Primary Function: The food service director works with the Church Administrator in overseeing the scheduling, menu selection, purchasing, preparation, serving and clean up involved in food services.

Responsibilities:

• Plan, organize, conduct and evaluate the food service operation of the church; direct the preparation of Wednesday meals. There will also be opportunities for optional special event meals and banquets.
• Provide consultative services for weddings, receptions and fellowships, or whenever the food service area or equipment is in use as directed by the church policy.
• Plan menus and purchase all necessary food items for Wednesday lunch and Wednesday night supper, and optional special occasions as requested.
• Recruit, train and supervise all paid kitchen staff and volunteer food service personnel.
• Maintain high standards of sanitation in the kitchen area to comply with local health and sanitation laws including the completion of washing and sanitizing all kitchen utensils, dishes, glasses and silverware after each event.
• Maintain an up-to-date inventory of food supplies.
• Arrange for servicing, repairing and replacing equipment in the kitchen as needed.
• Work with the maintenance staff on table and room arrangements for all meals and social functions.
• Recommend budget items related to the position; account for all receipts and expenditures by maintaining accurate records in support of the food service operation.

Requirements:

• 20 hours/week (flexible hours)
• Good communication and organizational skills, team player, works well with others, good leadership and people skills.

Contact:

Judy Gargus at 270.683.3505 or [email protected]