Soup’s On Food Service & Programs Manager

Indyhunger; Indianapolis (IN); On-site; USD 21,000 - 28,000; Part time

Job summary

Soup’s On at Roberts Park UMC is seeking a part-time Food Service & Programs Manager to oversee the Sunday meal for about 150 guests and the Wednesday takeout meal for around 35 guests. The Manager coordinates with churches, volunteers, and partners to ensure meals are planned, prepared, served, and cleaned up in a food-safe manner.

Responsibilities include menu planning, food procurement from Second Helpings and other vendors, supervising volunteers, and maintaining pantry storage.

Qualifications

• Must hold or obtain Food Safety Training Certification within 30 days of employment.
• Culinary arts background and experience serving large groups.
• Ability to lead and coordinate volunteers.
• Valid driver’s license and reliable transportation.
• Ability to lift 40–50 pounds and move supplies as needed.

Responsibilities

• Plan Sunday meal with churches/organizations or oversee group-prepared meals.
• Plan and cook Wednesday meal; oversee distribution and sanitation.
• Procure food and supplies from Second Helpings and other sources; track receipts.
• Manage pantry, storage, and non-food items; ensure labeling and dating.
• Coordinate and supervise volunteers for Sundays and Wednesdays.
• Participate as a member of Soup’s On Task Force and support special projects.

Skills

Food ministry

Urban ministry operations

Organizational skills

Food safety training

Culinary/large group service

Volunteer leadership

Driving record

Lifting 40-50 lbs

Job description

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 at 6pm. On 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.

Essential Qualifications

• 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 ServSafe.
• 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

Job Responsibilities

1. Plan Sunday meal
   1. For Sunday meal, work with the designated churches/organizations on the meal being provided for ~150 guests. If a group is not providing the food, the Manager plans, obtains, and cooks the meal. Oversee meal service including coordination of volunteers, interactions with guests, and clean-up. 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. For any to-go meals, ensure guests are advised to eat immediately or within 2 hours. Ensure all clean-up is completed in a clean and sanitized condition, including the two downstairs restrooms.

• Plan Wednesday meal
  1. 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
  1. Perform pickups from Second Helpings and other sources including GFS, Sam’s, Costco, Cash & Carry, etc., using personal vehicle with mileage reimbursed.
  2. 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
  1. 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.
  2. Manage obtaining and distribution of bus passes, hygiene and non-food items.
• Coordinate and oversee Soup’s On volunteers
  1. Hosts and ticket distributors
  2. Cooks
  3. Pantry volunteers
  4. Sunday morning volunteers
  5. Wednesday meal volunteers
  6. Clean up on Sundays and Wednesdays
• Active member of Soup’s On Task Force, providing updates, completing requests and implementing decisions of Task Force. Partner with Chair of Soup’s On Task Force for special projects.

Other Duties

Perform other food service-, program-, and ministry-related duties as assigned by the Executive Director or Senior Pastor, including duties arising from Soup’s On Task Force priorities, consistent with the scope and scheduled hours of the position.

Work Hours, Compensation, and Benefits

• This is a part-time, non-exempt position averaging approximately 20 hours per week, including regular Sunday and Wednesday responsibilities. Actual hours may vary depending on meal schedules, volunteer participation, and program needs.
• Manager will clock in and clock out using the designated timekeeping system located in the church office and will accurately record all hours worked, including food and supply pickups, menu planning, communications with volunteer groups, meal preparation, distribution, clean-up, Task Force work, and other related work. All work performed on behalf of Soup’s On must be recorded as time worked.
• Compensation will be determined based on experience and qualifications.
• RPUMC does not currently provide health care, pension, or other employee benefits for this position.
• RPUMC will provide mileage reimbursement for approved personal vehicle usage when picking up food or supplies for Soup’s On.
• Accrued vacation time for part-time employees will be pro-rated. For example, for a 20 hour week schedule, in years 0-4, the part-time employee would accrue 1.5 hours vacation every 2-week pay period.