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Nashville Rescue Mission is activity seeking a Food Service Manager to join our Men's Operations team. The Food Service Manager is responsible for organizing, managing, and coordinating all of the daily food service functions at the Men’s Campus, and monitors the service and quality of food and drinks, as well as the health compliance regulations and consumer satisfaction. The Food Service Manager must have the capability of handling sudden situations such as consumer complaints, lack of inventory, and staffing issues. Upholds the Mission Statement of Faith and Code of Conduct at all times.

This job might be for you if:

You view food service as an opportunity to minister to others.

While preparing quality meals and serving healthy nutritious food is your passion, you also see the bigger picture of food being used as a vehicle to feed the Kingdom. By providing excellence in quality and service to all those you serve, you see the value in exhibiting good stewardship and demonstrating your passion for God through your passion for food.

You're not a boss, but a leader.

You make people feel important and appreciated. You have no problem delegating and directing others, but you do so with care and compassion. You can inspire others from all walks of life to work together to accomplish a variety of tasks and responsibilities. You are willing to teach staff, volunteers, and men in the Mission's Life Recovery Program on current health department standards, food preparation and cooking methods, and best practices. You don't avoid conflict but seek to resolve it effectively and swiftly.

You're organized, detail-oriented, and flexible.

You can manage supplies, keep a well-organized kitchen, and prepare weekly menus that allow for unexpected food donations. You are adept at managing multiple people, projects, and resources. You set the pace through your expectations and example. No task is too big or too small for you. You will do whatever is needed to get the job done.

You're a solid, trustworthy, and mature Christian.

Your love for the Lord is what motivates you to care for those you serve. Whether it's a guest enjoying the meal, the volunteers helping prepare the food, or the team of kitchen workers around you, you treat everyone with respect and dignity. You have the ability to think and act with purpose and integrity.

Biweekly Rotating Schedule: 

Sunday - Thursday, 4:00 a.m. - 1:00 p.m. 

Tuesday - Saturday, 4:00 a.m. - 1:00 p.m. 

Essential Duties:

1. Monitors the quality of food and drink served at each meal making sure that food safety and best practices are being taught and followed by staff, program participants, and volunteers. 
2. Plans weekly menus with the flexibility to allow for unexpected food donations and prepares a weekly supply list. 
3. Is responsible for organizing and preparing all special meals including holidays, executive committee meetings, and board meetings. 
4. Receives, stores, and manages supplies that are ordered and donated. Ensures that storage areas (pantry, staging area, refrigerators, and freezer) are sanitary and kept well-organized in compliance with current health department guidelines and best practices. 
5. Instructs staff, program participants, and volunteers on current health department standards, food preparation, cooking methods, and best practices.
6. Oversees preparation and daily use of perishable foods. 
7. Keeps supervisor informed of kitchen problems and needs; resolves complaints. 
8. Maintains knowledge of current health department regulations. 
9. Maintains good work relationships with staff, program participants, and volunteers. 
10. Maintains kitchen equipment in good working order. 
11. Makes written reports as required by Vice President. 
12. Applies good business and management practices to the food service function. 
13. Performs introductory, mid-year, and year-end performance evaluations for all direct reports. 
14. Attends staff meetings as required. 

Other Duties: 

1. Performs other duties as assigned by the Vice President.