POSITION DESCRIPTION: Food Service Director
(Seasonal Summer Camp) 

Season (Typical): June through mid-August (includes pre-season kitchen opening and post-season closing)
Compensation: Competitive weekly salary, commensurate with experience
Reports To: Executive Director 

Position Summary 

Latvian Center Garezers is seeking a capable, organized, and hands-on Food Service Director to lead kitchen and dining operations for the summer camp season. This role is responsible for menu planning, food purchasing and inventory, staff supervision, food safety compliance, and delivering reliable meal service for campers, staff, and special events. 

Position Purpose 

To support safe, nourishing, and high-quality summer programs by planning and delivering consistent food service operations that meet nutritional needs, support dietary accommodations, maintain sanitary standards, and ensure an efficient, well-run kitchen and dining hall. 

Essential Responsibilities 

Staffing & Leadership 

• Recruit, interview, and help onboard summer kitchen staff
• Train and supervise kitchen and dining hall staff; set schedules, assignments, and daily workflow
• Provide clear expectations, coaching, and performance feedback to support a safe and productive team culture

Menus, Nutrition & Meal Service 

• Plan and execute healthy, balanced menus for three meals daily plus snacks
• Maintain a consistent standard of nutritious, well-rounded meals appropriate for active campers and staff
• Coordinate safe accommodations for dietary restrictions and allergies with leadership and health staff as needed

Food Safety & Compliance 

• Maintain strict sanitary standards and safe food handling practices at all times
• Ensure kitchen staff attire supports safe food handling and meets health and sanitation expectations
• Maintain familiarity with Michigan Food Law requirements and local health inspection expectations (as applicable)
• Promptly report safety hazards, injuries, or significant incidents to camp leadership and document per camp procedures

Budgeting, Ordering & Inventory 

• Develop and manage the seasonal food budget in coordination with the Executive Director
• Order food and supplies; maintain organized inventory levels and storage systems
• Check incoming deliveries against orders/invoices; address shortages, substitutions, or quality concerns
• Maintain safe storage and rotation of food and supplies (including cold storage management)

Facilities, Equipment & Coordination 

• Communicate equipment or mechanical issues promptly to the Executive Director and Facilities Manager
• Coordinate repair needs (plumbing, electrical, appliance service) with Facilities
• Open and prepare the kitchen for the season (cleaning, organizing, setup) and complete end-of-season closing procedures (cleaning, shutdown, storage)

Events & Special Meals 

• Coordinate with administration and event/project leaders to plan food service for special events as needed (including adjusted menus, additional service times, or banquet-style meals)

Administration & Timekeeping

• Submit staff schedules, hours, and time records in a timely manner using camp procedures
• Ensure overtime is approved in advance when applicable and that staff record all time worked accurately (no off-the-clock work)
• Submit invoices and purchasing documentation promptly to the bookkeeper for accurate records and budget tracking

Qualifications (Minimum Requirements) 

• At least 21 years of age
• ServSafe Manager (or comparable) food safety certification or willingness to obtain
• Training/experience in food purchasing, meal planning, large-quantity food prep, and food safety
• Experience supervising food service employees
• Ability and willingness to work within camp resources, conditions, and a fast-paced communal environment
• Strong communication and organization skills

Communication & Meetings 

• Ongoing communication with the Executive Director regarding operations, staffing, menu planning, and budget needs
• Ongoing coordination with the Facilities Manager regarding kitchen repairs and maintenance
• Participation in weekly management meetings and other administration meetings as scheduled
• Collaboration with program leadership and medical staff as needed for allergy protocols and operational planning

Equipment Used 

Commercial kitchen equipment including (but not limited to): gas stove, convection oven, commercial dishwasher, fryer, food processor, electric mixer, grill, knives, and other hand tools. 

Physical & Environmental Requirements 

• Ability to stand for extended periods and work in a hot, fast-paced kitchen environment
• Frequent bending, lifting, carrying, and repetitive motion; ability to lift 50+ lbs
• Manual dexterity, hand-eye coordination, and safe operation of commercial equipment
• Ability to work effectively within the rhythms and demands of a residential camp community

Updated March 2026