Chef Jobs

About The Position

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
• Ability to multi-task
• 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

Benefits

• Health Insurance
• Life insurance
• Dental Insurance
• Vision insurance
• Short- and Long Term Disability
• 120 hours of PTO accrued biweekly starting at day 1 of employment
• 13 Paid Holidays to include Employee’s birthday and Date of Hire
• 403(b) with employer match up to 3%