Executive Chef

St Vincent De Paul Cares•Port Charlotte, FL

3h•Onsite

About The Position

The Executive Chef directs the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365 days a year, to the hungry and homeless. This role also provides opportunities for clients to have daily showers and obtain clean clothes through Personal Hygiene Programs and caters meals for the clients of the Charlotte Cares Shelter. The mission is to transform lives through love and service.

Requirements

Able to speak, write and understand English
Possess basic computer skills
Must be sensitive to and respect cultural diversity amongst clients, staff, and volunteers and able to work with diverse racial, ethnic, and economic groups
Flexible work schedule including evenings, nights, weekends, and holidays
Ability to set appropriate limits, work under deadlines and multi-task
Ability to organize, prioritize, self-motivate, and deliver results
Excellent communication and listening skills
Possess strong work ethics
Successfully pass Law Enforcement background screening
Valid Florida driver’s license if driving an agency vehicle or a personal vehicle for company business
Must have reliable transportation
Participate in Agency Performance Quality Improvement (PQI) program and Accreditation/Reaccreditation process
Mission-driven attitude supplemented with integrity and passion
Adherence to the highest ethical standards, personally and professionally
A high level of openness and willingness to receive feedback/suggestions from superiors and others, and to learn new skills to improve job performance
Evidence of deep alignment with the St. Vincent de Paul CARES Mission and Values
This position requires a Level 2 background screening through the Florida Background Screening Clearinghouse
Associate of Arts degree, graduation from a Culinary Arts Program, or a minimum of 5-years management in the catering or food service fields

Nice To Haves

Ability to multi-task and work with variety of personalities at the same time
Ability to create menus with minimal product

Responsibilities

Supervise Food Center personnel and tutor them in various aspects of food preparation and service
Prepare work schedules and submit timecards to the Chief Financial Officer
Evaluate individual employee performance annually, noting pluses and minuses and approaches for improvement
Schedule, direct and supervise volunteers
Develop menus and organize special occasion dinners on Thanksgiving, Christmas, and Easter
Supervise filling food basket vouchers prepared by the District Office and/or SVDP Conferences
Inventory food and supplies and prepare purchase orders to assure that the freezers and pantries are amply stocked
See to the rotation of perishable foods on a "first-in-first-out" basis
Check equipment to assure it is operating properly and arrange for any necessary repairs
Comply with all standards and regulations regarding food service established by federal, state, county, and local agencies
Monitor clients' behavior and their adherence to the Center's "Ten Commandments of Service"
Work closely with the various church groups that provide clients' evening meals
Prepare and monitor the Food Center's annual budget
Supervise the tracking and weighing of all food donations and provide a weekly report to the District Office
Organize regular maintenance/clean-up days to include all equipment, walls, floors, storage rooms, bathrooms and assign personnel to remove trash and clean up outside areas around the Food Center
Attend mandatory staff meetings of the Chief Executive Officer
Purchase of all food, food supplies and equipment
Comply with all applicable training requirements
Comply with all company safety, personnel and operational policies and procedures
Comply with work schedule to ensure effective operations of Agency programs
Contributes positively as a member of a productive and cooperative team
Performs other duties as necessary to fulfill the St. Vincent de Paul CARES Mission