Lead Line Cook

Description

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:

The Lead Line Cook is responsible for accurately and efficiently preparing meats, fish, vegetables, soups, and other hot and cold foods for the Fort Myers Women’s Shelter. This role maintains high standards of quality, cleanliness, and service, ensuring that all meals are prepared to the highest standard. The Lead Line Cook will support the Program Chef in executing mission meals, catering functions, and fulfilling all culinary needs of St. Matthew’s House. This position includes leading the kitchen in the Program Chef's absence and performing other duties as needed to ensure smooth culinary operations.

KEY RESPONSABILITIES:

• Prepare meats, fish, vegetables, soups, and other dishes accurately and efficiently for the Fort Myers Women’s Shelter.
• Maintain high standards of quality, cleanliness, and service in all food preparation.
• Assist the Program Chef in executing meal services, including mission meals and large catering functions.
• Ensure all culinary needs of St. Matthew’s House are met, including special events and daily operations.
• Lead the kitchen team in the absence of the Program Chef, ensuring all culinary tasks are executed effectively.
• Perform final preparations and oversee the execution of all culinary necessities.
• Adhere to food safety and sanitation standards to maintain a clean and organized kitchen.

ESSENTIAL LEADERSHIP FUNCTIONS

• Setting up and stocking stations with all necessary supplies
• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing 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.
• Meet the needs of our clients, staff, and their guests to the best of our ability.
• Be able to share who St. Matthew’s House is and what we do, if asked.
• Assists with the cleaning, sanitation, and organization of the job equipment, maintaining cleanliness and neatness in doing the job.
• Performs additional responsibilities as requested by the Executive Chef / Program Chef Manager / Program Chef 
• Assist the Program Chef by chopping vegetables, washing food items, and ensuring equipment and appliances are clean and ready for use.
• Help wash dishes and always maintain a clean and hygienic work environment.
• Prepare salads, salad dressings, and sauces according to recipes.
• Ensure food is properly stored when not in use.
• Work with the Chef to prepare ingredients ahead of schedule.

Requirements

Education: High school diploma or equivalent

Experience: 4-years of kitchen experience and professional food service in a leadership position.  Track record of kitchen-based teaching helpful.  

 Confidentiality: Works with confidential information – account numbers 

Mental/Visual Demands: Flow of work requires normal mental and visual capabilities.

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 50 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, and other unusual hours due to business needs.