Culinary Director St. John's Episcopal Church - Lively Cafe Tallahassee, FL Job Details Full-time $55,000 - $70,000 a year 2 hours ago Benefits Disability insurance Health insurance Paid time off Life insurance Retirement plan Qualifications Kitchen health and safety standards Customer communication Staff supervision Teamwork Operations management Food service health code compliance Team supervision Volunteer management Safety regulations Kitchen cost control Inventory tracking for food cost management Materials management in food and beverage Managing kitchen staff Restaurant cost management Staffing management Food preparation equipment operation Time management Hospitality management Full Job Description Lively Café Culinary Director St. John's Episcopal Church, Tallahassee, Florida

POSITION SUMMARY

The Culinary Director provides leadership and oversight for all culinary and operational functions of The Lively Café, a ministry of St. John's Episcopal Church serving parishioners and the greater Tallahassee community. The Culinary Director is responsible for the successful day-to-day operation of the Café, including menu planning, food preparation and production, purchasing and inventory, food and labor cost management, kitchen operations, food safety and sanitation, staff and volunteer leadership, catering and special events, and maintaining a consistently welcoming experience for Café customers. The Culinary Director balances excellent food and hospitality with responsible financial stewardship and supports the mission of St. John's by ensuring that the Café remains a welcoming, sustainable, and well-managed ministry and community gathering place.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Café Operations & Culinary Leadership Direct the overall operation of The Lively Café and kitchen. Plan, develop, and maintain rotating Café menus, weekly specials, soups, sandwiches, salads, desserts, and take-home meal offerings. Prepare food and actively participate in daily kitchen production as necessary. Establish production schedules and determine appropriate quantities based on anticipated customer demand and historical sales. Maintain consistent standards for food quality, taste, presentation, portion size, and customer experience. Ensure the Café is fully prepared for service Tuesday through Friday. Evaluate menu offerings periodically and introduce new items when appropriate while maintaining popular Café favorites. Coordinate online ordering, takeout production, and in-person Café service. Maintain an organized, efficient, clean, and professional kitchen and Café operation. Purchasing, Inventory & Cost Control Manage food, beverage, paper goods, kitchen supplies, and other Café purchasing. Maintain appropriate inventory levels while minimizing waste and unnecessary purchases. Develop and maintain relationships with food and supply vendors. Review vendor pricing and identify opportunities for cost savings without compromising quality. Monitor food costs and portion costs and recommend menu pricing when necessary. Track food waste and implement procedures to reduce waste. Work within the annual Café operating budget. Review Café financial performance with the Director of Finance & Administration and address significant budget variances. Provide information needed for annual budget preparation and financial planning. Staff & Volunteer Leadership Provide day-to-day supervision and direction to Café employees. Coordinate work schedules to ensure appropriate staffing for food preparation, service, cleanup, catering, and special events. Recruit, train, schedule, and supervise Café volunteers. Provide volunteers with clear instructions, appropriate training, and a welcoming environment in which to serve. Establish clear kitchen procedures and expectations for employees and volunteers. Foster a collaborative, respectful, dependable, and service-oriented work environment. Communicate staffing, performance, scheduling, or personnel concerns to the Director of Finance & Administration. Food Safety, Sanitation & Compliance Ensure compliance with all applicable food-service regulations and health department requirements. Maintain required food-safety certifications and ensure appropriate certifications and training for staff and volunteers. Establish and enforce procedures for safe food handling, storage, preparation, cooling, reheating, and service. Monitor refrigeration and freezer temperatures and food-storage practices. Ensure the kitchen, equipment, food-storage areas, Café service areas, and related spaces are maintained in a clean and sanitary condition. Coordinate routine and deep cleaning of kitchen facilities and equipment. Promptly communicate equipment, maintenance, pest-control, safety, or facility concerns to the appropriate church staff. Catering, Parish Events & Special Programs Coordinate Café catering and food-service requests approved by St. John's. Plan menus, quantities, staffing, purchasing, preparation, and service for catered events. Support parish-wide events, receptions, special meals, and other church functions requiring food service as assigned. Coordinate with church staff regarding event schedules, facility use, setup, food requirements, and special needs. Determine the Café's capacity to accept outside or internal catering requests while maintaining normal Café operations. Customer Service & Hospitality Maintain a welcoming and hospitable environment consistent with the mission and values of St. John's Episcopal Church. Build positive relationships with Café customers, parishioners, volunteers, staff, and members of the downtown community. Respond appropriately to customer questions, concerns, and feedback. Maintain high standards for customer service and professionalism among staff and volunteers. Recognize that the Café serves both as a public restaurant and as an outreach and hospitality ministry of St. John's. Administration & Planning Maintain appropriate Café operational records, including purchasing, inventory, schedules, food-safety documentation, and other required records. Coordinate with the Director of Finance & Administration regarding invoices, vendors, budget matters, equipment purchases, staffing, and operational needs. Work with appropriate staff to ensure menus, online ordering information, pricing, and Café communications remain accurate and current. Participate in planning for the long-term sustainability and growth of The Lively Café. Recommend equipment purchases, repairs, menu changes, operational improvements, and other investments when appropriate. Attend staff or planning meetings as requested. Perform other duties reasonably related to the operation of The Lively Café and the food-service needs of St. John's.

