Job Posting: Food Service Director (Chef)

Camp Arcadia, a Lutheran, family resort and retreat center located in Northwest Michigan on the shores of Lake Michigan, is accepting applicants for the position of Food Service Director (Chef). Responsibilities include leading all food service operations and equipping and developing staff. While our guest season is from the end of May through the end of October, the position is year-round. That being said, we are willing to consider seasonal arrangements such as working remotely in the off-season (Nov – early May) or only working during the season.

The ideal candidate will have excellent leadership and administrative abilities, commitment to guest services, ability to lead a team, proficient skills in culinary arts and commercial food service, qualified experiences in food service management positions, and strong support for the ministry of Camp Arcadia. Benefits for the year-round position include, but are not limited to, health insurance for the entire family and retirement plan.

Interviews will begin this fall, with the position to begin at the end of 2022 or in early 2023. We are flexible on the start date as long as there is time to prepare for the 2023 season.

If you are interested in this position, please send your resume and a letter of interest to Executive Director, Chip May (

Position: Food Service Director (Chef)

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. The FSD will work in the Camp office in the off-season. We are willing to consider a seasonal arrangement or working remotely in the off-season.

Reports to: The Food Service Director is a member of the management team and reports to the Executive Director. The FSD will work with the management team in the overall management and leadership of Camp Arcadia. This position is considered an exempt employee.

Skills & Characteristics

Education: Bachelor’s level degree desired but not required, 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.

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: Hard-working, creative, flexible, servant-heart and a team-player. The FSD must also appreciate and support Camp Arcadia’s mission.


Off-Season Work
We are willing to work with the FSD to determine what areas are the best fit for them in the off-season. Traditionally, this has revolved around registrations, database management, communications and general office tasks. We are willing to consider remote work or work in other areas like facility maintenance.

Supervisory Responsibilities
The Food Service Director supervises a 14 member summer season college-aged staff. Four of those staff are in kitchen leadership positions. During the fall season there are approximately 8 – 15 people to supervise in the kitchen; these staff range from older adults to high school students.

Compensation Package
Year-round position with salary ($40,000 – $60,000), health, dental, life and disability insurance, retirement benefits, vacation, and paid holidays. Health insurance is available for the entire family. Meals are provided for the staff members and immediate family members during the summer when guests are provided with meals. You are eligible for the sabbatical program. We know that finding affordable housing in the Arcadia area can be difficult. We are working on securing local housing, if needed, for the new chef.

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 towards the end of May and work through the end of October. During this time they usually work 5 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 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 will have one to two days days off. During our fall season we mostly serve guests on the weekends, so the FSD is generally off two days 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

Management of the Camp Arcadia kitchen and dining room, which includes the following:

  • 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 with guests of all ages
  • Plan for and accommodate guests with restricted diets including vegetarians and vegans, allergies of all types, etc.
  • Involvement in creating and implementing Camp’s strategic plan with staff and board
  • Other duties might be added or changed depending on the person’s skills and desires.


If you are interested in this position, please send your resume and a letter of interest to Executive Director, Chip May (

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