The Line Cook role is responsible for sharing the overall management of operations for our full-service café. The Line Cook must have a passion for providing excellent food and beverage products in an allotted time window and able to build strong connections within our team, including staff and volunteers. This is a part-time non-exempt position working up to 25 hours a week in a flexible schedule including both nights and weekends. This role reports directly to the Assistant Food and Beverage Manager and partners with campus leaders to support campus events at our Palm Beach Gardens location.

We are looking for you to be:

  • Able to lead a team and maintain a working commercial kitchen
  • Able to operate commercial equipment and teach others of safety and basic operation
  • Able to prepare both ready-to-cook and from-scratch menu items for both small and large crowds
  • Able to work a flexible schedule including longer hours, nights, weekends and holidays 
  • Have a strong customer service mindset able to adapt to changes
  • Have a current ServSafe Manager Certificate (or able to be certified within 60 days)
  • Able to multi-task and work under pressure in fast-paced environment
  • Able to work extended hours for major events and conferences
  • Able to work closely with ministry leads and create simple event environments if needed

You will be looking after:

  • Establish and maintain strong relationships with staff, volunteers and church family
  • Lead volunteers within the kitchen and assign duties based on knowledge of tasks
  • Share in recruitment, training, resourcing and leading a team(s) of volunteers assigning specific tasks as needed
  • Schedule volunteer shifts and fill gaps when needed
  • Develop volunteers both personally and spiritually including validation by recognition, celebration and sharing good reports with the team
  • Develop team captains within your team equipping them to help manage daily tasks and operations
  • Produce food items including a la carte, hot serving line entrees and sides and large-scale events
  • Assist in the weekly truck order and creation of new menu options
  • Share in the managing of portion control through food and paper costs
  • Accept deliveries, interaction with vendors and completing delivery paperwork as needed
  • Ensure that all equipment is maintained, clean, and in proficient working condition
  • Maintain clean display cases and ensure café goods and products are arranged properly
  • Ensure all food and beverage items are presented with a high degree of excellence in both quality and presentation
  • Ensure all food and beverage services are prepared and/or delivered on time with a high degree of excellence in both quality and presentation Establish controls to aid in minimizing food and supply waste
  • Uphold an established list of standards for performance and service including before, during and after the shift
  • Ensure health and safety regulations are followed
  • Support safeguards for food preparation with employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention
  • Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
  • Evaluate food products to assure that quality standards are consistently attained
  • Evaluate products to assure that quality, price and related goods are consistently met
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and
    equipment
  • Visit dining area when appropriate

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