Kitchen Lead (1 Position)

The Kitchen Lead plays a critical role in our mission of “Every life impacted for Christ” by providing leadership, culinary expertise, and spiritual mentorship within the kitchen. This position ensures the delivery of high-quality meals while cultivating a servant-hearted environment for the summer kitchen team.

Summer kitchen roles operate on a two-shift rotation, with specific assignments finalized during staff training.

General Qualifications

• Age: Must be at least 18 years of age.

• Spiritual Maturity: A personal relationship with the Lord, a basic Biblical understanding, and a commitment to the values of Portage Lake Bible Camp and the Evangelical Covenant Church.

• Character: A positive Christian role model with a teachable spirit, a servant’s attitude, and a desire for personal growth.

• Reliability: Highly dependable and punctual; able to manage and adhere to a professional kitchen schedule.

• Environment: Eager to live and serve in a rustic, “unplugged” Christian community.

Specific Qualifications

• Leadership: Strong executive and delegation skills, with the ability to plan and lead a team with efficiency and excellence.

• Experience: Previous food service experience is required. ServSafe Certification is strongly preferred.

• Culinary Knowledge: Ability to understand and prepare allergen-free/friendly meals for guests with special dietary needs.

• Communication: Excellent organizational and interpersonal skills.

Duties & Responsibilities

Kitchen Leadership & Food Service

• Team Management: Lead summer kitchen staff and SWIM campers in daily operations; provide clear guidance, consistent feedback, and ensure the completion of all tasks.

• Meal Execution: Oversee meal preparation and presentation, ensuring high standards of quality and sanitation.

• Safety & Sanitation: Maintain food preparation areas in clean, working order; lead weekly deep cleans of the kitchen and dining hall after each camp session.

• Inventory: Assist with restocking food items and disposables following deliveries.

Discipleship & Community

• Mentorship: Build intentional relationships with kitchen staff. Conduct bi-weekly one-on-ones to disciple staff members in their faith while providing professional support and encouragement.

• Culture: Act as an initiator and supporter of a healthy, life-giving staff community.

• Training: Fully engage in and support all aspects of staff onboarding and training.

General Operations

• Accountability: Report directly to the Food Service Director and Kitchen Manager.

• Maintenance: Help organize and lead general camp cleaning and maintenance projects.

• Stewardship: Maintain a tidy cabin and shared staff spaces.

• Presence: Active and timely participation in all staff meetings and debriefs.

Note: As the Kitchen Lead, you are more than a chef; you are a shepherd. By maintaining order and excellence in the kitchen, you allow the heart of the camp’s ministry to be nourished and sustained.