Food Service Chef/Manager


3721 Portage Point Drive, Onekama, MI 49675

Relax. Refresh. Renew.

Food Service Chef/Manager

Company Description:

Little Eden Camp is a Christian, non-profit 501(c)(3) located on the shores of Portage Lake in Onekama, MI. It is operated by a board of directors who are appointed by the 900 plus members of Little Eden. These members are Christians who love the camp and are committed to, in agreement with and supportive of Little Eden’s programs.

Little Eden desires to serve families, individuals and churches through youth camps, family camps, special events, family getaways and church retreats.​ Our mission is to provide a Christian environment that nurtures and encourages relationships to God and others through fellowship, worship, camping and education.  Since 1944, Little Eden Camp has been a place where people can come to enjoy time with family, friends and God in a beautiful Northern Michigan setting.

Position Summary:

The primary purpose of the Food Service Chef/Manager is to manage the kitchen operations as food is being prepared, served and put away. Major areas of responsibilities include food preparation/service, supervision of kitchen staff, ensuring ServSafe and Little Eden protocols are being followed, and guest needs/expectations are being met or exceeded. The Food Service Chef/Manager is supervised by the Food Service Director. He/she will work closely with the Food Service Director to ensure the successful operation of all services provided through the kitchen. 

This could be an hourly part-time (24-28 hours) to almost full-time (30-35 hours) position in the summer (May to September) and an on-call to part-time position in the non-summer season, depending on the desires, gifts and abilities of the person applying.


  1. The Food Service Chef/Manager must be able to fully support the mission of Little Eden Camp and Christ’s work through this camp. 
  2. Be positive, highly motivated, detail oriented, skilled in all areas of food preparation, and able to successfully interact with individuals and groups of all ages. 
  3. At least five years of extensive cooking and baking experience is required.  Five years cooking and/or baking experience in a professional setting serving guest groups ranging in size from 20 to 300 is preferred.
  4. Be in good health – be able to stand/work on your feet for entire shift (4-10 hours); be able to lift up to 50 lbs at a time; be able to put away food orders (when needed) which includes time in freezer, fridge, and dry storage closet; be able do repetitive motions (chopping, cutting, scrubbing, etc); be able to kneel, bend, reach, stack, sweep, mop and other physical activities.
  5. Experience in managing staff of various ages (mainly college-aged) and skill levels in a kitchen setting is preferred.
  6. ServeSafe certification and culinary coursework, classes or training would be a bonus. 

For more information and to apply, visit

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