Meal Service Coordinator Job Description

The Meal Service Coordinator is a part-time position that performs a host of duties, which focus on serving the retreatants who attend Jesus House Renewal Center while contributing to the overall Jesus House mission.  This includes functions necessary to provide a serene, safe and updated environment for spiritual growth for all guests. Coordination of the kitchen and meal planning are the top priority. The Meal Service Coordinator will use his/her people skills to interface directly with the retreatants who attend retreats, the kitchen staff, and volunteers who provide meal service.


  • Create a welcoming environment for guests and maintain standards for a high level of customer service.

  • Manage menu planning.  Work with kitchen staff and retreat leaders to provide healthy meals for the specific number of guests. Meet the needs of any special dietary requests for guests. Type all menus with staff and volunteer instructions.

  • Order ingredients from vendor as needed for meals.  

  • Grocery shopping for smaller items as needed.  

  • Receiving and storing all kitchen deliveries and food supplies.

  • Order meals from caterer based on participants.

  • Assist with kitchen staff and volunteers to ensure quality meal service to all retreatants. Work with volunteer coordinator to ensure meal service volunteers are scheduled and trained according to the established procedures.

  • Oversee kitchen functions and equipment including cleaning, organizing, and storing of food and supplies.

  • Maintain organization of kitchen, supplies, and ingredients.

  • Promote procedures and policies for health and food safety in adherence to state and local regulations.

  • Work closely with the Office Manager and Board of Directors to communicate issues and needs.

  • Encourage and maintain a community atmosphere where the rights and responsibilities of staff, residents, and guests are held in high regard.  Maintain a positive and constructive attitude while solving problems.

Experience and Qualifications

  • Proven ability to get along well with various types of people and work well under pressure.

  • Strong planning and organizational skills and the ability to multitask.

  • Strong interpersonal and customer service skills.

  • Attention to detail and problem solving skills.

  • Knowledge of purchasing, supplies, and working with contractors.

  • Food service experience preferred.

  • Proficiency with the Microsoft Office suite (Microsoft Word, Excel) preferred.

Supervisory Responsibility

  • This position oversees various contractors, cooking staff, and volunteers.

Physical Demands

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
    • While performing the duties of this job, the kitchen staff will be required to carry and lift chairs, tables, and boxes of supplies up to 50 pounds.

    • Regular bending, lifting, stretching and reaching both below the waist and above the head.


A part-time position who must be available to work 10 hours to 20  per week with some traditional business hours and some non-traditional evening and weekend hours.  The hours are flexible and may shift depending on the facility use and schedule.