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Lead Line Cook

1 month ago

Naples, United States St. Matthews House Inc Full time
Job DescriptionJob DescriptionDescription:

OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we are growing to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported.


GENERAL SUMMARY

Under the direction of our Executive Chef and Sous Chefs, and as a member of our culinary team, this position has responsibilities preparing, cooking, and presenting food for our restaurant operations, and serves as point person for direct food preparation for our restaurant operations. This role may also take on additional duties in our catering operation. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. This is a great opportunity for a talented candidate to take the next step in their career, gain invaluable experience as a teacher and mentor, and be a part of an amazing organization.


ESSENTIAL TASKS

  • Lead by example and with an attitude of JOY.
  • Setting up and stocking stations with all necessary supplies
  • Preparing food for service (e.g. chopping vegetables, butchering meat, or sauces)
  • Cooking menu items in cooperation with the rest of the kitchen staff
  • Be familiar with the food being served as far as type of food, name, and ingredients.
  • Maintain proper food handling processes, maintaining safety and food integrity at all times
  • Meet the needs of our clients and their guests to the best of ability.
  • Be able to share who St. Matthew’s House is and what we do, if asked.
  • Strives to offer superb customer service.
  • Assists with the cleaning, sanitation, and organization of the job equipment, maintaining cleanliness and neatness in the doing the job.
  • Performs additional responsibilities as requested by the Head Chef, Director of Hospitality, or Culinary Program Manager at any time.
  • Strive to live out our 4 Core Value each day – Helpful, Healing, Excellence, God-Honoring. Do this with humility, trust, integrity, and strength.
Requirements:

Education: High school diploma or equivalent.

Experience: 2 years practical kitchen experience. Experience with kitchen-based teaching helpful.

Confidentiality: Works with confidential information

Mental/Visual Demand: Flow of work requires normal mental and visual capabilities, and well as

ability to communicate fluently and efficiently in a standard kitchen environment.

Physical Demand: The employee is required to handle, feel and/or reach with hands and arms, squatting, bending, and constantly moving on a regular basis. The employee must frequently lift and/or move up to 30 pounds.

Working Conditions: Working in different weather conditions outside is to be expected. Must be willing to occasionally work non-standard work schedule including nights, weekends, holidays and other unusual hours due to business needs.