Director of Food Service

General Description:

The Kalamazoo Gospel Ministries is a privately funded 501(c)3 non-profit, evangelical Christian ministry.  Our designated purpose is religious, and we are a Christ-centered ministry which is dedicated to sharing the Gospel and helping the homeless and impoverished.  We consider every position to be essential in the fulfillment of our ministry and statement of purpose.  As such, each employee must have a relationship with Jesus Christ as their personal Savior and Lord.

Essential Functions:

• As a member of staff, uphold, promote, and encourage, in word and deed, desired organizational culture and values; purposefully seek to establish and maintain a culture that is based on grace and affirms and advances KGM’s vision and purpose.

• Provide leadership and oversight of the Food Service Department, ensuring all operations are effective, efficient, and aligned with KGM’s mission and standards. 

• Supervise, train, and support all food service personnel, including staff, program participants, and volunteers. Responsibilities include: 

• Scheduling and task delegation 

• Performance management and coaching 

• Training and development 

• Motivation and team building 

• Conflict resolution 

• Clear communication of expectations 

• Manage and guide volunteers during shifts, providing direction, support, and encouragement. Communicate volunteer needs and concerns to the Volunteer Coordinator. 

• Ensure all food service operations meet established standards for: 

• Food quality and consistency 

• Food safety and sanitation 

• Inventory control 

• Customer service 

• Oversee all aspects of meal production, including planning, preparation, and service in a high-volume kitchen environment. 

• Lead menu planning efforts to ensure meals are nutritious, cost-effective, and appropriate for the population served. 

Essential Functions Cont.:

• Develop, implement, and oversee food service training programs to ensure consistency, safety, and excellence in execution. 

• Maintain accurate and timely records, including: 

• Food production and meal counts 

• Inventory levels 

• Income and expenditures 

• Equipment and supply tracking 

• Provide financial oversight of the department, including budgeting, forecasting, and managing a cost-effective program. 

• Forecast and coordinate the purchasing of food, supplies, and equipment to ensure uninterrupted operations.

• Ensure compliance with all applicable health, sanitation, and safety regulations. 

• Collaborate effectively with other departments (program, shelter, advancement, etc.) to support overall ministry goals. 

• Provide ministry-centered support to staff and guests, reflecting KGM’s commitment to life transformation through Christ.

Knowledge, Skills, and Abilities Required:

• Demonstrates high ethical standards with 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 in 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 Attributes and Values:

• Maintains a personal relationship with Jesus Christ and demonstrates a sincere desire to serve Him. 

• Serves as a consistent and authentic witness for Christ in both conduct and communication. 

• Exhibits spiritual maturity consistent with evangelical biblical standards and KGM’s employee handbook. 
• Demonstrates compassion for individuals experiencing homelessness and hardship, with a passion for life transformation ministry in an urban context. 

• Interacts with all internal and external stakeholders in a courteous, respectful, and Christ-like manner. 

• Demonstrates integrity, sound judgment, and the ability to make wise and timely decisions. 

• Maintains a flexible, cooperative, and team-oriented attitude. 

• Supports and models a drug- and nicotine-free lifestyle.

Working Conditions/Physical Factors:

Work is performed primarily in a kitchen and office environment. 

• Physical demands include occasional lifting of 20 pounds or more. 

• Activity levels may vary: 

• Occasionally (1–33%) 

• Frequently (34–66%) 

• Continuously (67–100%)

Equipment/Tools Used:

• Computer and mobile phone 

• Kitchen and food service equipment 

• Office equipment (including printer/copier)

Education/Experience and/or Certification:

• High school diploma or equivalent required. 

• Bachelor’s degree in a related field preferred. 

• Minimum of five (5) years of leadership experience in food service or a related field.

• 7–10 years of progressive experience in food service management preferred. 

• SERV Safe Manager Certification required. 

• Experience in large-scale or quantity food production and team supervision strongly preferred.