What are the responsibilities and job description for the Food Service Supervisor position at Rockford Rescue Mission?
Are you at home in a kitchen? Do you love managing a crew of like-minded people serving our community? Would you love going home at the end of the day, knowing that you helped someone! Rockford Rescue Mission may be the place for you.
Rockford Rescue Mission considers every position one of ministry and a vital part of our team. Therefore, it is essential that all staff of RRMM have a personal relationship with Jesus Christ and subscribe to our Statement of Faith and Core Values. Additionally, staff must be willing to lead and/or participate in Bible study, prayer, devotions, chapel and sharing the Gospel.
PRINCIPAL DUTIES/RESPONSIBILITIES: Oversee and maintain the daily operations of the Rockford Rescue Mission Culinary outlets, including Food Services and Nettie’s, according to set policies, procedures and guidelines. Responsible for directing food and beverage ordering, intake, and inventory. Ensure all food donations are accurately received and inventoried. Responsible for ensuring food is prepared and served in compliance with food safety and Health Department standards. Provide an excellent environment of hospitality through the delivery of outstanding customer service.
WORKING CONDITIONS: Standing, walking, and lifting trays and containers in a kitchen setting. Able to work in and around hot and cold environments (stoves, coolers, freezers). Sitting and using a computer. Travel to other local sites.
A. OVERSIGHT OF FOOD SERVICE PROGRAM
Supervise and coordinate all food-related outreach preparations and special events involving the serving and/or distribution of food items (i.e., daily meals, holiday meals, staff meetings, Board meetings and special events).
Plan menus and supervise the preparation of meals through cooks, staff, trainees, and volunteers.
B. INTAKE & INVENTORY
Supervise the intake of all incoming food items, cleaning supplies, paper products and miscellaneous items associated with kitchen including:
Following procedures for sorting, dating, inventory and stocking, etc.
Managing food supplies utilizing expiration dates, keeping oldest items in front.
Maintain a perpetual inventory by keeping daily and annual records associated with the above.
Process gift-in-kind paperwork daily and reporting donations to the Development department.
C. FINANCIAL RESPONSIBILITIES
Prepare annual budget.
Operate within budget guidelines.
Be aware of monthly financial reports and budget information.
Sustain up-to-date and accurate inventory records.
D. MAINTAIN FOOD PREPARATION AND STORAGE AREAS
Maintain cleanliness, safety and orderliness of all food and related storage areas. Maintain an extremely high level of cleanliness which surpasses the expectations and regulations of the local health department.
Freezers, Coolers, Refrigerators, and Dishwasher
Check that units are in good running order and that the proper temperature is maintained.
Report any operational difficulties to the Program Support Services Director promptly.
Dry Food, Canned Goods and Related Storage
Maintain the appropriate temperatures.
Inspect for any infestation.
Ensure that all kitchen equipment and fixtures are thoroughly cleaned and in good working order.
E. PURCHASING
Submit a purchase order for any food items needed.
Submit a purchase order for any cleaning supplies, equipment and materials related to kitchen use.
Maintain pop inventory and order as needed.
F. DONATIONS OF GOODS & SERVICES
Develop relations with vendors, donors and volunteers.
Promote donations to the Mission.
Answer incoming calls relating to food and other kitchen products, etc.
Assign driver to make or schedule pick-ups of food, holiday donations, etc.
G. MANAGEMENT/SUPERVISION
Submit a Department Report for the Board of Directors on a monthly basis for all areas of oversight.
Submit a "Needs List" monthly for all areas of oversight.
Attend assigned trainings in the food-related field.
Perform yearly staff evaluations.
Schedule staff, trainees, and volunteers for work assignments.
Supervise staff, trainees, and volunteers and conduct regular staff meetings.
Perform related work and other duties when required and as assigned.
H. PHYSICAL FACTORS
Ability to stand for extended periods of time
Ability to lift and move up to 30 lbs.
Reaching and bending
Ability to exercise caution and good judgment when working with sharp objects, hot temperatures and equipment
Adhere to Food Service dress code
SPIRITUAL RESPONSIBILITIES
Take every opportunity to share the Gospel of Jesus Christ with volunteers, guests and residents.
Provide spiritual encouragement and prayer for donors, volunteers, staff, guests and residents.
Memorize monthly Scripture.
Attend staff chapel services and annual Spiritual Renewal Week.
J. QUALIFICATIONS
Culinary Arts degree or 3 years equivalent experience
Experience and/or training in food service
Teachable and function as a team player
Able to perform multiple tasks and have good organizational skills
Updated food service certification
Overall knowledge of good nutrition
Experience in the hospitality industry
Skilled as teacher/trainer
Engage in safe and healthy work practices, both on the premises and off-site facilities. Must take an active part ensuring the safety, health and well-being of all of our staff, volunteers and Mission guests.
