Camp Kitchen Lead — Culinary & Ministry Dining

Berea; Hebron (NH); On-site; USD 45,000 - 59,000; Full time

Job summary

Berea Ministries in New England seeks a dedicated Kitchen Supervisor to manage daily kitchen operations across camp programs, ensuring food quality, safety, and sustainability while leading staff and volunteers.

You will review menus, receive deliveries, manage inventory, and collaborate with purchasing, the Executive Chef/Site Director, and program teams to deliver meals that support transformative experiences for guests and participants.

Qualifications

• 1+ years kitchen experience or degree/certificate in Culinary Arts.
• 6 months supervisor or management experience.
• A passion for Jesus Christ and His Church is required.
• Disciplined, dependable, teachable with strong communication skills and flexibility.
• Experience in camp ministry is preferred.

Responsibilities

• Manage kitchen operations per guest service, food quality, and sustainability standards.
• Review daily menus and ensure recipes and yield guides are followed.
• Cook and present delicious meals while maintaining safety norms.
• Receive deliveries and manage inventory to minimize waste.
• Coordinate with purchasing personnel on supplies and needs.
• Ensure staff and volunteers adhere to Berea Ministries' standards.
• Meet with Executive Chef/Site Director to review needs and status.
• Stock kitchen areas with required tools, supplies and equipment.
• Develop new items and menus and monitor guest satisfaction.
• Conduct regular kitchen walk-throughs and address deficiencies.
• Review group numbers and food cost daily; optimize usage of items.

Skills

Communication skills

People skills

Teachable

Flexibility

Excellence

Education

Culinary Arts degree/certificate

Job description

Berea Ministries in New England seeks a dedicated Kitchen Supervisor to manage daily kitchen operations across camp programs, ensuring food quality, safety, and sustainability while leading staff and volunteers.

You will review menus, receive deliveries, manage inventory, and collaborate with purchasing, the Executive Chef/Site Director, and program teams to deliver meals that support transformative experiences for guests and participants.