Line Cook - Part Time

Calvary Chapel Fort Lauderdale•Fort Lauderdale, FL

About The Position

This position is responsible for all food production, serving in the Grill Kitchen and Landing to facilitate fellowship for the body of Christ through food and beverages. This position is responsible for the daily procedures of the shift and station for which they are scheduled. The specific focus is to assist in providing quality food on time, in a safe and Christ-like manner. This position is to be responsible for the food production and serving of breakfast, lunch, school lunch, dinner and special events.

Requirements

Excellent culinary skills with an appreciation for details
A strong ability to effectively manage and lead people
Safe Staff Certification
A diverse background in work history with experience in both intimate settings and high-volume production
Excellent teaching skills, ability to lead, follow, confront and submit
Strong interpersonal skills relating to staff, volunteers, pastors, church body and purveyors
A servants’ heart and a heart for the ministry
Flexibility with good time management skills
The ability to be proactive and prioritize daily needs
Creativity with food elements within a specific budget
Excellent computer/technical skills and organizational skills
The ability to work as a team

Nice To Haves

You love what you do and have fun doing it!
You can hold your own with our resident team of foodies
You have some other incredible thing you do.

Responsibilities

Produce the daily products of the scheduled station for that shift (i.e., deli, grill, and pantry)
Be responsible for preparing hot and cold items for the Barista and Landing areas on a daily basis
Create, prepare/produce/bake all pastries, breads, rolls and desserts for restaurants and banquets.
Maintain adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same.
Ensure spoilage/waste are kept to a minimum by ordering and utilizing proper quantities and rotating products. Develop new products for a la carte and catering menus on a rotating basis.
Use tools such as hand mixers, electric mixers and cooking machinery to blend together ingredients to create high-quality baked goods.
Cook prepared dough in ovens or on grills as needed, using molds, pans or sheets, depending on the proper baking technique for the item.
Perform routine checks on raw materials to ensure they adhere to high-quality standards and are not expired or damaged.
Inspect baked goods to ensure they are of the highest quality, and remove any damaged items before they reach the display case.
Complete set-up, production and clean-up lists on a daily basis
Account for the daily clean-up of the workstation
Stock all items needed for each shift
Assist as needed or directed by Executive Chef or Sous Chefs in other area
Maintain a clean and safe environment
Abide by the health standards set by the State of Florida
Complete the Safe Staff Class and maintain the certification level