Sous Chef

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Sous Chef RFT Professional St. Petersburg, FL, US 5 days ago Requisition ID: 1217 Salary: $19.23 Annually Mission Statement To transform lives through love and service. Summary The Sous Chef assists the Executive Chef in the management of the day‑to‑day operations of the Food Center, which prepares and serves three free meals a day, 365‑days a year, to the hungry and homeless, and caters meals for the clients of the Center of Hope. Essential Duties and Responsibilities These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job‑related duties as required. Nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at this time. 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 Other Responsibilities 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 Required Knowledge, Skills, and Abilities 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 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. For more information on screening requirements, process, and disqualifying offenses, please visit the official Clearinghouse Education and Awareness website. Additional Knowledge, Skills, and Abilities Ability to multi‑task Education and Experience This position requires a 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 Benefits Health Insurance Life insuranceVision 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% General Physical Demands These physical demands are representative of the physical requirements necessary for an employee to perform the essential functions of the job successfully. Reasonable accommodation can be made, if appropriate, to enable people with disabilities to perform the described essential functions of job. Working in an office/site requires prolonged sitting at the computer workstation; standing, bending, reaching, lifting up to 40lbs. and some driving. Requires manual dexterity sufficient to operate standard office machines such as computers, fax machines, calculators, telephones, and other office equipment. It is also required to regularly sit, speak, and listen, the employee is also required to walk, use hands and fingers to type, operate equipment, and maintain records and notes. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Mental Demands Must handle new and diverse work problems daily. Personal maturity is an important attribute. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Must have the ability to listen objectively to people, perceive the real problem and assist in bringing issues to a successful conclusion. Must relate and interact with, volunteers, clients, contractors, visitors, and employees at all levels within the Agency. Work Environment Environment will occasionally become noisy due to equipment operations and interactions among clients and staff. There may be the possibility of being exposed to communicable disease, possible exposure to verbal abuse or similar behavior from residents/clients. On an as needed basis, employees may be called upon to work outside of the established work schedule or work odd hours. All information associated with the Agency is confidential. The Society of St. Vincent de Paul South Pinellas, Inc. is an Equal Opportunity Employer. #J-18808-Ljbffr St-Vincent-De-Paul-Cares