Part-time Hourly, Non-Exempt Position

Reports to: Food Services Director

Main Function:

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

The Kitchen Assistant will assist the Food Services Director and Kitchen Manager with overseeing the overall operation of the Food Services Ministry of FUMC Dothan. The Assistant will assist in ensuring that quality nutritional food and services are provided and that the Food Services 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 experience with cooking in a commercial kitchen
• Have basic culinary skills
• Hold a current Serve Safe Food Handler certification or equivalent
• Possess basic computer skills, including Microsoft Word, Outlook, and Excel
• Have basic 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
• Be committed to teamwork with the leadership, staff, volunteers, and congregation of FUMC Dothan

Duties & Responsibilities:

• Help with the preparation and execution of all menu items, including Daycare and Preschool, Respite Ministry, Wednesday Night Suppers, and all other meals requested for church or community events. Primary responsibility is the Respite Ministry lunch service.
• Assist the Food Services Director with managing all inventory levels to ensure adequate stock of ingredients and supplies for efficient kitchen operations.
• Conduct regular inventory of all meats, produce, dry goods, and other ingredients, as well as paper products and hospitality supplies as needed to maintain appropriate levels of inventory.
• Make periodic inspections to ensure food and supplies are rotated and adequate levels are maintained, and equipment is working properly.
• Ensure prepared foods maintain proper temperature control until being served and during the serving process.
• Assist with Daycare and Preschool milk and snack service and delivery.
• Help to train new kitchen staff in proper food handling techniques, ensuring compliance with health and safety regulations.
• Alongside the Food Services Director, monitor food quality and presentation, maintaining high standards of taste, appearance, and consistency.
• Work with the Food Services Director to train on new menu items, cooking skills, food education, recipes, and cooking processes.
• Implement cost-saving measures such as portion control and waste reduction strategies, resulting in a decrease in food costs.
• Maintain cleanliness and organization of all kitchen and storage areas in accordance with industry standards.
• Maximize productivity, manage time wisely, recognize tasks that need to be accomplished without being asked, and effectively utilize idle time.
• Conduct regular inspections of food storage areas, refrigeration units, and cooking equipment to ensure compliance with health and safety regulations.
• Assist the Food Services Director with the preparation and serving of all meals for church-related activities as well as other meals designated by the Pastors or Church Administrator.
• Serve as a role model for professionalism by adhering to grooming standards consistently.
• Demonstrate expertise in various cooking methods including grilling, sauteing, baking, etc.
• Guarantee proper food storage, including leftovers.
• Ensure the Fellowship Hall, Parlor, and other spaces are properly set up for church events. A member of the food services team must be scheduled for all events where food is served. Assist with such events on an as needed basis.
• Maintain the highest quality of food and service to the church body and community while assuring cost-effectiveness to the church.
• Complete all other duties assigned by the Food Services Director, Kitchen Manager, Senior Pastor, or Church Administrator.

Staff Expectations and Working Environment:

The Kitchen Assistant, 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.