ORGANIZATIONAL OVERVIEW
At St. Luke’s United Methodist Church, we are an open community of Christians helping people find and give hope through Jesus Christ. We are committed to our community on the northside of Indianapolis and have seen our reach grow regionally and beyond through our digital presence. With a membership of over 6,000 we are the largest United Methodist Church (UMC) in Indiana and one of the largest in the U.S.
People are attracted to St. Luke’s for our values: Our commitment to live the mission of the UMC, “To make disciples of Jesus Christ for the transformation of the world” and living the Christian faith in a way that is open to everyone - regardless of their gender, race, ethnicity, sexual orientation, nationality, disability, or socioeconomic background. As a church we are working to ensure that our congregation and its leadership represent the diversity of the community in which we are located. We are dedicated to including women, people of color, and LGBTQ+ as staff and in positions of leadership and decision making.
POSITION OVERVIEW
The Kitchen Manager will support the church family and community by directing the planning, preparing, and serving of healthy and tasty meals for the growth of the ministry to incorporate scheduled meals throughout the year.
RESPONSIBILITIES
- Serve all meals, breaks, and catered events in a timely, attractive and tasteful manner and style. Be flexible: must be able to workdays, nights and weekends. Up to 50 hours a week depending on events for that week.
- Responsible for ongoing training and guiding volunteers to assure appropriate food preparation, storage requirements, and continuance of the church’s food license, as granted by the health department.
- The ability to prepare special diets, including gluten free, vegetarian, dairy free and vegan, etc.
- Provides recommendations for tools and equipment needed to be purchased to best operate the kitchen and create efficiencies for running events.
- Assures the cleanliness and proper function of the kitchen equipment and storage of food within the pantry and kitchen refrigerators and freezers.
- Schedules and maintains maintenance of all kitchen and food service equipment, fixtures, and appliances, in coordination with the Facilities Director.
- Procures groceries and supplies for all meals.
- Manages the kitchen ministry budget.
- Collaborates with ministry areas regarding events needing access to the kitchen.
QUALIFICATIONS
Demonstrate passion about the Christian faith, actively seek to grow in personal relationship with God, and be committed to the mission and purpose of St. Luke’s.
- Model servant leadership practices imbued with grace, humility, kindness, professionalism and integrity that inspires confidence, respect and trust.
- Familiar with county health inspection requirements and ServSafe certified or willing to become certified.
- Training and experience in commercial food service preparation and management.
- Detail-oriented with ability to manage multiple projects and work independently with minimal supervision.
- Ability to guide and effectively support and manage a team of volunteers.
- Maintain high standards of cleanliness.
- Strong organizational and task management skills with excellent communication (written and verbal) skills.
- People person that can work with all age groups.
- Self-starter with a willingness to learn and openness for feedback and suggestions.
- Valid driver’s license with available vehicle for procurement of supplies if needed.
- Capacity to lift and carry 20-50 pounds, standing for long periods of time, adequate vision and hearing to function in food service environment with minimal accommodation to hear and respond to guests and equipment noises, such as buzzers, timers and alarms, etc.
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
