Food Service Director

Job Title: Food Service Director

FLSA Classification: Exempt

Job Status: Full-time Regular

Reports To: Director – Men’s Programs

Salary Range: $68,000 - $74,000 annually

Union Gospel Mission Twin Cities (UGMTC) provides emergency shelter, food, basic needs, and wraparound programs for people facing homelessness, hunger and addiction in the community. Located in Saint Paul, UGMTC opened its doors in 1902 and has been feeding, sheltering, and offering the hope of Jesus Christ to people in need ever since.

Mission: To provide Christ-centered, life-changing pathways for all people who are experiencing homelessness, hunger, and addiction.

Vision: To see all men, women, and children healthy, whole, and successful through Jesus Christ and the transforming power of the gospel.

Values: Faith, Compassion, Respect, Integrity, Excellence

Food Service prepares and serves three hot, wholesome, and healthy meals each day, 365 days a year. Providing hundreds of meals each day and thousands at Thanksgiving, Food Service plays an essential role in meeting the tangible needs of men, women and children at UGMTC and in the community.

POSITION SUMMARY:

The Food Services Director directs the operations of a comprehensive, multi-site Food Service program with limited supervision in alignment with UGMTC’s mission, values and goals. Oversees, plans and evaluates procurement, distribution and storage of food. Provides leadership and direction to all food service areas for menu planning, nutrition, food preparation and service, scheduling and supervision of staff. Manages the relationship with other UGMTC departments and volunteers to ensure access and positive outcomes for UGMTC residents.

DUTIES AND RESPONSIBILITIES:

Leadership & Program Oversight

• Directs the operations of a comprehensive, multi-site Food Service program aligned with UGMTC’s mission.
• Exercises independent judgment in planning, decision-making, and process improvement for all food service locations, including Men’s Campus, the Child Development Center, and Naomi Family Program.
• Develops and implements outcome-based program objectives, analyzing costs, operations, and forecast data to ensure sustainability.
• Ensures compliance with policies and procedures, making recommendations for improvements.
  
  
  

Menu Planning & Nutritional Oversight

• Develops nutritious, cost-effective menus that meet residents' dietary needs.
• Adjusts menus based on seasonal food availability and budget constraints.
  
  
  

Food Procurement, Inventory & Budget Management

• Oversees food purchasing, inventory management, and vendor negotiations to ensure quality, cost control, and compliance across all UGMTC facilities.
• Manages the monthly budget process through independent decision making, menu planning and vendor negotiations. Completes monthly budget variance reporting.
• Conducts quarterly audits to support annual inventory at the end of the fiscal year to account for food usage and prevent waste.
• Implements inventory tracking systems to streamline procurement and reduce shortages.
• Ensures compliance with food safety standards for storage, labeling, and expiration tracking.
• Plans and executes waste reduction strategies, ensuring financial sustainability.
  
  
  

Food Safety & Compliance

• Establishes food service standards that ensure compliance with UGMTC policies, state and federal regulations, and industry best practices.
• Implements health and safety policies, promptly addressing hazards and reporting incidents.
• Oversees equipment maintenance to ensure safe and efficient kitchen operations.
  
  
  

Staff Scheduling & Workforce Management

• Develops schedules to ensure adequate coverage for all food service locations.
• Coordinates shift changes, vacation requests, and emergency staff needs.
• Maintains compliance with labor laws and organizational staffing policies.
• Ensures fair and equitable workload distribution among staff and volunteers.
  
  
  

Staff & Volunteer Management

• Supervises and provides leadership to Food Service staff across multiple locations.
• Manages hiring, training, coaching, and performance evaluations in alignment with UGMTC’s Christ-centered approach.
• Works with the Volunteer Manager to train and oversee volunteers assisting in Food Services.
  
  
  

Community Engagement & Interdepartmental Collaboration

• Maintains cooperative relationships with other UGMTC departments, food banks, and community organizations to secure resources and maximize impact.
• Represents UGMTC’s Christian values and ethics in interactions with staff, residents, donors, and vendors.
  
  
  

Faith-Centered Work Environment

• Encourages a faith-centered work environment aligned with UGMTC’s mission.
• Represents UGMTC’s Christian beliefs and values when engaging with residents, staff, and the broader community.
  
  
  

Technology & Reporting

• Ensures effective use of software for program tracking and reporting.
• Leads implementation of new technological features to improve food service operations.
  
  
  

Additional Duties

• Performs other duties as assigned to support UGMTC’s mission and objectives.
  
  
  

MINIMUM JOB REQUIREMENTS:

• Bachelor’s degree in related field or equivalent work experience
• Active Minnesota Food Safety Certification (or ability to obtain within 3 months of hire)
• 5 years of work experience in food operations, nutrition with budget management responsibility. Experience in a non-profit environment and/or residential food operations helpful.
• 2 years of staff management experience
• Experience working with individuals experiencing mental health issues, homelessness, poverty or addiction.
  
  
  

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

• Support UGMTC’s statement of Christian faith.
• Demonstrate knowledge in all areas of food operations, including planning, cash management, supplies and labor cost containment, sanitation. Catering experience helpful.
• Knowledge of federal, state and local laws and regulations as relates to food handling and service.
• Program management and evaluation; able transfers knowledge into positive program outcomes.
• Decision-making on administrative, procedural and employee issues.
• Prepare, analyze and manage operational budgets and financial plans.
• Organization, planning, and project management skills.
• Analyze complex information, define and solve problems.
• Develop and implement program guidelines, procedures, policies.
• Conflict prevention, de-escalation, and resolution skills.
• Exceptional judgment, self-control, and professional boundaries.
• Proficiency in the operation of Microsoft Office software, Case Worthy and other business-related software applications.
• People leadership and management capabilities, including building, motivating and managing a team.
• Apply knowledge of other UGMTC departments and services to explain them to residents and staff.
• Interpersonal and communication skills necessary to work effectively with a wide range of constituencies, in a culturally diverse community.
• Self motivated and strives for the continuous improvement of program outcomes.
  
  
  

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Work is performed in a kitchen environment. Will be exposed to temperature extremes.
• Work is in a cafeteria environment with exposure to temperature fluctuation, kitchen hazards, and varying conditions.
• Work requires standing for long periods of time and repetitive movements.
• Work requires pushing, pulling, reaching, crouching, depth perception, stooping, walking, twisting, carrying, and other physical activities.
• Moderate exposure to physical risk, which requires following basic safety precautions.
• Must be able to lift 20 lbs. consistently, occasionally lift over 30 lbs.
  
  
  

Union Gospel Mission Twin Cities is a 501(c)(3) nonprofit Christian organization. Employees must understand and fully support the Mission’s Statement of Faith and adhere to the Mission’s Employee Handbook policy manual and guidelines set forth by the organization.