The Kitchen Manager controls and facilitates the use of the church kitchen, equipment, and supplies for Wednesday night dinners and other approved church events.  This position is responsible for communications of these events as well as, providing a welcoming environment for volunteers to serve in ministry by preparing, and serving food. The Kitchen Manager is required to maintain state health department guidelines in all kitchen operations.  This position reports to the Director of Congregational Care for supervision, guidance, and approval necessary to work approved church events.

• Determine church kitchen use requirements for Wednesday night dinners and other church events approved by the Church Scheduler.

• Interface with Church Scheduler and/or event organizers in planning for staffing/volunteer needs (e.g. organization supplied/church supplied) and facilities requirements.

• Provide meal planning for church dinners and other approved church events.

• Obtain volunteers for collection of monies and food preparation, serving, clean-up.

• Provide supervision/training for use of kitchen facilities by organizations unfamiliar with kitchen equipment and operational requirements to maintain health food standards.

• Monitor basic kitchen supplies and add/replace to maintain a proper inventory.

• Submit bills and receipts for supplies and services to the Director of Congregational Care for approval.

• Develop a budget and provide reporting to monitor weekly cost, income, and activity performance. Analyze any variance to budget for resolution.

• Ensure kitchen facilities and operations meet all safety and cleanliness requirements.  

• Maintain a clean workspace including laundering of kitchen towels and linens.

• Arrange for security of all collected cash for processing by the Financial Secretary.

• Participate in weekly staff meetings to ensure all kitchen needs are communicated.

• Arrange for deep cleaning of kitchen and all equipment three (3) times a year.

• Belief in Jesus Christ as personal Lord and Savior.

• Knowledge and experience in food service and kitchen operations for large groups.

• Strong interpersonal skills to interact effectively with organizations, staff, and volunteers to build a highly effective, motivated, and flexible team.

• Demonstrated leadership, management, and organizational skills.

• Ability to obtain and maintain state health department guidelines and certifications.

• Ability to stand/walk for extended periods, push-pull food carts, lift heavy food items, and follow hygienic practices per guidelines.

• The working hours will vary by season and church events scheduled.

• The base hours are expected to average 10 hours per week (September thru May) and 5  hours per week (June thru August).