FOOD SERVICES DIRECTOR

Full-time Salaried Exempt Position

Reports to: Church Administrator

Main Function:

The primary responsibility of the Food Services Director is to make disciples of Jesus Christ for the transformation of the world. As a committed follower of Jesus Christ and spiritual leader, the Food Services Director will recruit, develop, equip, and lead others in faithful service to God, using their spiritual gifts, education, and experiences to lead in creative ways that encourage the church to grow beyond its existing ministries. The Director will provide a welcoming atmosphere for employees and volunteers to work and serve in Ministry and maintain a state health department-compliant environment.

The Food Services Director will plan, organize, develop, and direct the overall operation of the Food Services Ministry of FUMC Dothan. The Director will ensure that quality nutritional food and services are provided and that the Ministry is maintained in a clean, safe, and sanitary manner.

Qualifications & Requirements

·       Have a high school diploma or GED and hold a valid driver’s license

·       Possess at least 2 years of experience in meal planning and preparation, food service oversight, event management, budgeting (meal-cost determination), and supervision of kitchen staff

·       Have strong culinary skills

·       Hold a current Serve Safe certification or equivalent

·       Possess basic computer skills to include Microsoft Word, Outlook, and Excel

·       Have knowledge of nutrition and portion control

·       Is self-directed, highly motivated, and gifted in multi-tasking, time management, and prioritizing

·       Have strong leadership, organizational, and relational skills

·       Capability to lift 40 pounds without aid from anyone

·       Ability to stand and have walking mobility for up to 2 hours

·       Commit to engaging the laity in the Food Service Ministry.

·       Be committed to teamwork with the leadership, staff, volunteers, and congregation of FUMC Dothan

Duties & Responsibilities:

·       Direct and supervise all aspects of the Food Service Ministry, including food service personnel and volunteers.

·       Supervise the preparation and serving of all meals for church-related activities and other meals designated by the Pastors or Church Administrator.

·       Always check food quality and preparedness prior to it leaving the kitchen or being served.

·       Develop creative, appealing, family-friendly, nutritious, and cost-effective menus, all within an excellence-oriented atmosphere.

·       Maintain a clean, orderly, and sanitary kitchen, including all serving and storage areas, ensuring an ongoing quality assurance process.

·       Maintain all equipment and supplies in good order, ensuring a high standard of safety, sanitation, and cleanliness for all equipment, cooking utensils, dishes, silverware, etc.

·       Facilitate training programs for staff and volunteers regarding proper food handling, preparation, serving, and storage to comply with appropriate health regulations and sanitation guidelines.

·       Ensure all volunteers and staff understand and follow safety rules, fire and emergency procedures, and departmental policies and procedures.

·       Guarantee proper food storage, including leftovers.

·       Ensure all serving staff and volunteers are neat, clean, and well-groomed and maintain good personal hygiene habits when working in the kitchen.

·       In conjunction with the Maintenance Supervisor, ensure that all required inspections are regularly scheduled and permits are obtained promptly.

·       Conduct regular inventory of all meats, produce, dry goods, other ingredients, paper products, and hospitality supplies. Place orders for food, paper goods, hospitality supplies, and other kitchen items as needed to maintain appropriate inventory levels.

·       Work with food supply and equipment vendors.

·       Conduct periodic inspections to ensure food and supplies are rotated, adequate levels are maintained, and equipment is working correctly.

·       Coordinate with the Facilities Team regarding kitchen cleanup, linen laundering, and issues involving the repair and maintenance of kitchen equipment.

·       Conduct at least a quarterly inventory and inspection of all equipment.

·       Develop all menus, keeping in mind future menus to utilize excess for the following function.

·       Prepare appropriate menu displays and marketing materials, and ensure menus are advertised appropriately in the church’s weekly publications and website.

·       Ensure the Fellowship Hall, Parlor, and other spaces are appropriately set up for church events. A member of the food services team must be scheduled for all events where food is being served.

·       In conjunction with the Church Administrator, recommend and implement kitchen & food service policies and procedure guidelines.

·       Provide appropriate documentation regarding menu options and pricing for all ministry events to the requesting ministry areas. Generate the information needed to allocate meal costs.

·       Provide the Finance Office with a weekly or monthly food service cost allocations worksheet. Prepare check requisitions and purchase orders for food and supply purchases, submit them to the Finance Office, and reconcile them to shipments received and invoice documentation.

·       Be intentional in tracking expenses and keeping up with receipts for bookkeeping purposes.

·       Recruit and train volunteers for all aspects of Food Service, including—but not limited to—money collection, event setup/breakdown, food preparation, plating, serving, and kitchen cleaning.

·       Oversee the serving of catered meals for other church activities and events.

·       In conjunction with the Church Administrator, recommend an annual Food Services operating budget.

·       Maintain the highest quality of food and service to the church body and community while assuring cost-effectiveness to the church.

·       Work with community organizations to provide special banquets and other events as an outreach of First United Methodist Church.

·       All other duties assigned by the Senior Pastor or Church Administrator

 

Staff Expectations and Working Environment:

The Food Services Director, along with all employees of First United Methodist Church, is expected to (1) behave in such a way as to bring honor to Christ and the church, (2) be supportive of The United Methodist Church, and (3) participate as a team player with the rest of the church staff.