Sous Chef

St Vincent De Paul Cares•Tampa, FL

52d•Onsite

About The Position

SUMMARY: The Sous Chef assists the Executive Chef in the management of 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, and caters meals for the clients of the Center of Hope.

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. For more information on screening requirements, process, and disqualifying offenses, please visit the official Clearinghouse Education and Awareness website.
Ability to multi-task
This position requires a high school diploma or GED with some Culinary Arts training in basic food service, safety, proper use of kitchen equipment, dish room standards, proper handling of raw products, and food storage
2 to 3-years’ experience in a restaurant, catering service, or institution
Manager ServSafe certified

Responsibilities

Day-to-day supervision of the Food Center personnel and tutor them in various aspects of food preparation and service
Assist the Executive Chef in developing menus
Comply with all standards and regulations regarding food service established by federal, state, county and local agencies
Work closely with the various church groups that provide clients' evening meals
Assist the Executive Chef with purchasing of goods
Supervise cooks and volunteers in the preparation and serving of meals
Help fulfill food vouchers for needy clients referred by the District Office and St. Vincent de Paul CARES Conferences
Assist the Executive Chef in the inventory of food and supplies to assure that the freezers and pantries are amply stocked
Assist the Executive Chef in complying with all standards and regulations regarding food service established by federal, state, county and local agencies
Supervise the rotation of perishable foods on a "first-in-first-out" basis
Assist the Executive Chef in tracking and weighing all food donations for reporting purposes
Supervise the kitchen staff in the orderly storage of all purchased and donated food and supplies
Oversee the daily cleanup of the kitchen and the Dining Room
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