Line Cook

St Vincent De Paul Cares•St. Petersburg, FL

19d

About The Position

The Line Cook provides back up and support to the Executive Chef and Sous Chef in preparing and serving two to three meals a day, 365-days a year, to the hungry and homeless and including meals for clients of the Center of Hope.

Requirements

Able to speak, write, and understand English
ServSafe Certification or equivalent
Possess basic computer skills
Must be sensitive to and respect cultural diversity among 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. For more information on screening requirements, process, and disqualifying offenses, please visit the official Clearinghouse Education and Awareness website.
This position requires a high school diploma or GED
Some Culinary Arts training in basic food service, safety, use of kitchen equipment, dish room standards, proper handling of raw products, cooking to proper temperatures, and storage
Must also have one to two years of experience in restaurant or catering services
Lift at least 50-lbs
Standing, lifting, bending, reaching, cleaning, sweeping, mopping for duration of shift

Responsibilities

Prepare and serve meals
Assist in the inventory of food and supplies to assure that the freezers and pantries are amply stocked
Assist in unloading food and supplies from trucks
Help properly store purchased and donated foods in freezers and pantries
Clean kitchen equipment, tables, floors, and appliances as you go
Assist in the rotation of perishable foods in a "first-in-first-out" basis
Assist the Executive Chef and Sous Chef in complying with all food service standards and regulations established by federal, state, county or local agencies
Perform other jobs or tasks that may be assigned by the Executive Chef or Sous Chef
Complies with all applicable training requirements
Complies with all company safety, personnel and operational policies and procedures
Complies 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
Help unload food and supplies from the vehicle for transfer to freezers and pantries
Assist in calculation of donated items