Cook

Description

 Summary

The Cook is responsible for preparing food for all events held at San Pedro Spiritual Development Center. The Cook, under the direction of the Executive Chef, will be able to maintain: kitchen inventory, clean kitchen standards, food handling & storage standards, prepare and serve food.  

The Diocese of Orlando four core values lay the foundation for the work performed by its employees.

1. Authenticity: Conviction that God has called us to reflect exteriorly our inner life of faith in our daily living
2. Respect:      Affirming each person’s God-given dignity and uniqueness.
3. Courage:      Inspired by this gift of the Holy Spirit, we proclaim and live the Word of God fearlessly and devotedly.
4. Commitment: Individually and collectively, we are steadfast to the team and its purpose.

ESSENTIAL DUTIES AND RESPONSIBLIITES:  

• Under the direction of the Executive Chef, The Cook will prepare proteins, starches, cold foods, including vegetables, salads, dressings, and fruits. This includes preparing these ingredients for more complicated recipes, such as those used in wedding receptions or other high-end events. 
• As delegated by the Executive Chef, maintain proper inventory levels within the kitchen, organize, stock and date newly delivered ingredients. Ensure items are easily identifiable and are arranged on a First in-First Out (FIFO) basis.      
• As a key member of the Kitchen team, ensure that prepared food and inventory meets the Executive Chef’s requirements and production schedules. 
• When needed, deliver prepared food to other conference buildings as scheduled in a safe and professional manner. 
• Complete kitchen maintenance duties as assigned by the Executive Chef.
• Other duties as assigned.

Requirements

 QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

· High School Diploma, with a preferred 6 months to 1 year of food service experience in a fast-paced environment to service up to 230 guests. 

· Must have a SERV Safe Certificate commiserate with position within 3 months of hire. 

· In collaboration with the Executive Chef, must have the ability to troubleshoot and determine professional solutions as they arise. 

· Must have the ability to remain positive and calm under pressure, excellent organizational and time management skills are required. 

· Must be committed to compliance with all health and safety obligations at all times. 

· Must successfully pass Diocesan background screening and Safe Environment Training. 

CATHOLIC FAITH

Requires an appreciation and respect for the Catholic Church and its teachings. Church employees must conduct themselves in a manner that is consistent with and supportive of the mission and purpose of the Church. Their public behavior must not violate the faith, morals or laws of the Church or the policies of the diocese.

WORKING CONDITIONS

The working hours of this position are not limited to an 8-hour day. This person will need to be available in the evening and at weekends, as needed. Must be willing to work in conditions of stress and function well under pressure. 

LANGUAGE SKILLS

Must have outstanding problem-solving skills. Excellent communication and interpersonal skills required. 

MATHEMATICAL SKILLS

Ability to apply routine mathematical concepts such as addition, multiplication, and division. 

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. 

PHYSICAL REQUIREMENTS

Position requires walking, sitting for extended periods of time, bending, stretching, and stooping. Repeated use of hands, fingers, wrists, and arms. Must be able to see up close as well as from afar. Job incumbent must also possess the ability to hear and communicate both verbally and in writing, in person and via telephone and electronic communications.