Food Service Director – Crystal Springs Bible Camp, Inc.

Food Service Director – Crystal Springs Baptist Camp, Inc

Crystal Spring Baptist Camp in Medina, North Dakota, is looking for an energetic and experienced individual to manage their Food Service operations. Crystal Springs Camp serves nearly 5,000 people annually through a busy year-round schedule. The Food Service director position presents a great opportunity to serve the Lord’s kingdom through providing high-quality meals to our guests. Qualified applicants will need to possess a high level of creativity, multi-tasking, and people management skills. Other duties will include some hospitality/housekeeping services during the off-peak season. Come join our team and see how the Lord can use your talents to light up the hearts and appetites of our campers! For more information about who we are and what we do, please visit our website at

Requirements and Qualifications

The Food Service director:

  • Reports to the Crystal Springs Camp executive director
  • Supervises kitchen staff
  • Is a full-time, salaried position
  • Is offered a 3 percent retirement match plan
  • Will be provided on-site housing, 3 bed / 1 bath
  • Will be provided utilities/internet and TV services
  • Will receive two weeks paid vacation and approximately five weeks of comp-time during off-peak season
  • Is provided meals – for staff and family – during all program events


Food Service Director’s Mission:

  • To plan, direct, and supervise Crystal Springs Camp’s Food Service program
  • To provide guest and programs with food services that enhance their experience at Crystal Springs Camp through excellence in quality, logistics, service, and the entire dining experience
  • To reflect Christ through serving others


Position Qualifications:

  • Possess a living and vital relationship with Jesus Christ as Lord and Savior
  • Have a strong commitment to uphold the values and vision of Crystal Springs Camp and be able to work and live within a Christian camp environment
  • Has experience in food service management – preferred
    • Experience with institutional cooking and feeding large groups
    • Ability to cook for vegetarian, vegan, and gluten-free diets if needed
    • Creativity in menu planning and process improvement

  • Is skilled in the many aspects of kitchen management, cooking, food preparation, preservation, nutrition, and sanitation, including the ability to use and maintain a full range of food service equipment
  • Has strong supervisory and interpersonal skills
    • Ability to supervise, work with, and train a diverse team with little or no cooking experience
    • Outgoing and people oriented, with an excellent attitude toward service
    • Strong organizational skills for preparing work schedules, ordering supplies, and maintaining inventory records
    • Ability to handle conflict in a respectful and professional manner

  • Has the necessary computer proficiency for product ordering and related management responsibilities, including all related skills necessary for menu planning for three meals a day, recipe scaling, budget preparation and evaluation, cost of food analysis, etc.
  • Is physically able to lift a minimum of fifty pounds and carry it a minimum of ten feet, place items up to twenty-five pounds at least two feet overhead, and bend and reach for extended periods of time
  • Has flexibility in work schedule, a high level of endurance, and a willingness to assist with camp concerns when necessary


General Responsibilities:

  • Manages and coordinates all food services related to the camp
  • Oversees and maintains general condition and cleanliness of the kitchen and dining facilities
  • Oversees all kitchen-related volunteers, part-time and summer staff
  • Assists the camp in fulfilling its mission as related to food services
  • Participates in regular team and operations meetings
  • Responsible for the training and development of Food Services staff
  • Whenever possible, prepares menu items from scratch as opposed to using prepared foods, for quality and economic purposes
  • Will be ServSafe certified by the state of North Dakota and continually maintain certification
  • Promote practices that seek to reduce waste, reuse items, and recycle as much as possible
  • Develops and controls purchasing and inventory systems for all Food Service operations, including but not limited to all meals served and program-related snacks or other special needs
  • Responsible for menu planning and pricing within approved budgetary guidelines for all Food Service operations and services
  • Monitors and inspects overall dining experience to assure total guest satisfaction
  • Responsible for all appropriate county Health Department standards and practices
  • Responsible to assist the program team in the nurturing, spiritual formation, and care of summer and seasonal staff working within the kitchen and dining hall


Other Responsibilities:

The Food Services director will assist housekeeping personnel in maintaining the cleanliness and order of the program facilities during off-peak season.

Special Notes

Send resume and contact info to


4848 36th St. SE Medina, North Dakota 58467 United States

Date Posted: October 21, 2020

Job Type: Food Service Director

Church Website:

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