Any Church 

Position Description

Position:		Director of Kitchen Services

Principal
Function:		To serve as manager of the kitchen, staff, and dining area, and to plan and supervise all food events.

Skill Requirements:	Ability to plan, prepare, supervise, and coordinate all kitchen and food service needs and supervision of staff.

Outline of Responsibilities:

Kitchen Management

1.	Coordinate the scheduling and supervise the use of the kitchen and dining facilities for all such functions.
2.	Maintain and supervise all food and supplies inventory.
3.	Schedule and maintain maintenance of all kitchen and food service equipment, fixtures, and supplies.
4.	Maintain cleanliness and health standards of the kitchen and all equipment and fixtures in accordance with established guidelines, particularly government health standards.
5.	Supervise kitchen personnel and be sure they meet acceptable standards of cleanliness for work in food service.
6.	Help maintain policies for kitchen operations.

Food Service

1.	Plan and supervise the order, preparation, service, and clean-up of all food, meals, and food service functions.
2.	Maintain accurate records on cost and operation of the kitchen in conjunction with the administrator.  All food service operations should be on a "break even / cost recovery" basis.
3.	Work with church members and others conducting wedding receptions or other events that might require assistance from kitchen staff.  Provide assistance as required for outside caterers for wedding receptions and other such events (such as skirting tables, washing dishes, etc) according to church policy.
4.	Work with all ministers of the church in making food service a contributing part of the total ministry of the church.

Any Church 

Position Description

Position:		Cook & Assistant to Kitchen Manager

Principal
Function:		Cook and assist manager of the kitchen. 

Skill Requirements:	Ability to cook, serve, plan, and order food for all kitchen and food service needs.

Outline of Responsibilities:

Kitchen Management

1.	Assist in the coordination of the use of the kitchen and dining facilities for all such functions.
2.	Assist in maintaining all food and supplies inventory.
3.	Assist in scheduling and maintaining maintenance of all kitchen and food service equipment, fixtures, and supplies.
4.	Assist in maintaining cleanliness and health standards of the kitchen and all equipment and fixtures in accordance with established guidelines. 
5.	In the absence of the kitchen manager, supervise kitchen personnel.
6.	Help maintain policies for kitchen operations.

Food Service

1.	Cook and participate as directed by kitchen manager in the order, preparation, service, and clean-up of all food, meals, and food service functions.  Become proficient in the preparation and service of reception foods and service.
2.	Assist the kitchen manager in maintaining accurate records on cost and operation of the kitchen in conjunction with the administrator.  All food service operations should be on a "break even / cost recovery" basis.
3.	Work with church members and others conducting wedding receptions or other events that might require assistance from kitchen staff.  Provide assistance as required for outside caterers for wedding receptions and other such events (such as skirting tables, washing dishes, etc) according to church policy.
4.	Work with all ministers of the church in making food service a contributing part of the total ministry of the church.