Camp Kitchen Lead – Food Service & Hospitality

Young Life; Jasper (GA); On-site; USD 37,000 - 46,000; Full time

Job summary

Young Life in Jasper, GA seeks a Food Service leader to oversee camp dining operations and staff development within the ministry context. You will recruit, train and supervise kitchen staff, manage budgets, and ensure safety standards.

You will implement ServeSafe practices, foster spiritual formation, and deliver hospitality that reflects Christ-like service in a hands-on kitchen setting.

Qualifications

• Experience in training and leading teams.
• Demonstrate understanding of Young Life ministry, strategy and mission.
• Experience in organizing and prioritizing tasks.
• Experience in managing the administrative aspects of the Food Service department.

Responsibilities

• Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus.
• Equip servant leaders who anticipate and respond to guest needs through Christ-like service.
• Build relationships reflecting the character of God with guests, staff, vendors and neighbors to foster healthy community.
• Manage with integrity the finances, people, buildings and equipment entrusted to our ministry through Food Services.
• Develop and equip staff to participate in comprehensive stewardship of the Food Services Department.
• Support systems for inventory control over food, equipment and other budgeted items.
• Participate and possibly lead the Food Services team in food cost tracking procedures and awareness of food costs impact on camp fees and property budget.
• Foster an environment where volunteers feel valued and engage in hiring of quality candidates for intern positions.

Skills

Team leadership

Training

Communication

Organizational skills

Education

Some college (preferred)

ServeSafe Certification

Tools

ServeSafe Certification

Job description

Young Life in Jasper, GA seeks a Food Service leader to oversee camp dining operations and staff development within the ministry context. You will recruit, train and supervise kitchen staff, manage budgets, and ensure safety standards.

You will implement ServeSafe practices, foster spiritual formation, and deliver hospitality that reflects Christ-like service in a hands-on kitchen setting.