Cook (Full Time)

Diocese of St. Augustine; Fort Mason (FL); On-site; USD 19,000 - 28,000; Full time

Job summary

Diocese of St. Augustine’ Marywood Retreat and Conference Center is seeking a Cook to prepare food for events under the supervision of the Executive Chef. The role includes maintaining inventory, organizing ingredients, labeling items, and ensuring top hygiene standards across the food & beverage operation.

The Cook will handle cold food prep, assist with event catering, and maintain kitchen processes to ensure timely production for gatherings of various sizes.

Qualifications

• High School diploma or equivalent required; 6 months to 1 year food prep in a fast-paced setting.
• Cook certification preferred, ServSafe/food safety training encouraged.
• Must obtain Food Handler and Manager certifications within 3 months of hire.
• Ability to identify and process different cuts of meat and fish.

Responsibilities

• Prepare cold foods including vegetables, salads, dressings, and fruits for events (weddings, high-end events).
• Maintain kitchen inventory; organize, stock, label, and FIFO stock items.
• Record and report ingredient status; communicate with Executive Chef or designee.
• Ensure food and inventory meet production schedules and quality standards.
• Perform kitchen sanitation tasks: mop floors, wash dishes, clean equipment, sanitize workstations.
• Assist with other duties as assigned.

Skills

Food preparation

Food safety

Calm under pressure

Teamwork

Education

High School diploma

Cook certification

Job description

DIOCESE OF ST. AUGUSTINE

Marywood Retreat and Conference Center

Position: Cook FLSA: Non-Exempt

Reports to: Executive Chef Status: Full Time

Department: Food and Beverage

General Summary

The Cook is responsible for preparing food for events held at Marywood. The Cook will, under the direction of the Executive Chef, maintain kitchen inventory – properly organizing and labeling prepared foods used at Marywood. Furthermore, the Cook is expected to maintain the highest food handling and hygiene standards throughout the food & beverage operation.

Essential Duties and Responsibilities

• Under the supervision of the Executive Chef, the Cook will:
  • Prepare cold foods, including vegetables, salads, dressings, and fruits. This includes preparing these ingredients for more complicated recipes – such as those used in weddings or other high-end events.
• Maintain proper inventory levels within the kitchen, the Cook will:
  • Organize, stock, and date newly delivered ingredients.
  • Ensure that items are easily identifiable and are arranged on a First In-First Out (FIFO) basis.
  • Record and report on the status of various ingredients by maintaining a file, communicating this information to the Executive Chef (or designee).
• Ensure that prepared food and kitchen inventory meets the Executive Chef’s preparation requirements and production schedules, and standards are met.
• Handle kitchen maintenance duties such as but not limited to:
  • Mopping floors,
  • Washing dishes,
  • Cleaning kitchen equipment, and
  • Properly sanitizing workstations.
• Other duties as assigned.

Knowledge, Skills, and Abilities Required

• High School diploma, with a minimum of 6 months to 1 year of food preparation experience in a fast-paced environment with service to about 200 guests.
• Cook certification preferred
• Must have a current Food Handler and Manager certification, within 3 months of hire.
• Must have the ability to identify and process different cuts of meat and fish.
• Ability to troubleshoot and determine solutions for any issues in the kitchen. Must have the ability to remain positive and calm under pressure.
• Excellent organizational skills, including time management skills, are required.
• Must have demonstrated commitment to compliance with any and all insurance, legal, health and safety obligations at all times. Must maintain ServSafe certification. Kitchen management certification is preferred.
• Practicing Roman Catholic preferred and registered member of a Catholic parish faith community. Must have the ability to respect, promote, accommodate, and not be in conflict with the mission, moral and social teachings, doctrines, and laws of the Roman Catholic faith.
• Must pass the required history screening prior to starting work and every five (5) years.

Language Skills

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, vendors, employees, and the general public.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.

Reasoning Ability

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, in places of extreme heat or cold; consistent hand-chopping motion; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

Working Conditions

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate. Position may require the employee to travel and drive one's own vehicle to various diocesan locations when necessary.