Please Note: The online application process is detailed, if you choose to apply, please be prepared to set aside 45 minutes in order to thoroughly complete the application.
POSITION DESCRIPTION
JOB TITLE: Line Cook
DEPARTMENT: Grill
REPORTS TO: Sous Chef, Executive Chef
STATUS: Non-Exempt, Hourly
HOURS: Full time (40 hours)
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At Calvary Chapel, we are called to make disciples of Jesus Christ by connecting people to God, people to
people, and people to outreach. Our vision is to reach our community and change our world. As a staff member, it’s not what we do, it’s who we are.
Your Passion:
This position is responsible for all food production, serving in the Grill Kitchen and Landing to facilitate fellowship for the body of Christ through food and beverages. This position is responsible for the daily procedures of the shift and station for which they are scheduled. The specific focus is to assist in providing quality food on time, in a safe and Christ-like manner. This position is to be responsible for the food production and serving of breakfast, lunch, school lunch, dinner and special events.
You are:
- Convinced a relationship with Jesus changes everything in a person’s life
- Committed to keeping your family as your first ministry
- Dedicated in your personal study of God’s Word
- Consistently placing a high priority on worship and your personal prayer life
- An excellent and generous steward of your personal finances
- Obedient to God to take a Sabbath and make space for soul-keeping
- Deeply compassionate towards people who are in need or hurting
- Excited about global missions and local outreach - you want to change the world
- A part of a healthy friendship community and accountability circle
- Willing to give up personal pleasures and freedoms in order to live a life above reproach and that is aligned with our Leadership Covenant
You will:
- Produce the daily products of the scheduled station for that shift (i.e., deli, grill, and pantry)
- Be responsible for preparing hot and cold items for the Barista and Landing areas on a daily basis
- Create, prepare/produce/bake all pastries, breads, rolls and desserts for restaurants and banquets.
- Maintain adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same.
- Ensure spoilage/waste are kept to a minimum by ordering and utilizing proper quantities and rotating products. Develop new products for a la carte and catering menus on a rotating basis.
- Use tools such as hand mixers, electric mixers and cooking machinery to blend together ingredients to create high-quality baked goods.
- Cook prepared dough in ovens or on grills as needed, using molds, pans or sheets, depending on the proper baking technique for the item.
- Perform routine checks on raw materials to ensure they adhere to high-quality standards and are not expired or damaged.
- Inspect baked goods to ensure they are of the highest quality, and remove any damaged items before they reach the display case.
- Complete set-up, production and clean-up lists on a daily basis
- Account for the daily clean-up of the workstation
- Stock all items needed for each shift
- Assist as needed or directed by Executive Chef or Sous Chefs in other area
- Maintain a clean and safe environment
- Abide by the health standards set by the State of Florida
- Complete the Safe Staff Class and maintain the certification level
You have:
- Excellent culinary skills with an appreciation for details
- A strong ability to effectively manage and lead people
- Safe Staff Certification
- A diverse background in work history with experience in both intimate settings and high-volume production
- Excellent teaching skills, ability to lead, follow, confront and submit
- Strong interpersonal skills relating to staff, volunteers, pastors, church body and purveyors
- A servants’ heart and a heart for the ministry
- Flexibility with good time management skills
- The ability to be proactive and prioritize daily needs
- Creativity with food elements within a specific budget
- Excellent computer/technical skills and organizational skills
- The ability to work as a team
What you are required to know:
- We are an EEO employer.
- You may have to bend, sit or stand for prolonged periods of time, lift, pull, push and/or move up to 55 lbs.
- This is a Temp Full-Time hourly non-exempt position.
- You may have to work evenings and/or weekends to assist with special events or emergencies.
It would be incredible if:
- You love what you do and have fun doing it!
- You can hold your own with our resident team of foodies
- You have some other incredible thing you do.
Work Schedule:
Staff culture is important to what we do. To love like family, we require all staff to attend all staff meetings, department meetings and serve with a willing heart especially at all major campus events. This is a requirement for all Food Services staff to work Easter, Mother’s Day, Kids Conf, YE, Back to School Preview Day, COP, Christmas and New Year’s Eve.
