Top 20 Sous chef Jobs in Punta Gorda Fl

Sous Chef
St Vincent De Paul Cares —Port Charlotte, FL
- $21.23 an hour
- Weekends as needed
- Background check
- ServSafe
- Computer literacy
- 403(b) matching
- Paid holidays
Quick Apply
Sous Chef
Troon —Punta Gorda, FL
- $50,000 a year
- Mid-level
- Team management
- Trade school
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Sous Chef
St. Vincent de Paul CARES —Port Charlotte, FL
- $21.23 an hour
- Online Application
- Mid-level
- Kitchen
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Lead Cook/ Sous Chef
Grand Villa of Port Charlotte —Port Charlotte, FL
- $20 - $24 an hour
- Weekends as needed
- Background check
- Mid-level
- Organizational skills
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Executive Sous Chef
Marriott International, Inc —Fort Myers, FL
- Full-time
- 5 years
- Sanitation
- Hotel
- Paid jury duty
- Health savings account
Sous Chef
American Cruise Lines —Punta Gorda, FL
- Full-time
- ServSafe
- Pass drug screening
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Executive Sous Chef
Luminary Hotel & Co. —Fort Myers, FL
- Full-time
- 5 years
- Sanitation
- Hotel
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Executive Sous Chef
American Cruise Lines —Punta Gorda, FL
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
The Gasparilla Inn —Boca Grande, FL
- Extended hours
- Pass drug screening
- High school diploma or GED
- Ability to lift 50 pounds
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Jr. Sous Chef
The Gasparilla Inn —Boca Grande, FL
- Weekends as needed
- Pass drug screening
- Mid-level
- Ability to lift 50 pounds
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Sous Chef
Leone's Ristorante & Pizzeria —Venice, FL
- Part-time
- Mid-level
- In-person
- Leadership
- Paid time off
- Flexible schedule
Quick Apply
11d
Full Time Line Cook
Access Management —Fort Myers, FL
- $20 - $22 an hour
- Weekends as needed
- English
- Food Handler Certification
- Entry level
Quick Apply
Pastry Sous Chef
The Gasparilla Inn —Boca Grande, FL
- Extended hours
- ServSafe
- Pass drug screening
- Mid-level
Quick Apply
Line Cook
Luminary Hotel & Co. —Fort Myers, FL
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
- Paid jury duty
- Health savings account
Quick Apply
Line Cook
The Gasparilla Inn —Boca Grande, FL
- Extended hours
- ServSafe
- Customer service
- Pass drug screening
Quick Apply
Line Cook
Jacaranda Trace —Venice, FL
- $17 an hour
- Background check
- English
- High school diploma or GED
- On-the-job training
Quick Apply

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Sous Chef

St Vincent De Paul Cares -
Port Charlotte, FL

Quick Apply

Job Details

$21.23 an hour

Benefits

403(b) matching
Paid holidays
Disability insurance
Health insurance
Dental insurance
Paid time off
Vision insurance
403(b)
Life insurance

Qualifications

Kitchen health and safety standards
Computer operation
Food service health code compliance
ServSafe
Computer literacy
Professional ethics
English
High school diploma or GED
Conflict management
Operating kitchen equipment
Computer skills

Full Job Description

MISSION STATEMENT: To transform lives through love and service.

SUMMARY: The Sous Chef assists the Executive Chef in the management of the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365-days a year, to the hungry and homeless, and caters meals for the clients of the Charlotte Cares Shelter

ESSENTIAL DUTIES AND RESPONSIBILITIES: (These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related duties as required. Nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at this time)

Day-to-day supervision of the Food Center personnel and tutor them in various aspects of food preparation and service
Assist the Executive Chef in developing menus
Comply with all standards and regulations regarding food service established by federal, state, county and local agencies
Work closely with the various church groups that provide clients' evening meals
Assist the Executive Chef with purchasing of goods
Supervise cooks and volunteers in the preparation and serving of meals
Help fulfill food vouchers for needy clients referred by the District Office and St. Vincent de Paul CARES Conferences
Assist the Executive Chef in the inventory of food and supplies to assure that the freezers and pantries are amply stocked
Assist the Executive Chef in complying with all standards and regulations regarding food service established by federal, state, county and local agencies
Supervise the rotation of perishable foods on a "first-in-first-out" basis
Assist the Executive Chef in tracking and weighing all food donations for reporting purposes
Supervise the kitchen staff in the orderly storage of all purchased and donated food and supplies
Oversee the daily cleanup of the kitchen and the Dining Room

OTHER RESPONSIBILITIES:

Complies with all applicable training requirements
Complies with all company safety, personnel and operational policies and procedures
Complies with work schedule to ensure effective operations of Agency programs
Contributes positively as a member of a productive and cooperative team
Performs other duties as necessary to fulfill the St. Vincent de Paul CARES. Mission

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.)

