Soup’s Food Service & Programs Manager

Soup’s On Food Service & Programs Manager Job Description (Part-Time) Summary of Position

Soup's On at Roberts Park UMC feeds a nutritious sit-down meal to ~150 food insecure guests every Sunday at noon and a takeout meal to ~35 guests every Wednesday  many Sundays, fresh meals are prepared and served by volunteers from various churches and organizations from around the Indianapolis area. The Soup’s On Food Service & Programs Manager (the “Manager”) handles all aspects of the Sunday meal when there is not an outside group assigned to prepare the meal.

Manager also oversees the Sunday meal when an outside group brings the food and volunteers. For the Wednesday evening food distribution, the Manager plans the menus, obtains the food from sources including Second Helpings, GFS, Sam’s, and others, and prepares the meal. The Manager reports to the Executive Director, works collaboratively with church staff and ministry leaders, and serves as a member of the Soup’s On Task Force.

• Passion for food ministry
• Understanding of urban ministry operations
• Well-developed organizational and time management skills
• Hold or obtain within 30 days of employment and maintain a Food Safety Training Certification through an accredited program, such as Serv Safe.
• A culinary arts background and experience in serving large groups
• Ability to lead and coordinate volunteers
• Good driving record
• Ability to lift 40-50 pounds

• Plan Wednesday meal
• For Wednesday meal, plan, obtain and cook the meal. Oversee meal distribution. Ensure applicable food safety procedures are followed, including safe food handling, storage, temperature control, sanitation, and prevention of cross-contamination, with meals heated to 165 degrees and guests advised to eat immediately or within 2 hours. Ensure all clean-up is completed in a clean and sanitized condition.
• Oversee food and supplies procurement
• Perform pickups from Second Helpings and other sources including GFS, Sam’s, Costco, Cash & Carry, etc., using personal vehicle with mileage reimbursed.
• Use donated food whenever possible, purchasing additional items as needed. Make purchases within the approved Soup’s On budget and church purchasing procedures and submit receipts and other required documentation promptly.
• Manage food storage and non-food supplies in the pantry storage room
• Using the master schedule as a guide, ensure Second Helpings donated food is used within six months of pick-up date, allowing for Sundays where a volunteer group brings and prepares their own food. Ensure opened cases of food are used prior to expiration date on the packaging. Maintain clean, organized, and food-safe pantry, refrigerator, and freezer storage areas, including appropriate labeling, dating, rotation, and disposal of expired or unsafe food.
• Manage obtaining and distribution of bus passes, hygiene and non-food items.
• Coordinate and oversee Soup’s On volunteers
• Hosts and ticket distributors
• Cooks
• Pantry volunteers
• Sunday morning volunteers
• Wednesday meal volunteers
• Clean up on…