Kitchen Staff

San Pedro Center•Winter Park, FL

11h•Onsite

About The Position

Kitchen Staff Members, under the direction of the Executive Chef or Cook, will be able to maintain clean kitchen standards, food handling & storage standards, present and serve food. Set up dining / buffet area while maintaining overall facility standards. Ensure a positive guest experience. The Diocese of Orlando four core values lay the foundation for the work performed by its employees: Authenticity, Respect, Courage, and Commitment. These values guide the daily work and interactions of all employees.

Requirements

High School Diploma.
Must have a SERV Safe Certificate commensurate with job within 3 months of hire.
Ability to remain positive and calm under pressure.
Excellent organizational and time management skills.
Willingness to work a flexible schedule, including evenings and weekends.
Commitment to compliance with all health and shelter obligations at all times.
Must successfully pass Diocesan background screening and Safe Environment Training.
Ability to work with diverse groups of people in an atmosphere of collaboration and service.
Demonstrated ability to work in a church-related as well as service-oriented environment.
Appreciation and respect for the Catholic Church and its teachings.
Must conduct themselves in a manner that is consistent with and supportive of the mission and purpose of the Church.
Public behavior must not violate the faith, morals or laws of the Church or the policies of the diocese.
Outstanding problem-solving skills.
Excellent communication and interpersonal skills.
Ability to apply routine mathematical concepts such as addition, multiplication, and division.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Position requires walking, sitting for extended periods of time, bending, stretching, and stooping.
Repeated use of hands, fingers, wrists, and arms.
Must be able to see up close as well as from afar.
Ability to hear and communicate both verbally and in writing, in person and via telephone and electronic communications.
Employee is required to lift up to 30 pounds.

Nice To Haves

6 months of food service experience in a fast-paced environment.

Responsibilities

Arrange and serve prepared food under the direction of the Executive Chef or Cook.
Organize supplies, stock and date newly delivered ingredients as delegated by the Executive Chef or Cook.
Ensure items are easily identifiable and are arranged on a First in-First Out (FIFO) basis.
Deliver prepared food to other conference buildings as scheduled in a safe and professional manner.
Ensure the serving area is set-up, clean, and arranged per facility standards.
Complete kitchen maintenance duties as assigned by the Executive Chef or Cook, such as mopping floors, washing dishes, cleaning kitchen equipment, cleaning coffee machines, cleaning serving areas, and properly sanitizing kitchen workstations.
Maintain a par level of plates, glasses, mugs and utensils in each food service area as assigned by the Executive Chef or Cook.
Replenish serving items as needed during events.
Follow health and safety guidelines to properly clean and sanitize kitchenware and equipment.
Manage trash and stock clean items.
Perform other duties as assigned.