Executive 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. Executive Chef RFT Professional Port Charlotte, FL, US 7 days ago Requisition ID: 1256 Salary: $56,160.00 Annually

MISSION STATEMENT

To transform lives through love and service.

SUMMARY

The Executive Chef directs 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; provides opportunities for them to have daily showers and obtain clean clothes through the Personal Hygiene Programs 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) Supervise Food Center personnel and tutor them in various aspects of food preparation and service Prepare work schedules and submit timecards to the Chief Financial Officer Evaluate individual employee performance annually, noting pluses and minuses and approaches for improvement Schedule, direct and supervise volunteers Develop menus and organize special occasion dinners on Thanksgiving, Christmas, and Easter Supervise filling food basket vouchers prepared by the District Office and/or SVDP Conferences Inventory food and supplies and prepare purchase orders to assure that the freezers and pantries are amply stocked See to the rotation of perishable foods on a "first-in-first-out" basis Check equipment to assure it is operating properly and arrange for any necessary repairs Comply with all standards and regulations regarding food service established by federal, state, county, and local agencies Monitor clients' behavior and their adherence to the Center's "Ten Commandments of Service" Work closely with the various church groups that provide clients' evening meals Prepare and monitor the Food Center's annual budget Supervise the tracking and weighing of all food donations and provide a weekly report to the District Office Organize regular maintenance/clean-up days to include all equipment, walls, floors, storage rooms, bathrooms and assign personnel to remove trash and clean up outside areas around the Food Center Attend mandatory staff meetings of the Chief Executive Officer Purchase of all food, food supplies and equipment

OTHER RESPONSIBILITIES

Comply with all applicable training requirements Comply with all company safety, personnel and operational policies and procedures Comply 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

(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, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.) 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

(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, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.) Ability to multi-task and work with variety of personalities at the same time Ability to create menus with minimal product

EDUCATION AND EXPERIENCE

(Pending on position and if prior to hire is approved by Chief Executive Officer, a comparable amount of training, education or experience may be substituted for the minimum education qualifications) This position requires an Associate of Arts degree, graduation from a Culinary Arts Program, or a minimum of 5-years management in the catering or food service fields

GENERAL PHYSICAL DEMANDS

These physical demands are representative of the physical requirements necessary for an employee to successfully perform the essential functions of the job. 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 on a daily basis. 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. St. Vincent de Paul CARES is an Equal Opportunity Employer. #J-18808-Ljbffr St-Vincent-De-Paul-Cares