"More Than a Meal - A Ministry of Hope and Hospitality"

SUMMARY OF POSITION:

Mission Catering is a pathway to purpose, healing, and community. As Director of Mission Catering & Food Services, you lead all food service operations at Springs Rescue Mission — both Mission Catering, our external catering enterprise, and the SRM Kitchen, which prepares meals for guests in our care. In this unified role, every meal you oversee, whether served to a donor, a client, or a neighbor in crisis, becomes a chance to offer dignity, excellence, and opportunity.

You will oversee staff, manage budgets, train team members and vocational workers, and ensure health and safety compliance across our kitchen and catering service areas, including contract food services. You are also directly responsible for food procurement and meal preparation oversight, and you will partner with other departments to grow vocational training opportunities for program participants pursuing a career in food service. Working alongside the Chief Financial Officer, you will also carry financial oversight of Catering Services and its related revenue.

This is a hands-on leadership role. Your work here is about more than operations — it's about guest transformation, business excellence, and building a team defined by both professional rigor and genuine care.

DUTIES & RESPONSIBILITIES:

Organizational Leadership

• Provide unified leadership over Mission Catering and the SRM Kitchen.
• Develop a 1–3-year growth and integration plan in collaboration with the CEO and CFO.
• Ensure operational alignment, shared systems, and common standards across both teams.
• Serve as a visible, mission-minded leader across the organization.
• Work as part of a collaborative team of directors, giving and receiving regular feedback and encouragement.

Catering & Kitchen Operations

• Effectively oversee daily operations of Mission Catering and the SRM Kitchen.
• Ensure shelter guests receive timely, high-quality, nutritious meals.
• Ensure catering clients receive excellent food, professional service, and consistent event delivery.
• Manage ordering, inventory, vendor relationships, kitchen equipment, and compliance with food safety standards.

Vocational Training & Program Integration

• Design and lead effective guest training programs across both internal kitchen and external catering operations.
• Partner with SRM’s shelter, recovery, and case management teams to identify trainees.
• Build a skills progression model from entry-level to leadership in culinary, hospitality, and logistics roles.
• Ensure all training efforts are consistent, dignifying, and values-driven.

Team & Culture Building

• Hire, coach, and lead staff and trainees in both food service areas.
• Build a culture of hospitality, mutual respect, excellence, and redemptive opportunity.
• Implement systems for scheduling, shift management, communication, and performance support.
• Work collaboratively with other managers and staff across the organization.

Client Engagement & Community Presence

• Represent Mission Catering in client meetings, tastings, and events.
• Work with Advancement and Communications to build the Mission Catering brand and increase event bookings.
• Ensure high-quality experience for catering clients and build repeat relationships.

Financial Oversight & Performance

• Build and manage the combined food services budget in collaboration with the CFO.
• Monitor KPIs: meals served, cost per meal, catering revenue, COGS, labor cost, profit/loss, and cost per trainee.
• Implement sound financial controls, pricing strategies, and sustainable cost management practices.

Attend all required meetings and is responsive to emails and other communication methods.

Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing.

EDUCATION/EXPERIENCE:

• 7+ years of leadership in catering, hospitality, or food-service operations
• Experience managing teams, budgets, and complex logistics
• Strong understanding of food safety, kitchen operations, and customer service
• Passion for vocational training and working with vulnerable populations
• High standards for excellence, execution, and care
• ServSafe Certification (or ability to obtain)
• Experience in nonprofit or social enterprise settings highly desired
• Culinary or hospitality certification a plus
• Bilingual (English/Spanish) highly desired

SKILLS AND QUALIFICATIONS:

• Visible vigorous drive and enthusiasm highly desired.
• Strong organizational and effective communication skills. Commitment to providing excellent customer service to all.
• Ability to thrive in a flexible, fast paced and growth-oriented environment while maintaining a positive, solution-oriented approach.
• Must have illustratable working knowledge of community resources.
• Exhibit the core competencies, habits, critical thinking, attitudes, behavior, and drive to help make our company and its departments as a center of excellence and model 
• Commitment to properly and accurately collecting and reporting on data required for grants and other funding sources. Properly collects and reports data.
• Cooperative, friendly, and helpful attitude with customers and co-workers. Ability to work closely with other employees to ensure a positive, constructive environment within the program or department, and throughout the agency.
• Financial acumen
• Computer literacy, including proficiency in HMIS, Microsoft Office, Excel & Outlook.

In this role, you may be required to drive on behalf of our company utilizing our company’s vehicle and/or your personal vehicle. In accordance with that, a valid driver’s license, current proof of insurance and/or clean driving record for a minimum of 3 years is required. To ensure the safety of our employees and compliance with state and federal law, our company utilizes ongoing Motor Vehicle Record (MVR) monitoring where MVR reports may be run randomly to ensure you have a valid driver’s license and clean driving record if utilized as driver.

WORKING CONDITIONS/PHYSICAL FACTORS:

Occasionally = 1%-33%; frequently = 34%-66%; continuously = 67%-100%. 

Work is routinely performed in a typical office environment and/or industrial kitchen environment, with some activities occurring outside or outside of this type of environment.  

Occasionally: Must work outside of regular business hours, be able to lift 50+ pounds 

Continuously: Bending, Carrying, Hand-Eye Coordination, Standing, Reaching, Talking, Listening, Requires good mental condition to withstand consistently medium to high levels of stress 

EQUIPMENT/TOOLS USED:

• Dishwasher    
• Ice Machine
• Industrial Slicer  
• Industrial Mixers
• Ovens    
• Steamers
• Grill    
• Fire Suppression system
• Fryer    
• Computer
• Phone
• Fax
• Copier
• Applicable software/systems

Salary and Benefits include the following:   Annual salary of $80,000-$90,000/DOE 

• Medical coverage with Spring’s Rescue Mission covering 78% of the employee premium on base medical plan. 
• Voluntary dental and vision coverage 
• Employer-paid life insurance   
• 403(b) retirement plan with Spring’s Rescue Mission matching contributions up to 5% after one year of employment, with 100% vesting beginning on your date of hire  
• Voluntary Group Accident Plan   
• Eight (8) paid holidays
• Paid Time Off (PTO) – beginning at 21 days annually, accrued each pay period  
• Initial PTO is accrued at a rate of 0.080700 per hour worked, per pay period, with a max balance of 168 hours per year with 50% of max balance able to roll over at the end of the year (84 hours), with 16 hours “pre-loaded” during the first two months (8 hours per month) of employment during the first year of employment.  
• Employer paid Long-Term disability
• Tuition Assistance - Staff members may be reimbursed for up to $3,000 in a calendar year with a lifetime maximum of $12,000.
• Pay on demand