Line Cook - Full Time

Calvary Chapel Fort Lauderdale•Fort Lauderdale, FL

About The Position

The Line Cook produces and serves food and beverages in the Grill Kitchen and Landing, helping facilitate fellowship through food. The role carries out daily procedures for the scheduled shift and station, with a focus on providing quality food on time and working safely and in a Christ-like manner. Food production includes breakfast, lunch, school lunch, dinner, and special events. This is a temporary, full-time, hourly, non-exempt position scheduled for 40 hours per week. Staff are required to attend all-staff and department meetings and serve at major campus events.

Requirements

Excellent culinary skills and attention to detail.
Ability to effectively manage and lead people.
Safe Staff Certification.
Diverse work background, including experience in intimate settings and high-volume production.
Teaching skills and the ability to lead, follow, confront, and submit.
Strong interpersonal skills when working with staff, volunteers, pastors, the church body, and purveyors.
Servant’s heart and a heart for ministry.
Flexibility and good time-management skills.
Ability to be proactive and prioritize daily needs.
Creativity with food elements within a specific budget.
Excellent computer, technical, and organizational skills.
Ability to work as part of a team.
Willingness to work evenings and/or weekends for special events or emergencies.
Ability to bend, sit, or stand for prolonged periods and lift, pull, push, and/or move up to 55 pounds.

Nice To Haves

Enjoyment of the work and a fun approach to doing it.
Ability to hold your own with the resident team of foodies.
An additional exceptional skill or talent.

Responsibilities

Produce the daily products for the scheduled station and shift, including deli, grill, and pantry items.
Prepare hot and cold items daily for the Barista and Landing areas.
Create, prepare, produce, and bake pastries, breads, rolls, and desserts for restaurants and banquets.
Maintain adequate supplies of prepared products and ensure proper storage and refrigeration.
Minimize spoilage and waste by ordering and using appropriate quantities and rotating products.
Develop new products for a la carte and catering menus on a rotating basis.
Use hand mixers, electric mixers, and cooking machinery to prepare baked goods.
Cook prepared dough in ovens or on grills, using appropriate molds, pans, or sheets.
Check raw materials routinely for quality and ensure they are not expired or damaged.
Inspect baked goods for quality and remove damaged items before they reach the display case.
Complete daily set-up, production, and clean-up lists.
Clean the workstation and stock items needed for each shift.
Assist in other areas as directed by the Executive Chef or Sous Chefs.
Maintain a clean and safe environment and follow Florida state health standards.
Complete the Safe Staff Class and maintain the certification level.
Attend all-staff and department meetings and work required major campus events, including Easter, Mother’s Day, Kids Conf, YE, Back to School Preview Day, COP, Christmas, and New Year’s Eve.