Kitchen Manager Job Description

Updated June 3, 2026

MARANATHA'S PURPOSE:  Mission - To glorify God by introducing people to Jesus as Savior, training them in Christian living, and sending them out to represent Christ to the world. Vision- Changed Lives. Motto- Get away, quiet down, hear God speak, make life-changing decisions.

JOB PURPOSE:  To serve the campers in a positive environment we create at Maranatha Camp & Retreat Center and support fellow staff in this purpose.  As a result, many will hear God speak and make decisions about salvation, discipleship and Christian service.

JOB SUMMARY: Accomplish foodservice for camps and retreats ranging from 20-600 people, at Maranatha. Food safety, quantity, quality, nutrition, age-appropriateness, and waste reduction are all priorities in this position. You will oversee or complete the actual food production, but also run shift leads for a larger team in the summer months. Requires good communication, leadership, budgeting, ordering, training. The service here enables the life-impact camp has, and is also highly-visible and colors the overall camp experience.

ORGANIZATIONAL RELATIONSHIP:  Supervision of any staff or volunteers that will serve in the kitchen or other food service areas. Reports to one of our camp Directors. Communicates with Program Staff and Guest Group Staff to ensure a smooth meal service.

RESPONSIBILITIES:

• Responsible for all aspects of food production and service, including foodservice logistics and team
• Maintain a habit of regular meetings with the supervising Director
• Train and supervise all kitchen and dishpit staff and volunteers
• Aspire to raise seasonal kitchen leads to a level of self-sufficiency and ability to share the leadership load
• Evaluate and create procedures for efficient management of the kitchen and dishpit
• Supervise the production of all meals, cook as necessary
• Ensure excellent food service for guests and staff, including those with food allergies and special diets
• Plan menus with sensitivity to the groups they are for, as well as the meal service style
• Keep an accurate inventory, and make food orders
• Maintain a current knowledge of all Dept. of Health regulations and ensure compliance
• Maintain a high level of cleanliness for the kitchen facilities
• Keep current with monthly budget and help set budget alongside supervisor
• Calculate food requirements to avoid shortage or overage. Within reason, minimize food waste.
• Work to create and maintain an environment that encourages spiritual growth for all kitchen and dishpit workers
• Responsible for dining area items (condiments, napkins) and, in summer only, cleaning (surfaces and the floor)
• Oversee plans and preparation for banquet services (linens, table setting, banquet dishware, etc)
• Explore feedback collection options with a mindset/interest for growth
• Outside of summertime, research, coordinate, and, if they are approved, execute kitchen improvement projects
• Other duties as assigned

WORK SCHEDULE COMMITMENT:

Summer Camp Season - 6 days/week, 8-12 hours/day

Retreat Season – 5 days/week, 7-9 hours/day assigned by supervisor

Exceptions– This position requires working during non-business hours and weekends during events, often for longer than a standard shift. When not working events, the schedule follows a flexible regular business workweek under the discretion of the supervisor.

QUALIFICATIONS

• A passion to love our guests and team through food and meeting that need for them in delightful ways, for groups generally ranging from 25-600
• Willing to Wholeheartedly Serve with our Staff Values

• Devotion - We follow Christ on-mission with our whole being, holding nothing back He’s entrusted us with. (Mk. 12:30, Ro. 12:1)
• Gratitude - We choose thankfulness in every circumstance. (1Th. 5:18). Note- Contributes to contentedness & not complaining (Php. 2:14, 4:11-13)
• Servanthood - We lead by serving God, our team, & our guests eagerly & humbly. (Gal. 6:2-3, Mt. 22:36-40)
• Growth - We use challenges as growth opportunities and proactively pursue growth in work & relationships. (Php. 1:6, Rm. 5:3-4, Jas. 1:2-4)
• Awareness - We stay attuned to our team, guests, industries, & spiritual realities so we can move in unity, make informed decisions, & steward time and energy. (1 Pt. 5:8-9, Eph. 5:15-16)

• Good work ethic and professionalism in appearance, speech, and job skills
• Willing and cheerful support of and teamwork with fellow Maranatha Staff
• Able to lead by example on a regular basis, while keeping eyes focused on the big picture
• Physical endurance for long workdays
• Able to function under the pressures of ongoing, large-scale, food service demands
• Maintains time for rest, and spiritual and emotional wellbeing
• Customer service skills and hospitality-mindedness
• Able to lead and work with young people and volunteers
• Able to use management & prioritization skills once familiar with position
• Completes tasks in a time-efficient manner, communicating through the process
• Able to work with basic software, such as a word processor, spreadsheets, email, etc.
• Be a proactive self-starter (know what needs to be done and complete it without being asked)
• Ask questions when you don’t know the answer

THE STAFF MANUAL outlines further details regarding relationships and working arrangements. All full time staff are required to raise a portion of their monthly/annual salary to cover the remainder of the approved budget amount.

BENEFITS: Housing+utilities or stipend, meals when serving guests, monthly salary, support raising orientation, staff rates and discounts, limited life insurance cost coverage, partial phone bill reimbursement, paid time off

COMMITMENT: I have read, understood and agreed to the above job description. I have read the staff manual, including the objectives, ministry and doctrinal statements and agree with them. I agree to live by the policies and standards outlined in the staff manual.

Employee Signature (print)  ______________________________________     Date  _______________

Employee Signature (sign)  ______________________________________     Date  _______________

Executive Director Signature (sign)  _______________________________     Date  _______________