- We are a growing camp and conference center, with a small team and family-oriented staff, serving church retreat groups, camps, and family-oriented events, generally for 30-150 people at a time. The Food Service Manager is responsible for overall food service operation including purchasing, inventory management, preparation, service and sanitation while managing the upkeep of the lodge and dining hall food facilities. During the Fall, Winter, and Spring seasons, these duties fall primarily on weekends or as-needed throughout the week for groups of 30 – 80 people. During the Summer season, these duties may extend to weekdays and the management of weekday food service volunteers and staff, for groups of 30 – 250 people.
