At Christ House, the medically vulnerable men experiencing homelessness who come to us are not just our clients. When they are in our care, they are our neighbors and our community members. We opened our doors in 1985 as the first medical respite facility for sick, homeless patients in the country and are still the only such medical respite program for men experiencing homelessness in Washington, DC. Since that time, we have remained on the cutting edge of conversation around radical hospitality, inclusion, and healing. You will have no typical day here.

In 1992, Christ House opened the Kairos Program, a permanent supportive housing community for former patients with chronic illnesses who decide to make a commitment to their substance use recovery. The program supports up to 45 members and provides ongoing medical care, recovery and spiritual life programs. Kairos program members are an integral part of the Christ House community.

Christ House offers a generous benefits package for employees.

Bilingual, Bicultural, LGBTAIQ identifying, Black, Indigenous, and People of Color are encouraged to apply. Christ House provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, gender, gender identity, sexual orientation, national origin, age, disability or genetics.

Food Services Manager

The Food Services Manager oversees the day-to-day operation of the kitchen and dining room. The Food Services Manager is responsible for supervision of kitchen staff and volunteers, planning menus appropriate for a healthcare setting, inventory and procurement of food and supplies, and developing and implementing policies and procedures that promote a clean, healthy and hospitable environment.

Essential Functions:

• Administrative Functions
  • Supervises, supports, and works alongside the kitchen team of four cooks, local volunteer groups and individual volunteers to ensure a healthy and hospitable food and dining experience for everyone.
  • Provides training for new employees and volunteers, assigns work schedules, and directs overall operation of the kitchen.
  • Ensures proper operation and upkeep of kitchen appliances and equipment.
  • Performs inventory management and control and oversees ordering and coordination of food service deliveries.
  • Utilizes donated food or discounted food from sources such as the food bank, USDA, and other sources to reduce costs. Maintains records to meet food bank requirements for documentation.
  • Oversees efforts to form and foster creative partnerships with area restaurants, organic farms, food trucks, and other food service organizations.
• Food Preparation and Service
  • Plans menus in coordination with kitchen staff to provide nutritious meals appropriate for a healthcare setting while maximizing use of donated foods and food bank foods.
  • Provides special diets as needed, including pureed, clear/full liquids, vegetarian, vegan, etc.
  • Supervises staff and volunteers in cooking and preparing meals and leads meal preparation as needed.
  • Prepares food for special events and activities, including monthly staff meetings and quarterly Board of Directors meetings.
• Food Safety and Sanitation
  • Ensures food preparation and service are performed within industry guidelines for prevention of food borne illness.
  • Promotes safety and infection control policies and procedures (i.e. proper hand washing, gloves, wet floor signs, etc.).
  • Supervises kitchen staff and volunteers to ensure proper cleaning and sanitation of all kitchen, dining room, and storage areas and surfaces.

Qualifications:

• Bachelor’s or Associate’s Degree in management, hospitality/food services or nutrition preferred.
• Minimum two years’ experience managing a professional kitchen including staff supervision, food purchasing and budget management, menu planning and implementation, and food preparation for large groups highly preferred.
• DC Food Handler License required.

To apply, please send your resume and cover letter to administration@christhouse.org. Your subject line should include Food Services Manager.