages

Compensation

this position is: salaried, varies DOE, $40,000.00 - $55,000.00

Work visa

This employer is willing to sponsor a work visa for international applicants

Application instructions

Deadline

January 31, 2019