Walk in Christian character traits of integrity, trustworthiness, responsibility, etc.
PRINCIPAL DUTIES/RESPONSIBILITIES: Oversee and maintain the daily operations of the Rockford Rescue Mission Culinary outlets, including Food Services and Nettie’s, according to set policies, procedures and guidelines. Responsible for directing food and beverage ordering, intake, and inventory. Ensure all food donations are accurately received and inventoried. Responsible for ensuring food is prepared and served in compliance with food safety and Health Department standards. Provide an excellent environment of hospitality through the delivery of outstanding customer service.
WORKING CONDITIONS: Standing, walking, and lifting trays and containers in a kitchen setting. Able to work in and around hot and cold environments (stoves, coolers, freezers). Sitting and using a computer. Travel to other local sites.
A. OVERSIGHT OF FOOD SERVICE PROGRAM
Supervise and coordinate all food-related outreach preparations and special events involving the serving and/or distribution of food items (i.e., daily meals, holiday meals, staff meetings, Board meetings and special events).
Plan menus and supervise the preparation of meals through cooks, staff, trainees, and volunteers.
B. INTAKE & INVENTORY
Supervise the intake of all incoming food items, cleaning supplies, paper products and miscellaneous items associated with kitchen including:
Following procedures for sorting, dating, inventory and stocking, etc.
Managing food supplies utilizing expiration dates, keeping oldest items in front.
Maintain a perpetual inventory by keeping daily and annual records associated with the above.
Process gift-in-kind paperwork daily and reporting donations to the Development department.
C. FINANCIAL RESPONSIBILITIES
Prepare annual budget.
Operate within budget guidelines.
Be aware of monthly financial reports and budget information.
Sustain up-to-date and accurate inventory records.
D. MAINTAIN FOOD PREPARATION AND STORAGE AREAS
Maintain cleanliness, safety and orderliness of all food and related storage areas. Maintain an extremely high level of cleanliness which surpasses the expectations and regulations of the local health department.
Freezers, Coolers, Refrigerators, and Dishwasher
Check that units are in good running order and that the proper temperature is maintained.
Report any operational difficulties to the Program Support Services Director promptly.
Dry Food, Canned Goods and Related Storage
Maintain the appropriate temperatures.
Inspect for any infestation.
Ensure that all kitchen equipment and fixtures are thoroughly cleaned and in good working order.
E. PURCHASING
Submit a purchase order for any food items needed.
Submit a purchase order for any cleaning supplies, equipment and materials related to kitchen use.
Maintain pop inventory and order as needed.
F. DONATIONS OF GOODS & SERVICES
Develop relations with vendors, donors and volunteers.
Promote donations to the Mission.
Answer incoming calls relating to food and other kitchen products, etc.
Assign driver to make or schedule pick-ups of food, holiday donations, etc.
G. MANAGEMENT/SUPERVISION
Submit a Department Report for the Board of Directors on a monthly basis for all areas of oversight.
Submit a "Needs List" monthly for all areas of oversight.
Attend assigned trainings in the food-related field.
Perform yearly staff evaluations.
Schedule staff, trainees, and volunteers for work assignments.
Supervise staff, trainees, and volunteers and conduct regular staff meetings.
Perform related work and other duties when required and as assigned.
H. PHYSICAL FACTORS
Ability to stand for extended periods of time
Ability to lift and move up to 30 lbs.
Reaching and bending
Ability to exercise caution and good judgment when working with sharp objects, hot temperatures and equipment
Adhere to Food Service dress code
SPIRITUAL RESPONSIBILITIES
Take every opportunity to share the Gospel of Jesus Christ with volunteers, guests and residents.
Provide spiritual encouragement and prayer for donors, volunteers, staff, guests and residents.
Memorize monthly Scripture.
Attend staff chapel services and annual Spiritual Renewal Week.
J. QUALIFICATIONS
Culinary Arts degree or 3 years equivalent experience
Experience and/or training in food service
Teachable and function as a team player
Able to perform multiple tasks and have good organizational skills
Updated food service certification
Overall knowledge of good nutrition
Experience in the hospitality industry
Skilled as teacher/trainer
Engage in safe and healthy work practices, both on the premises and off-site facilities. Must take an active part ensuring the safety, health and well-being of all of our staff, volunteers and Mission guests.
Walk in Christian character traits of integrity, trustworthiness, responsibility, etc.
