Director, Mission Catering & Food Services

Description

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.

• Provide unified leadership over Mission Catering and the SRM Kitchen
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• 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.

• 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.

• 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.

• 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.

• 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.

• 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…