Director of Food Service

Kalamazoo Gospel Ministries•Kalamazoo, MI

20h

About The Position

The Director of Food Service leads and oversees Kalamazoo Gospel Ministries’ Food Service Department, ensuring effective, efficient operations aligned with the ministry’s mission and standards. The role oversees high-volume meal planning, preparation, and service; menu development; food quality and consistency; food safety and sanitation; inventory; customer service; purchasing; and department finances. The Director supervises, trains, and supports food service staff, program participants, and volunteers. This includes scheduling and delegating tasks, coaching and performance management, training and development, team building, conflict resolution, communicating expectations, and providing direction to volunteers. The position maintains department records, manages budgets and forecasts, coordinates purchasing, and ensures compliance with applicable health, sanitation, and safety regulations. The Director works with other departments to advance ministry goals and provides ministry-centered support to staff and guests. Kalamazoo Gospel Ministries is a privately funded 501(c)(3) evangelical Christian ministry dedicated to sharing the Gospel and helping people experiencing homelessness and poverty. Employees are expected to have a personal relationship with Jesus Christ and to support and model the ministry’s Christian values.

Requirements

High school diploma or equivalent.
At least five years of leadership experience in food service or a related field.
SERV Safe Manager Certification.
High ethical standards and the ability to make sound, timely decisions.
Strong leadership and supervisory skills, including the ability to motivate, train, and develop a diverse team.
Knowledge of nutrition principles and quantity food production.
Strong understanding of food safety, sanitation standards, and regulatory requirements.
Ability to manage budgets and understand food service financial operations.
Proficiency with computer systems, including web-based reporting and recordkeeping.
Strong organizational, administrative, and time-management skills.
Effective written and verbal communication skills.
Ability to interact positively with staff, guests, volunteers, and program participants while fostering a learning environment.
Personal relationship with Jesus Christ and a sincere desire to serve Him.
Commitment to being a consistent and authentic witness for Christ and exhibiting spiritual maturity consistent with evangelical biblical standards and KGM’s employee handbook.
Compassion for people experiencing homelessness and hardship, and a passion for life-transformation ministry in an urban context.
Courteous, respectful, and Christ-like interactions with internal and external stakeholders.
Integrity, sound judgment, and the ability to make wise and timely decisions.
Flexible, cooperative, and team-oriented attitude.
Support for and modeling of a drug- and nicotine-free lifestyle.

Nice To Haves

Bachelor’s degree in a related field.
Seven to ten years of progressive experience in food service management.
Experience in large-scale or quantity food production and team supervision.

Responsibilities

Uphold, promote, and encourage the organization’s culture and values, and help maintain a culture based on grace that advances KGM’s vision and purpose.
Lead and oversee Food Service Department operations to ensure they are effective, efficient, and aligned with KGM’s mission and standards.
Supervise, train, and support food service staff, program participants, and volunteers.
Schedule work, delegate tasks, manage performance, coach employees, support training and development, build and motivate the team, resolve conflicts, and communicate expectations.
Direct and support volunteers during shifts, and communicate volunteer needs and concerns to the Volunteer Coordinator.
Ensure food quality and consistency, food safety and sanitation, inventory control, and customer service meet established standards.
Oversee meal planning, preparation, and service in a high-volume kitchen environment.
Lead menu planning to provide nutritious, cost-effective meals appropriate for the population served.
Develop, implement, and oversee food service training programs that promote consistency, safety, and quality.
Maintain timely and accurate records of food production and meal counts, inventory, income and expenditures, and equipment and supplies.
Oversee department finances, including budgeting, forecasting, and cost-effective program management.
Forecast and coordinate the purchase of food, supplies, and equipment to support uninterrupted operations.
Ensure compliance with applicable health, sanitation, and safety regulations.
Collaborate with program, shelter, advancement, and other departments to support ministry goals.
Provide ministry-centered support to staff and guests, reflecting KGM’s commitment to life transformation through Christ.