Kitchen Manager

Kitchen Manager

JOB TYPE: EXEMPT, PART-TIME, SALARY

ACCOUNTABLE TO: Congregational and Online Care Pastor

OVERVIEW: The Kitchen Manager is responsible for the oversight and management of quality food service and hospitality for Word of Faith Family Worship Cathedral (WOFFWC) ministry events, services, and other occasions hosted at the church. The incumbent will lead a team of hospitality members in the preparation, distribution, palette-friendly, and aesthetically pleasing service of food and overall amenities rendered in safety and excellence. The Kitchen Manager will collaborate with vendors, caterers, ministry members, and staff to ensure each event is properly staffed and carried out to the specification of the requested party.

RESPONSIBILITIES AND DUTIES:

• Provides the highest level of hospitality to all visitors, members, and guests. Always presents a clean and tidy personal appearance.
• Serves as the primary point of contact for Hospitality Ministry activities and services rendered including primarily Sunday morning breakfast, MASS, WOW, funerals, and secondarily for staff, ministry, and special guests and events considered on a case by case basis and approved by COCP or Executive Leadership.
• Works with (COCP) and bereaved families in providing a repass which includes food and beverage at the location of their choice.
• Reviews and approves all caterer contracts and ensures they are ServSafe certified. Manages relationships with vendors for any food items, supplies, outside catering, and kitchen equipment.
• Oversees the purchase and proper stocking of all food, beverages, and supplies for the kitchen. Keeps log of all inventory on-hand and reviews all food, supplies, and equipment on a weekly basis, confirming all items for upcoming ministry needs are covered.
• Schedules and manages the work of outside caterers and others that have been authorized by the Congregational and Online Care Pastor (COCP) to use the kitchen.
• Evaluates and endorses any invoices pertaining to food service and submits them to the COCP for approval and payment. Keeps accurate receipt and purchasing log for review.
• Supervises and instructs chefs and kitchen staff on the service and event needs so that preparation, cooking, garnishing, and presentation of food and service ensures maximum quality, and the highest level of guest service is achieved.
• Guarantees proper set-up and break-down of each event where Hospitality service is usually required and/or requested. Works closely with the Campus Facilities Director and Logistics Coordinator with all scheduling of work to be performed for room setup/breakdown and equipment maintenance and repairs.
• Maintains a clean and tidy kitchen area, monitoring sanitation practices and making sure proper safety and all other Standard Operating Procedures (SOP’s) are followed by all. Updates and reconstructs SOP’s as needed.
• Maintains the ministry budget and proper stewardship of funds for all necessary food service purchases. Prepares written report to meet monthly with the COCP regarding all ministry activity and spending, discussing current and future needs and any ministry adjustments.
• Maintains knowledge and compliance of ServSafe guidelines, along with knowledge of fire exits and fire extinguisher locations.
• Determines needed production schedules to fulfill all ministry requests and service requirements and schedules staff and Hospitality members accordingly to ensure full coverage.
• Recruits and trains volunteers to serve with the Hospitality Ministry. Holds ministry meetings as needed.
• Responds to all ministry escalated guest problems, complaints, and accidents. Ensures proper reporting of all incidents and safety issues to COCP.
• Performs other duties as requested.

SKILLS AND ABILITIES:

• Possesses excellent verbal and written communication skills
• Possesses excellent organization, multi-tasking, and time management ability
• Well-equipped leader with experience helping others excel and foster a team environment
• Excellent understanding of various cooking methods and food safety procedures
• Capacity to work in a fast-paced environment with attention to detail and quality
• Ability to prioritize workflow, maximize available skills on-hand, and manage multiple projects simultaneously
• Ability to train, manage, develop, and mentor multiple kitchen staff and volunteers
• Ability to drive workflow through effective communication, proper delegation of duties, and oversight
• Holds great interpersonal skills and the willingness to maintain great working relationships with people from diverse backgrounds
• Capability to defuse and resolve difficult situations and conflict, exercising keen discernment in decision making
• Upholds honesty, confidentiality, and discretion at the highest level

MINIMUM QUALIFICATIONS:

• At least two years of food service management or leadership experience over 20+ people
• Food service experience serving larger groups over 50 people
• Knowledge and experience managing a large budget, stewarding funds, and expense tracking
• Knowledge of proper use of safety equipment as is appropriate to the work to prevent injury to self or others
• Basic computer skills to complete reports, maintain inventories, draft schedules, etc., along with knowledge of MS Office Suite and light administrative skills
• High school diploma or GED

PREFERRED QUALIFICATIONS:

• ServSafe certification
• Three or more years of hospitality and/or food service experience
• Three or more years of experience in a food service supervisory or managerial position for over 20+ people
• Minor accounting experience

PHYSICAL DEMANDS/WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to move or lift supplies and food items weighing up to 50 pounds unassisted. This position is very active and often requires long periods of standing, walking, lifting, bending, kneeling, and stooping. Flexibility and the ability to work extended or irregular hours (nights, weekends, and holidays) is required.