Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $73,000.00
Work Schedule
Flexible
On-call
Day Shifts
Weekend Shifts
Benefits
Medical
Dental
Vision
401k
flexible spending accounts
Paid Time Off
Group and Voluntary Life Insurance
short-term disability
Job Description
The Rescue Mission is a dedicated non-profit organization committed to serving individuals and families in need by providing essential resources such as nutritious meals, shelter, and supportive services. With a strong focus on compassion and community impact, the Rescue Mission operates year-round to ensure no one in the community goes hungry or without support. Known for its unwavering commitment to dignity and care, the organization has established itself as a reliable and trusted presence in the local area, continuously evolving its programs to meet the changing needs of those it serves.
The Food Service Department at the Rescue Mission plays a vital role in fulfilling the organization’s mission by providing three nutritious meals daily, 365 days a year, to the guests and individuals relying on its services. The department handles high-volume food preparation and distribution with meticulous attention to quality, nutrition, and efficiency. It is critical that meals not only meet dietary standards but also reflect the values of respect and care that the Rescue Mission embodies.
The Director of Food Service is a key leadership position within the Food Service Department, responsible for overseeing every aspect of food service operations. This is a full-time role with a variable shift schedule primarily Monday through Friday from 8:00 a.m. to 4:30 p.m., though flexibility is essential due to the nature of meal service demands and operational needs. The Director leads and supports a diverse team of food service staff and volunteers, ensuring high standards of food preparation and safety are followed consistently. This hands-on leader will both manage daily kitchen activities and engage in strategic oversight including menu planning, inventory control, budget management, and regulatory compliance.
The successful candidate will bring operational expertise in batch and high-volume food production, leadership experience, and a passion for serving vulnerable populations. They will be instrumental in fostering a culture of safety, excellence, and continuous improvement within the kitchen environment. Responsibilities include ensuring meals comply with dietary guidelines and health regulations, maintaining a clean and organized food preparation area, and coordinating with dietitians and regulatory bodies when necessary. The Director of Food Service also partners with organizational leadership to align food service operations with the broader goals of the Rescue Mission.
Offering a competitive salary of $73,000 annually, the Rescue Mission provides a comprehensive benefits package including medical, dental, vision, 401K, flexible spending accounts, paid time off, group and voluntary life insurance, and short-term disability. This role is ideal for a mission-driven leader who thrives in a fast-paced environment, balancing hands-on kitchen work with administrative and leadership duties while demonstrating a heartfelt commitment to treating every guest with dignity, respect, and care.
The Food Service Department at the Rescue Mission plays a vital role in fulfilling the organization’s mission by providing three nutritious meals daily, 365 days a year, to the guests and individuals relying on its services. The department handles high-volume food preparation and distribution with meticulous attention to quality, nutrition, and efficiency. It is critical that meals not only meet dietary standards but also reflect the values of respect and care that the Rescue Mission embodies.
The Director of Food Service is a key leadership position within the Food Service Department, responsible for overseeing every aspect of food service operations. This is a full-time role with a variable shift schedule primarily Monday through Friday from 8:00 a.m. to 4:30 p.m., though flexibility is essential due to the nature of meal service demands and operational needs. The Director leads and supports a diverse team of food service staff and volunteers, ensuring high standards of food preparation and safety are followed consistently. This hands-on leader will both manage daily kitchen activities and engage in strategic oversight including menu planning, inventory control, budget management, and regulatory compliance.
The successful candidate will bring operational expertise in batch and high-volume food production, leadership experience, and a passion for serving vulnerable populations. They will be instrumental in fostering a culture of safety, excellence, and continuous improvement within the kitchen environment. Responsibilities include ensuring meals comply with dietary guidelines and health regulations, maintaining a clean and organized food preparation area, and coordinating with dietitians and regulatory bodies when necessary. The Director of Food Service also partners with organizational leadership to align food service operations with the broader goals of the Rescue Mission.
Offering a competitive salary of $73,000 annually, the Rescue Mission provides a comprehensive benefits package including medical, dental, vision, 401K, flexible spending accounts, paid time off, group and voluntary life insurance, and short-term disability. This role is ideal for a mission-driven leader who thrives in a fast-paced environment, balancing hands-on kitchen work with administrative and leadership duties while demonstrating a heartfelt commitment to treating every guest with dignity, respect, and care.
Job Requirements
- Associate degree in restaurant or food management or five to eight years experience in restaurant or food management operations
- proven experience in high-volume or batch food service operations
- flexible schedule including weekends, evenings, and on-call hours
- demonstrated leadership skills supervising staff and volunteers
- strong inventory management and budgeting skills
- knowledge of food safety regulations and best practices
- ability to balance kitchen work with administrative duties
- commitment to serving guests with dignity and respect
Job Qualifications
- Associate degree in restaurant or food management or equivalent experience
- bachelor degree preferred
- proven experience in high-volume or batch food service operations
- demonstrated leadership in supervising staff and volunteers
- strong skills in inventory management, ordering, and budget oversight
- knowledge of food safety regulations and best practices
- ability to balance hands-on kitchen work with administrative and leadership responsibilities
- commitment to treating guests with dignity, respect, and care
Job Duties
- Leading, supervising, and supporting food service staff and volunteers
- overseeing and actively participating in batch cooking and large-scale meal production
- ensuring meals are nutritious, well-balanced, and prepared in accordance with recognized dietary guidelines
- managing menu planning, inventory control, ordering, and food procurement
- developing and managing annual food service budgets and controlling costs
- ensuring compliance with OSHA standards, county health codes, and all applicable food service regulations
- coordinating dietitian-approved menus and regulatory documentation when applicable for programs subject to Department of Health oversight
- promoting a safety-first culture and maintaining a clean, organized, and welcoming kitchen environment
- collaborating with organizational leadership to support operational excellence and continuous improvement
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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