Food Service Manager / Executive Chef

Food Service Manager / Executive Chef Job Description @ Camp Magruder

The Executive Chef/Food Service Manager at Camp Magruder is a key leader responsible for providing nourishing, thoughtfully prepared meals in a welcoming and community-centered environment. This full-time, salaried position reports to the Camp Director and oversees all aspects of the camp’s food service operation to ensure high-quality, safe, and enjoyable dining experiences for all who visit.

Compensation Information:

Classification: Full Time, Salaried $42,500 per year
Benefits:

– On-site housing, walking distance from the Pacific Ocean
– Health Insurance (medical, dental, vision)
– Pension/403b Retirement Plan
– Paid vacation
– Meals provided when food is served to guests.
– Work in a supportive staff community dedicated to hospitality and service

Key Responsibilities:

Overview of the Role

– This is a high-visibility, hands on leadership position.
– This is a working chef role, with authentic autonomy and influence over the culinary experience of staff and guests.
– Responsible for food service and also how the dining hall feels, flows, and performs each day.
– Lead service standards and act as the primary operational leader of the kitchen and dining hall.

Food Service Operations

– Coordinate all aspects of meal service from the kitchen to the dining room with a focus on timeliness, quality, and guest satisfaction.
– Design and execute seasonal, group-specific menus that balance nutrition, flavor, and presentation.
– Manage all kitchen logistics, including food ordering, vendor relations, inventory, equipment use, and maintenance.
– Ensure safety and sanitary compliance of kitchen with local, state, and federal regulations.

Knowledge, Skills, and Abilities

– Ability to effectively communicate orally and in writing.
– Knowledge of current health and safety laws and practices.
– Ability to accommodate for special diets (e.g. vegan, vegetarian, gluten-free, dairy-free) and adhere to protocols for allergens
– Knowledge of and experience in food service: ordering, inventory, budgeting, food preparation, batch cooking, cleaning, and commercial kitchen equipment.
– Maintain accurate records, recipes, and nutritional documentation.
– Competency of and ability to learn digital softwares and programs used to coordinate with vendors, guests, and staff.

Leadership & Staff Development

– Recruit, hire, train, and supervise kitchen staff.
– Foster a positive, respectful, and hospitality-focused work environment.
– Create and maintain work schedules, coordinate team responsibilities, manage hours and break times.
– Conduct performance evaluations and coaching sessions for team members.
– Manage the administrative duties of a supervisor, including but not limited to payroll and other reporting responsibilities.
– Enforce workplace safety and labor standards.

Guest Support & Collaboration

– Coordinate closely with the Program Director, Reservations Coordinator, on-site nurses, and other staff to meet the needs of incoming groups, including scheduling and dietary accommodations.
– Engage with group leadership to gather feedback and enhance satisfaction of guest experience.
– Support special events, holiday meals, and function within the Magruder community.

Periodic Guest Group Hosting 

– Serve as primary contact for groups during their stay.
– Share rotating on-call responsibilities with other on-site staff members.

Spiritual & Community Life:
Camp Magruder is a ministry of the United Methodist Church that welcomes individuals and groups from all walks of life. While this role does not require a specific faith background, we seek someone who respects United Methodist values and supports our mission to share God’s love through hospitality, service, and community.

Required Qualifications:

– Prior experience with batch cooking for large groups.
– Strong knowledge of special and modified dietary needs.
– ServSafe certification
– Experience supervising and managing teams.
– Ability to work within a budget and order supplies efficiently.
– Proficiency with inventory, scheduling, and ordering software.
– Strong organizational, communication, time management, and leadership skills.

Physical and Schedule Expectations:

– Ability to lift up to 50 pounds and stand/walk for extended periods (60+ minutes)
– Comfortable working with commercial kitchen equipment
– Some weekend and holiday work required, with flexible scheduling and compensatory time
– On-call rotation shared with other full-time staff
– Support outside of kitchen operations during special events or guest emergencies

This role offers the opportunity to live and work in a beautiful coastal setting, contribute to a mission-driven organization, and create meaningful experiences for guests through hospitality and food. Join us in making a difference—one meal at a time.