Mission-Driven Line Cook — Community Meals

St. Matthew's House (Southwest Florida); Naples (FL); On-site; USD 21,000 - 28,000; Full time

Job summary

St. Matthew's House in Naples, FL seeks a culinary associate to perform essential food preparation, cooking, service, and cleaning duties in support of daily kitchen operations.

This role follows established recipes, food safety procedures, and guidance from culinary leadership to provide consistent, quality meals in a clean and organized kitchen. Key tasks include meal production, maintaining sanitation, following recipes, assisting with inventory, setting up workstations, and communicating

Qualifications

• Minimum of two years of kitchen experience.
• Basic food preparation, cooking, sanitation and safe food-handling practices.

Responsibilities

• Assist with meal production, preparation, cooking, and portioning for mission meals.
• Support centralized kitchen workflow and daily production priorities.
• Maintain sanitation, cleanliness, and food safety standards at all times.
• Follow recipes, prep lists, and directions from culinary leadership to ensure consistency and quality.
• Support inventory organization, storage, rotation, and proper handling of food items.
• Set up and stock assigned workstations with required ingredients, utensils, and equipment.
• Use basic cooking methods and kitchen equipment safely and properly.
• Check food temperatures, label and date prepared items, and follow proper cooling and storage procedures.
• Wash dishes, cookware, utensils, and equipment and assist with routine opening and closing duties.
• Communicate supply needs, food quality concerns, and equipment issues to culinary leadership.

Skills

Kitchen experience

Food safety

Sanitation standards

Fast-paced environment

Job description

St. Matthew's House in Naples, FL seeks a culinary associate to perform essential food preparation, cooking, service, and cleaning duties in support of daily kitchen operations.

This role follows established recipes, food safety procedures, and guidance from culinary leadership to provide consistent, quality meals in a clean and organized kitchen. Key tasks include meal production, maintaining sanitation, following recipes, assisting with inventory, setting up workstations, and communicating