Cook

Miamiarch; Miami (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

A local seminary in Miami, Florida, is seeking a full-time Cook to prepare and serve meals for seminarians and staff. The ideal candidate will maintain a clean kitchen, manage food safety, and support the mission of the Catholic Archdiocese of Miami. Experience in institutional food service and bilingual proficiency in English and Spanish are preferred. Interested applicants should include 'Seminary Cook' in the subject line of their application.

Qualifications

• One year of experience working in a food service area, institutional experience preferred.
• Must be able to push and lift objects.
• Able to understand written and spoken English, and read and understand recipes.

Responsibilities

• Prepare, cook, and serve breakfast and lunch to 60-70 individuals.
• Maintain cleanliness of the kitchen and dining areas.
• Monitor expiration dates of food items.

Skills

Safety consciousness

Interpersonal relationship skills

Time management

Ability to work in a fast-paced environment

Bilingual proficiency

Education

High school diploma or GED

Job description

Other - St. John Vianney College Seminary

St. John Vianney College Seminary, in Miami Florida, is hiring for a full-time Cook. Under the direction and guidance of the Chef Manager or whom the Chef has designated to oversee the kitchen in their absence, the Cook prepares, cooks, and serves breakfast and lunch to 60-70 individuals, including seminarians, faculty and staff, and guests each day. The Seminary Cook also prepares food for parties, holiday meals, luncheons, brunches, special dinners, and fundraising functions, as well as other social events. This position also cleans the kitchen and dining areas at the end of mealtimes each day. The Seminary Cook performs all duties and responsibilities in alignment with the mission, vision, and values of the Catholic Archdiocese of Miami.

Responsibilities include:

Food Preparation:

• Clean and sanitize work area, equipment, utensils, trays, cutlery, and dishes.
• Wear hair tied back or in a cap and wear disposable gloves to avoid contamination of food.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods, such as meats, vegetables, snacks, and desserts according to menu and instructions provided by food service manager.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving, exercising safety precautions.
• Mix ingredients for salads.
• Stock salad bar and replenish as needed; clean receptacles around each item as needed throughout the serving period.
• Place food trays over food warmers for immediate service or store them in refrigerated storage areas.
• Portion and wrap the food or place it directly on the plates for service to guests.
• Read and follow recipes.

Serving of Food:

• Serve diners who pass through in a single-file line, exercising care to serve equal-sized portions and avoid spillage.
• Notify other cafeteria workers and cooks of shortages to replenish supplies.

Dining Room Area:

• Wipe tables and seats with dampened cloths.
• Scrape and stack dirty trays, dishes, and cutlery, taking to kitchen for cleaning.
• Clean up spilled food or drink or broken dishes and remove empty bottles and trash.

Cooking Food:

• Clean, cut and cook meat, fish, or poultry.
• Cook foodstuffs according to menus, special dietary or nutritional restrictions and numbers of portions to be served.
• Keep kitchen area clean and safe from hazardous situations that could lead to accidents, securing such as sharp knives, keeping open containers situated securely.
• Record opening and utilization of food items for inventory and control.
• Monitor expiration dates on packaged, canned, and bottled items. Refrain from serving food and drink beyond indicated expiration dates and report expired items to supervisor.
• Wash pots, pans, dishes, utensils, and other cooking equipment.

General:

• Perform all assigned instruction and responsibilities in accordance with the educational objectives of the seminary.
• Become familiar with all policies stated in the employee and seminarian handbooks.
• Report any behavioral problems, unauthorized activities or other issues that need escalation to Chef or Administrator.
• Wear personal protective equipment, uniforms, and sanitary equipment prescribed by supervisor.
• Demonstrate Christian conduct in this role, including modest style of dress, character, and positive interpersonal actions.
• Maintain confidentiality and discretion on information regarding students, their families, and other employees.
• Other duties as assigned.

Qualifications:

• Preferred: High school diploma or GED.
• One year of experience working in a food service area, institutional experience preferred.
• Must exercise safety consciousness in work activities.
• Able to move and carry inventory with minimal loss or spillage.
• Demonstrated history of maintaining confidentiality concerning all matters that develop in the working environment.
• Excellent observation and information monitoring skills.
• Good rapport and good interpersonal relationship skills.
• Ability to maintain focus on and professionalism with people in challenging situations.
• Must be able to work through and resolve conflicts effectively.
• Good time management, including ability to manage several projects at the same time and meet precise deadlines.
• Able to multi-task and remain effective in an environment of competing priorities and deadlines.
• Ability to work in a fast-paced environment as required in a commercial kitchen.
• Eye-hand coordination and dexterity required to accurately place measured amounts of portions onto plates.
• Disposition and physical activity necessary to control behaviors of groups of those previously mentioned who are being served.
• Must be able to push and lift objects.
• Able to understand written and spoken English, and read and understand recipes.
• Bilingual proficiency (English and Spanish) preferred.
• Must be supportive of the mission and tenets of the Roman Catholic Church.
• Must always have a professional and respectful demeanor.

Subject Line should read: Seminary Cook.