Director of Food Services

Purpose and Description

The Director of Food Services is a full-time position (40 hours/week) that seeks to provide hospitality to members and guests by leading the deployment of food and beverage service in a variety of events and meetings across the life of the congregation. This position accomplishes its mission through appropriate vision, oversight of staff and volunteers, and by cultivating a positive work environment. This position will also coordinate kitchen use by caterers for approved, non-church functions.

Relationships

The Director of Food Services reports directly to the Office Manager and works closely with the Director of Facilities and Custodial Staff. This position manages the Kitchen Assistant and oversees the recruitment, training, and scheduling of kitchen volunteers (10-20 weekly).

Essential Duties and Responsibilities

• Coordinate procurement and preparation of church-wide food and beverage services.
• Oversee planning, preparation, and service of weekly Wednesday (WAF) evening meals (September through April) for over 300 congregants and visitors.
• Prepare and host occasional events on Saturdays and Sundays that include meals or heavy hors d'oeuvres, as scheduled on the calendar.
• Coordinate and produce breakfasts and luncheons for various ministries, as scheduled on the calendar.
• Arrange light snacks and refreshments for various meetings throughout the week including Contemporary Worship on Sunday mornings.
• Support congregational mission activities by opening the kitchen to the Meal Ministry and Neighborhood Meal Ministry who provide meals to be taken to shut-ins, bereaved, homeless neighbors, etc.
• Support congregational care activities by opening the kitchen to teams of volunteers providing food for funeral receptions.
• Work closely with WAF Committee and other relevant groups to assist in recruiting, training, and supporting kitchen volunteers.
• Manage annual hospitality budget and ensure good stewardship of resources.
• Ensure cleanliness of commercial kitchen and Fogartie Hall, inventory supplies, and coordinate proper usage and maintenance of hospitality related equipment.
• Supervise Kitchen Assistant (25 hours/week) and fill-in during vacation or time away.

Skills and Abilities

Must possess the Gift of Hospitality through a love of God and have a strong desire to serve others. Must have people skills to work with congregation, volunteers, and members of the community. Must be able to oversee a master calendar of events. Must be able to manage a budget and be a good steward of resources by showing courtesy, efficiency, and creativity, while acknowledging the constraints of resources in responding to requests for beverages, receptions, and meals.

Qualifications

Must have culinary training and knowledge, along with ServSafe® Certification. Must have previous experience with organizing a working kitchen and managing staff. Must have basic knowledge and use of Microsoft Office Products (Outlook, WORD, Excel) and ShelbyNext (will train).

Mental and Physical Requirements

Physical requirements include but may not be limited to: maintaining standing positions for extended periods, frequent handling of large containers of food products. Mental requirements include but are not limited to general math functions, intermediate reading, advanced reasoning, advanced speaking ability, and advanced writing ability.