Hospitality Coordinator

1. *Plan for and provide hospitality after weekend Masses.
2. *Organize and train volunteers in providing hospitality after specified weekend liturgies. This includes confirming that volunteers are scheduled and that at least one lead volunteer knows how to plan and present hospitality (make coffee, set up and decorate table, etc. Be present if necessary to ensure the above. Plan for cookies, donuts, and any other hospitality food ordering and preparation.
3. *Coordinate the ordering of food products and the purchasing of food and cleaning supplies for use in the St. Joseph Hall kitchen. Work with supervisor and/or bookkeeper as needed in approving all invoices related to the purchase of items for these purposes. This may require ordering supplies in conjunction with school kitchen for cost and convenience of delivery.
4. *Plan menus, obtain needed food and supplies, and prepare and serve commission night dinners. (Once per month, approximately 75 people served.)
5. *Perform the same services for Discipleship & Mission dinners. (One night per month, approximately 125 people served.) Alternatively, coordinate these dinners with an approved caterer.
6. *Plan and coordinate Lenten soup suppers.
7. *Plan and otherwise facilitate special parish dinners or hospitality or food for special parish events. Examples are the annual turkey dinner and parish events or holidays at which hospitality is offered.
8. *Exercise oversight of the use and cleanliness of the St. Joseph Hall (Bethany) kitchen. Monitor supplies and orderliness of equipment and material. Maintain a safe, hygienic, clean environment per food standards and requirements. Monitor food storage and dispose of outdated food. Perform light cleaning and inform maintenance of larger cleaning needs.
9. *Oversee the use of the kitchen by parish groups or for large parish events, such as the fall festival. Monitor cleanliness, use of refrigerator and freezer space, etc.
10. *Monitor storage spaces related to the Bethany Kitchen for efficient use of space and adequacy of supplies for parish use.
11. *Exercise oversight of the use and cleanliness of the staff lounge. Monitor cleaning supplies in staff lounge to facilitate staff self-cleaning. Monitor supply of disposable cups, eating utensils, napkins, etc.
12. *Plan for and coordinate decoration of St. Joseph Hall or other space for events planned by this position.
13. *Monitor cleanliness of St. Joseph Hall table linens; arrange for cleaning as needed. Do laundry of towels, wash rags, decorative cloths, etc. using provided washer and dryer.
14. *Provide basic food safety training for parish volunteers who will be using kitchen or serving food at parish events.
15. Coordinate food and other logistical planning for staff events such as all staff meetings and retreat days, which can be onsite or offsite.
16. *Maintain familiarity with the Minnesota Department of Health Guidance Document, “Exemptions for Faith-Based Organizations.” This document will be provided by St. John the Baptist, but can also be found here: http://www.health.state.mn.us/foodsafety/away/groupsfaithex.pdf.

1. High school graduate.
2. Experience and interest in this type of work.
3. Demonstrated ability to prepare and present food that is properly cooked, nutritious and appealing.
4. Must be a Minnesota Certified Food Manager (CFM), or be able to obtain this credential within 60 days of hire. Information can be found here: http://www.health.state.mn.us/divs/eh/food/fmc_training/index.cfm
5. Must be able to satisfactorily pass background check, attend Virtus training, and sign a code of conduct.

To apply please submit resume or employment application (found here: https://stjohnnb.com/contact/job-opportunities/) to Teri Shea, sheat@stjohnnyb.org. Fax: 651-633-7404.