Assistant Food Service Director

The Assistant Food Service Director supports the Food Service Director in managing and overseeing all aspects of the church’s food service operations. This role ensures that meals are prepared and served in alignment with established quality, nutrition, and customer service standards. The Assistant Food Service Director assists in menu planning, food purchasing, inventory management, and coordinating food production. Additionally, they provide supervision and leadership to kitchen staff, ensuring compliance with health and safety regulations and operational efficiency.

Ministry Area/Department

Food Service

Position

Assistant Food Service Director

Accountable To

Food Service Director

Ministry Target

Staff, Congregation, Community

Position Is

Volunteer

Position May Be Filled By

Church Member

Minimum Maturity Level

Mature Christian

Spiritual Gifts

Administration, Helps, Leadership, Service

Talents or Abilities Desired

Experience in food service management or kitchen operations

Proficient in menu planning, food purchasing, and cost control

Strong leadership and supervisory skills

Excellent verbal and written communication skills

Proficiency in kitchen equipment and computer software (e.g., inventory management or budgeting tools)

Knowledge of health and safety regulations in food service environment

Best Personality Traits

Detail-oriented and organized

Approachable and service-minded

Strong problem solver

Calm under pressure

Motivational and encouraging leader

A team player with a positive attitude

Passion For

Supporting the church’s mission through hospitality and community outreach by promoting health and well-being through nutritious food option

Length of Service Commitment

One year minimum

Anticipated Time Commitments:

1.    Doing ministry/preparing for ministry: Menu development, food purchasing, inventory management, and staff supervision (e.g., 10-20 hours/week). Special event support, catering, or additional meal planning as needed (variable)

2.    Participating in meetings/training: As requested

Responsibilities/Duties:

1. Assist in developing and implementing menus that meet nutritional guidelines and customer preferences, including options for dietary restrictions and allergies.

2. Manage the purchasing of food and supplies, ensuring quality, cost-effectiveness, and timely delivery.

3. Oversee inventory management, monitor stock levels, and ensure food waste is minimized.

4. Supervise and provide leadership to kitchen staff, ensuring they are trained, motivated, and working efficiently.

5. Assist with the preparation of financial reports and budgets for food service operations, ensuring expenses align with available resources.

6. Communicate regularly with the Food Service Director, providing updates on menu progress, staff performance, and operational challenges.

7. Assist with organizing and managing food service for special events, catering activities, and church functions as needed.

8. Ensure compliance with health, safety, and sanitation regulations in the kitchen and food service areas.

9 Assist with coordinating any volunteer food service efforts for church programs or outreach events.