Food Service Manager

Brief Description

Responsibilities & Duties

The Food Service Manager leads a team of five full-time employees, which includes the Dining Room Lead, Dining Room Facilitators, and Kitchen Porters, ensuring continuity of services at the highest level of food service, with the capacity to serve 3,000 meals per day. The Food Service Manager is also responsible for an ever-rotating inventory, receiving/stocking daily donations, and ordering all food, kitchen, and dining supplies. The kitchen operates 5 AM – 7 PM, and the dining areas operate 6:30 am – 5:30 pm, seven days a week.

General Activities

• Warmly greet all guests, including, but not limited to, visitors, volunteers, vendors, employees, guests, donors; community groups, church groups, and public officials
• In collaboration with the Hospitality & Events Manager, actively participate and maintain the Standards of Excellence
• In collaboration with the Hospitality & Events Manager in making recommendations to develop and monitor the budget
• Orient, manage and support the Kitchen guests, employees, and volunteers with the processes and standard
• Maintain an environment of love, grace, dignity and respect
  
  

Food Oversight

• Overseeing inventory and adequate communication with the Kitchen Manager for the preparation and cooking of delicious and nutritious meals (breakfast, lunch, and dinner) promptly for approximately 450 men, women, and children daily
• Oversee the inventory and adequate communication with the Kitchen Manager to ensure the outgoing lunch bag program, late meals, and food needs for special events and activities, including Recovery’s Sober Friday
• Oversee inventory to ensure the cooking for the banquets (up to 2,500 meals per event)
• Oversee the inventory to provide any special food or snack needs for outings, meetings, catering, events, etc.
• Oversee the inventory of donated food and purchased food and ensure proper storage
• Oversee logging and reporting of food donations
• Work together with the Kitchen Manager to provide inventory status for menus and create meals that meet quality and standards
• Work together with the Kitchen Manager to estimate food requirements and food/labor costs
• Work with the Kitchen Manager on inventory control, including rotating, ordering, and shopping for food and kitchen products (food, supplies, cleaning materials, etc.)
• Manage Kitchen Porters, Dining Room Lead, Dining Room Facilitators, and Volunteers in the plating and serving of high-quality food
• Manage and ensure high-quality control of all food, kitchen supplies, and machinery items
• Comply with sanitation regulations and safety standards
• Up-to-date with culinary trends and optimized processes
• Complete reports as needed, including daily meal counts
• Report any safety hazards to the maintenance department
• Record and report outcomes of GRM Kitchen efforts as outlined in department playbook
  
  

Essential Experience, Skills, And Competencies

• Order and purchase food and supplies through vendors and Community Partners
• Communicate and coordinate donated food distribution for utilization between all of GRM, as well as joint ordering when appropriate for savings
• Oversee cleaning and maintenance of kitchen and dining areas as per health department codes/best practices
• Monitor sanitation practices to ensure that guests, employees, and volunteers follow standards and regulations
• Assure health department standards are being followed
• Interact with the health department during inspections
• Arrange for equipment purchases and repairs
• Oversee equipment, materials, supplies, utensils, etc., for proper functioning, inventory, use, cleanliness, placing out for use, etc.
  
  

Professional Development

• Achieve weekly, monthly, quarterly, and annual success goals as approved and by GRM benchmarks and strategic plan
• Attend professional training and networking opportunities as directed
• Attend staff meetings or other meetings as directed
• Perform other duties as assigned
  
  

Requirements

• Degree in Culinary Science, Food and Beverage Management, Business Management, or related field, in addition to 3-plus years of prior operational experience in front-of-house management
• 5-plus years of equivalent experience may count in place of a degree
• Knowledge of food industry standards and trends
• Experience as prep/line cook or sous chef
• Exceptional food preparation skills
• ServSafe Manager Certification a plus
• Maintain a valid Arizona Driver’s License and must have a clean driving record
• Bilingual English/Spanish a plus
• Personal integrity, truthfulness and accountability are critical, invaluable and essential characteristics
• Maintain a valid Arizona Driver’s License and must have a clean driving record
• Bilingual English/Spanish a plus
• Must be Christian, living a life dedicated to Christ, and be an instrument of God’s love, grace, hope, and forgiveness to all
  
  

Physical Demands

• Some local travel to other locations for meetings or other business-related needs
• Requires frequent sitting, standing, and walking and lifting, carrying, pushing, and pulling objects weighing up to 50 pounds
  
  

Mental Demands

• The population we serve is typically in crisis. This can cause emotional stress and compassion fatigue. GRM highly promotes employee self-care
  
  

Employment Status

• Full-time 40 hours per week exempt
• Eligible for paid time off; eligible for benefits
• BFOQ (Bona Fide Occupational Qualification) Faith aligned
  
  

Reports To

Hospitality and Events Manager

Starting rate of pay: $40,000.00 hour

Summary

Consistent with our formation and purpose, all employees of GRM, upon hire and continuously while employed must:

• Have a personal relationship with Jesus Christ as Lord and Savior
• Agree in principle and practice with our Statement of Faith
• Uphold our Mission, Core Values, and our Christian Code of Conduct, maintaining a lifestyle of integrity, honesty, and responsibility
• Role-model Christ-like attributes and values through our personal actions, words, and attitudes
  
  

Gospel Rescue Mission is a 501 (c)(3) not-for-profit religious organization that provides social service programs to the homeless and working poor. Everything we do in this ministry should be centered on the will of God and honor the name of Jesus Christ

Gospel Rescue Mission's policy is to complete a background check, drug test, and motor vehicle authorization for applicants in the conditional offer stage.