QUALIFICATIONS

Demonstrated experience in culinary operations, restaurant management, catering, institutional food service, or a related field. Strong cooking and food-production skills. Experience planning menus and managing food purchasing and inventory. Knowledge of food cost, portion control, waste reduction, and basic food-service financial management. Experience supervising employees and/or volunteers. Knowledge of food safety, sanitation, and commercial kitchen practices. Strong organizational and time-management skills. Ability to manage multiple priorities and work effectively in a fast-paced environment. Strong interpersonal and communication skills. Ability to work collaboratively with church staff, parishioners, volunteers, vendors, and members of the public. ServSafe Manager certification or equivalent food-safety certification required or must be obtained within an established period following hire.

PHYSICAL REQUIREMENTS

The position requires regular work in a commercial kitchen environment. The employee must be able to: Stand and walk for extended periods. Bend, reach, stoop, and perform repetitive kitchen tasks. Safely operate commercial kitchen equipment. Work around hot equipment, refrigeration, and food-preparation areas. Regularly lift and carry food, supplies, and equipment weighing up to approximately 40 pounds, with assistance for heavier items.

WORK SCHEDULE

This is a full-time position. The regular work schedule will be established based on Café operating and food-production needs. The Lively Café is open to the public Tuesday through Friday, 11:00 a.m.-1:30 p.m. The Culinary Director's work schedule will include hours before and after public service for food preparation, ordering, receiving, cleanup, planning, inventory, and administrative responsibilities. Some evening, weekend, or holiday work may occasionally be required for parish events, catering, special programs, or other food-service needs.

SUCCESS IN THIS POSITION

Consistently high-quality food and customer service. Safe, clean, organized, and efficient kitchen operations. Effective management of food costs, purchasing, inventory, and waste. Café operations that remain within approved budget expectations. Reliable staffing and a strong, engaged volunteer team. Effective planning and execution of catering and special events. Positive relationships with customers, parishioners, staff, volunteers, and vendors. Continued development of The Lively Café as both a sustainable operation and a welcoming ministry of St. John's Episcopal Church.

MISSION & WORK ENVIRONMENT

The Lively Café is more than a food-service operation. As a ministry of St. John's Episcopal Church, it provides hospitality and creates connections among parishioners, downtown employees, students, visitors, and members of the broader Tallahassee community. The Culinary Director is expected to support this mission through excellent food, responsible stewardship, gracious hospitality, and respectful leadership. Employment does not require Episcopal Church membership; however, the Culinary Director must be comfortable working within and supporting the mission and values of a church environment.

Pay:

$55,000.00 - $70,000.00 per year

Benefits:

Disability insurance Health insurance Life insurance Paid time off Retirement plan

Work Location:

In person