Member Portal

TMBC Opportunity

22 May Posted by in Announcements | Comments

TMBC Food Executive



Detroit, Michigan (Job Location –
Detroit Westside)

Job Title:

Chef/Food Executive

Job Description:

The Tabernacle Missionary Baptist Church (TMBC) Food Executive will both manage
the cooks and diverse aspects of the event center operations. This includes
coordinating the food production for all internal ministries, external events
and conferences serviced by the TMBC Events Center. The church operates 7 days
per week. Hours will be dependent on scheduled activities.

candidates should possess excellent skills and competencies in Customer Service, Leadership, Management of
, Organization, Conflict Resolution and should be Detail Oriented.

Responsibilities Include but is not
limited to:

Culinary Leadership:

  • Cook
    for events and/or directly supervise the cooking of items that require skillful
  • Schedule
    and coordinate the work of chefs, cooks and other kitchen employees.
  • Ensure
    food preparation is economical, technically correct and within budgeted labor
    cost goals.
  • Approve
    the requisition of products and other necessary food supplies.
  • Develop
    standard recipes and techniques for food preparation and presentation..
  • Develop
    policies and procedures to enhance and measure quality; evaluate food products
    for compliance.
  • Provide
    training and professional development opportunities for all kitchen employees.
  • Prepare
    necessary data for applicable parts of the budget and forecast annual food,
    labor and other costs.

Compliance and Safety Management:

  • Ensure
    that high standards of sanitation, cleanliness and safety are maintained
    throughout all kitchen areas.
  • Establishes
    controls to minimize food and supply waste and theft.
  • Maintain
    knowledge of current City of Detroit food service requirements and ensure the
    commercial kitchen passes annual inspections.
  • Train
    all food preparation employees on standard safety, sanitation and accident
    prevention principles.


  • Associate
    degree in Food Service Management or Culinary Arts, Preferred. *In lieu of
    education, a combination of education and culinary work experience will be
  • Three
    (3) years of management experience.
  • Serve
    Safe Certified (must be certified as of the date of hire)
  • One
    (1) year working knowledge of FDA code /standards.

Job Type:

  • Part-Time

Qualified applicants should email resumes to