First Baptist Atlanta | Food Service Director

POSITION SUMMARYThe Food Services Director is responsible for overseeing all aspects of food services at First Baptist Atlanta (FBA), including budget management, menu planning, staff leadership, and catering events. This role ensures high-quality service, compliance with health standards, and operational efficiency, all while aligning with the mission and values of the church and fostering a positive, collaborative team culture.QUALIFICATIONSSpiritual & Personal Requirements:Must align with the beliefs, values, and mission of FBAMust be a current member of FBA or enrolled in First Class, or willing to become a member within the first three months of employmentDemonstrates leadership with integrity, professionalism, and Biblical principlesEducation & Experience:High school diploma required; bachelor's degree or culinary degree preferredProven experience in food service management, preferably in a church or religious organizationExperience managing multi-concept food services with similar-sized facilities and staffing levelsServSafe CertifiedSkills & Abilities:Commitment to healthy food concepts and nutrition, with related background or training in nutritionStrong organizational, time management, and prioritization skillsExceptional verbal, written, and presentation communication skillsProficiency in Microsoft Office Suite (Outlook, Word, Excel)ESSENTIAL FUNCTIONSStewardship & Budget Management:Manage the annual Food Services Ministry budget, monitoring expenses and suggesting cost-saving measuresOversee the procurement of food and kitchen equipment, ensuring responsible stewardship of resourcesFood Services Leadership & Innovation:Plan and manage weekly menu for FBA staff, ensuring smooth communication of lunch selectionsProvide creative and innovative leadership for food and beverage servicesOperational Management:Supervise the daily provision and service of lunch for 60-70 FBA staff membersOversee coffee services and Sunday meal plans for various ministriesManage event food services, ensuring all catering and event-related food needs are metQuality Control & Compliance:Ensure food preparation complies with health and sanitation standardsMaintain cleanliness in all food service areas to ensure a safe and sanitary environmentStaff Management & Development:Supervise and motivate all Food Services staff, fostering a positive team cultureEvaluate staff performance, training, and attendance; manage scheduling and time-off approvalsVendor & Financial Management:Maintain vendor relationships and ensure the best pricing and quality of servicesOversee invoicing, chargebacks, and accounts payable within the Food Services departmentCatering & Event Coordination:Manage on-site catering events and coordinate with external vendors when necessaryRed Carpet Standard (H.E.A.R.T.):Embrace and embody the church's Red Carpet Standard (H.E.A.R.T.), setting an example for others and inspiring all Food Services personnel to do the sameADDITIONAL DUTIESPolicy & Procedure Development:Develop and implement food service policies and procedures, identifying areas for improvementActive Church Involvement:Become an active, tithing church member of FBAOther Duties as Assigned:Perform additional tasks as needed to support the church and food services operations

Created: 2025-01-01