Sous Chef

Vincentian CARES• New Port Richey, FL, US, FL

13d

About The Position

The Sous Chef assists the Executive Chef with day-to-day operations of the Food Center. The Food Center prepares and serves three free meals a day, 365 days a year, to hungry and homeless individuals, and caters meals for clients of the Center of Hope. The role supervises Food Center personnel, cooks, and volunteers; supports menu development, purchasing, inventory, food safety compliance, and meal service; and helps maintain orderly food storage and clean kitchen and dining areas. The position requires a high school diploma or GED, some Culinary Arts training in basic food service and kitchen practices, two to three years of experience in a restaurant, catering service, or institution, and Manager ServSafe certification. A comparable amount of training, education, or experience may be substituted for the minimum education qualifications if approved by the Chief Executive Officer before hire. The role requires schedule flexibility, including evenings, nights, weekends, and holidays. The work environment may be noisy and may involve exposure to communicable disease or verbal abuse from residents or clients. Employees may be asked to work outside their established schedule or at unusual hours as needed. Physical requirements include prolonged computer sitting, standing, bending, reaching, lifting up to 40 pounds, some driving, and operating standard office and kitchen equipment. Reasonable accommodations may be made where appropriate.

Requirements

Able to speak, write, and understand English.
Possess basic computer skills.
Be sensitive to and respectful of 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.
Able to set appropriate limits, work under deadlines, and multitask.
Able to organize, prioritize, self-motivate, and deliver results.
Excellent communication and listening skills.
Strong work ethic.
Successfully pass Law Enforcement background screening; the position requires Level 2 screening through the Florida Background Screening Clearinghouse.
Valid Florida driver's license if driving an agency vehicle or personal vehicle for company business, and reliable transportation.
Participate in the Agency Performance Quality Improvement program and Accreditation/Reaccreditation process.
Mission-driven attitude, integrity, and passion; adherence to high ethical standards personally and professionally.
Openness and willingness to receive feedback and suggestions and learn new skills to improve job performance.
Evidence of deep alignment with the Vincentian CARES Mission and Values.
High school diploma or GED with some Culinary Arts training in basic food service, safety, proper use of kitchen equipment, dish room standards, handling raw products, and food storage.
Two to three years of experience in a restaurant, catering service, or institution.
Manager ServSafe certified.
Ability to multitask.
Able to handle new and diverse work problems daily; maturity, problem-solving, conflict-resolution, decision-making under pressure, objective listening, and effective interaction with volunteers, clients, contractors, visitors, and employees at all Agency levels.
Able to meet the stated physical demands, including lifting up to 40 pounds and operating standard office and kitchen equipment.

Responsibilities

Supervise Food Center personnel day to day and tutor them in food preparation and service.
Assist the Executive Chef in developing menus.
Comply with federal, state, county, and local food-service standards and regulations.
Work closely with church groups that provide clients' evening meals.
Assist the Executive Chef with purchasing goods.
Supervise cooks and volunteers in preparing and serving meals.
Help fulfill food vouchers for needy clients referred by the District Office and Vincentian CARES Conferences.
Assist the Executive Chef with food and supply inventory to keep freezers and pantries amply stocked.
Supervise rotation of perishable foods on a first-in-first-out basis.
Assist the Executive Chef in tracking and weighing food donations for reporting purposes.
Supervise kitchen staff in orderly storage of purchased and donated food and supplies.
Oversee daily cleanup of the kitchen and Dining Room.
Comply with applicable training requirements and company safety, personnel, and operational policies and procedures.
Follow the work schedule to ensure effective Agency program operations and contribute as a productive, cooperative team member.
Perform other duties as necessary to fulfill the Vincentian CARES mission.