Food Service & Catering Manager - Shea Campus

Do you enjoy bringing people together through great food and exceptional hospitality? Are you energized by leading teams, developing volunteers, and creating environments where people feel welcomed and cared for? As our Catering Director, you'll oversee kitchen and café operations, coordinate catering for ministry events, and lead a team committed to serving with excellence. This role is perfect for someone who enjoys balancing hands-on food service, operational leadership, and ministry, using every meal and every interaction as an opportunity to support the mission of the church.

As the Kitchen Catering Manager, you are a vital part of the Team, responsible for carrying on the Vision, Mission, and Values of SBC.  In this role, you are responsible for providing outstanding service marked by promptness, quality beverages and food products, and maintaining a clean, safe, and comfortable kitchen and cafe environment.

Your Essential Responsibilities:

In this position, you will:

Food Service:

• Design menus and recipes that align with SBC’s food service model and budget constraints.
• Prepare and serve quality meals to support the café and church catering needs

Volunteer Engagement:

• Create a welcoming, safe environment that fosters connection, community, and engagement with the church’s mission.
• Recruit, train, and develop volunteers into increasing levels of ownership and leadership
• Create volunteer-friendly environments that enable people to serve effectively using their gifts and talents.
• Develop clear role descriptions and use Rock software for volunteer management and engagement.
• Provide spiritual leadership and mentorship to both staff and volunteers

       Environment:

• Uphold the four core values of excellence: quality, service, cleanliness, and value.
• Lead kitchen setup, food prep, and service, including preparing and storing a variety of menu items.
• Follow First in, First (FIFO) Principles
• Maintain cleanliness, sanitation, and proper food handling practices in line with safety standards.

Operations:

• Execute daily kitchen operations, including opening/closing procedures, inventory control, and food quality checks.
• Assist in ordering supplies, managing budgets, and planning for special events.
• Manage vendor relationships, negotiate pricing, and oversee purchasing.
• Ensure the facility is clean, organized, and visually appealing through scheduled deep cleaning and maintenance.
• Communicate equipment needs and maintenance requirements.

As a team leader you will: 

• Act as a servant leader by training, encouraging, coaching, and developing your Team Member(s)
• Foster a spirit of trust and of innovation on your team
• Conduct Staff Development Reviews (performance reviews)
• Meet personally with your Team Members at least twice a month (1:1 for an hour)
• Approve PTO requests, timecards, and expense reports

Other Responsibilities (Non-Essential):

• Related duties or special projects as assigned

Skills you need to succeed:

Knowledge of:

• Microsoft Office (Excel, Outlook, PowerPoint, Word)
• Health, safety, and sanitation guidelines
• All café products, services, specials, ingredients, and recipes
• Safe food handling technique and tools

Demonstrated competency in:

• Customer focus
• Action-oriented
• Problem solving
• Interpersonal, written, and verbal communication skills

Ability to:

• Work a flexible schedule including weekends and holidays
• Maintain a high degree of professionalism and accuracy
• Shift focus quickly from one project to another
• Manage several projects simultaneously
• Successfully manage others and be accountable for the work results of others
• Work in a multi-faceted environment with little supervision
• Forecast as well as attend to weekly details
• Handle confidential information

Personal Qualifications:

• Committed to spiritual growth
• Relationally unified
• Servant-hearted
• Desire for individual & professional growth

Education and/or experience:

• 5 years of experience in food service, production in a restaurant, production kitchen, and/or catering environment
• 5 years of management experience in a food-related role; multi-site experience preferred
• Culinary Degree preferred
• Maricopa County Food Handler’s Certificate (must provide proof)