Able to speak, write and understand English
Possess basic computer skills
Must be sensitive to and respect cultural diversity amongst clients, staff and volunteers and able to work with diverse racial, ethnic and economic groups
Flexible work schedule including evenings, nights, weekends and holidays
Ability to set appropriate limits, work under deadlines and multi-task
Ability to organize, prioritize, self-motivate, and deliver results
Excellent communication and listening skills
Possess strong work ethics
Successfully pass Law Enforcement background screening.
Valid Florida driver’s license if driving an agency vehicle or a personal vehicle for company business
Must have reliable transportation
Participate in Agency Performance Quality Improvement (PQI) program and Accreditation/ Reaccreditation process
Mission-driven attitude supplemented with integrity and passion
Adherence to the highest ethical standards, personally and professionally
A high level of openness and willingness to receive feedback/suggestions from superiors and others, and to learn new skills to improve job performance
Evidence of deep alignment with the St. Vincent de Paul CARES Mission and Values
This position requires a Level 2 background screening through the Florida Background Screening Clearinghouse. For more information on screening requirements, process, and disqualifying offenses, please visit the official Clearinghouse Education and Awareness website. https://info.flclearinghouse.com

ADDITIONAL KNOWLEDGE, SKILLS AND ABILITIES: (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.)

Ability to multi-task

EDUCATION AND EXPERIENCE: (Pending on position and if prior to hire is approved by Chief Executive Officer, a comparable amount of training, education or experience may be substituted for the minimum education qualifications)

This position requires a high school diploma or GED with some Culinary Arts training in basic food service, safety, proper use of kitchen equipment, dish room standards, proper handling of raw products, and food storage
2 to 3-years’ experience in a restaurant, catering service, or institution
Manager ServSafe certified

BENEFITS:

Health Insurance
Life insurance
Dental Insurance
Vision insurance
Short- and Long Term Disability
120 hours of PTO accrued biweekly starting at day 1 of employment
13 Paid Holidays to include Employee’s birthday and Date of Hire
403(b) with employer match up to 3%

GENERAL PHYSICAL DEMANDS: These physical demands are representative of the physical requirements necessary for an employee to perform the essential functions of the job successfully. Reasonable accommodation can be made, if appropriate, to enable people with disabilities to perform the described essential functions of job. Working in an office/site requires prolonged sitting at the computer workstation; standing, bending, reaching, lifting up to 40lbs. and some driving. Requires manual dexterity sufficient to operate standard office machines such as computers, fax machines, calculators, telephones, and other office equipment. It is also required to regularly sit, speak, and listen, the employee is also required to walk, use hands and fingers to type, operate equipment, and maintain records and notes. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

MENTAL DEMANDS: Must handle new and diverse work problems daily. Personal maturity is an important attribute. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Must have the ability to listen objectively to people, perceive the real problem and assist in bringing issues to a successful conclusion. Must relate and interact with, volunteers, clients, contractors, visitors, and employees at all levels within the Agency.

WORK ENVIRONMENT: Environment will occasionally become noisy due to equipment operations and interactions among clients and staff. There may be the possibility of being exposed to communicable disease, possible exposure to verbal abuse or similar behavior from residents/clients. On an as needed basis, employees may be called upon to work outside of the established work schedule or work odd hours. All information associated with the Agency is confidential.

The Society of St. Vincent de Paul South Pinellas, Inc. is an Equal Opportunity Employer.

Quick Apply

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sous chef jobs in punta gorda fl

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Lead Cook/ Sous Chef

Executive Sous Chef

Sous Chef

Executive Sous Chef

Executive Sous Chef

Sous Chef

Jr. Sous Chef

Sous Chef

Full Time Line Cook

Pastry Sous Chef

Line Cook

Line Cook

Line Cook

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