Food Service Administrator

Objective

·         To act as a liaison between kitchen staff at both Family Center and Men’s Center.

·         To coordinate and oversee all areas of food preparation, service and food safety.

·         To interview, train, supervise, encourage, schedule and evaluate staff.

·         To be responsible for both short- and long-term planning and budgeting for the kitchens

·         To lead by example.

Duties and Responsibilities

·         Seek to exemplify Jesus Christ daily and be prepared to share the gospel as opportunities arise.

·         Lead the day-to-day operations

·         Create weekly food orders, assignments and menus for both MC and FC kitchens. Using donated foods as much as possible.

·         Create weekly schedules for full coverage of all meals working shifts as needed.

·         Responsible for time sheets being properly approved no later than the last day of the pay period.

·         Make sure the menu is followed to by all kitchen staff.

·         Make sure food in walk-ins is dated and rotated on a daily basis.

·         Maintain cleanliness of kitchen facilities and provide quality service.

·         Supervise the kitchen staff preparing and serving all meals to clients, staff and visitors.

·         Complete evaluations as scheduled on all staff or CLP program volunteers.

·         Ensure volunteers/donors coming to City Union Mission for any kitchen related projects have a positive experience and Mission commitments are honored by volunteers/donors

·         Communicate the volunteer schedules to kitchen staff at Family Center and Men’s Center

·         Resolve conflict through fair treatment and discipline.

·         Perform other duties as assigned by direct supervisor &/or COO.

Qualifications

·         Be a born again, mature Christian able to clearly communicate the Gospel as opportunities during the work day arise. (1 Peter 2:21 and 1 Peter 3:15).

·         Have a desire to serve the Lord to those currently homeless and the urban poor of Kansas City with a compassionate heart.

·         Have High School diploma or equivalent and 4 years of Food Service Management experience.

·         Have or obtain a Manager’s level Food Safety certification from either the Health Department or ServSafe within 90 days of employment as a condition of continued employment.

·         Have good organizational skills and communication skills

·         Knowledge of computers and inventory systems.

·         Exhibit leadership; be able to work cooperatively with other staff members, including shelter staff.

·         Have the highest standards of hygiene and a thorough knowledge of Health Department standards.