The Head Line cook assists in overseeing production and quality control in the kitchen, dining room, and onsite at events, providing communication and updates to the Food Services Director. In the absence of the Food Services Director, assumes responsibility for the cleanliness and order of the kitchen and food service area, ensuring compliance with regulations, policies, and procedures. This position works as a team member with other employees helping train staff as needed, demonstrating the ability to communicate effectively, verbally and in writing. They are responsible for the contribution and preparation of meals according to assigned recipe specifications and quality standards. The Head Line Cook will participate and contribute to recipe production and ensure food is fresh, high quality, and presented to standards.
Responsibilities:
1 Inspection and preparation of food, ensuring observance of safe, sanitary food handling practices. Including special functions such as the annual Priest Retreat.
2 Prepare salads, salsas, soups, main courses, sandwiches, and desserts.
3 Prepare and bake a variety of desserts.
4 Prepare hors d’oeuvres, and other special food items following St. John’s quality standards and recipes.
5 Prepare cooking ingredients by washing, trimming, chopping, and slicing vegetables and meats.
6 Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
7 Weigh, measure, and mix ingredients according to standard recipes
8 Know, follow, and enforce proper food labeling and storage standards,
9 Know, follow, and enforce proper food handling techniques (i.e., time and temperature, raw items, safety/sanitation).
10 Properly maintain working areas for cleanliness, sanitation, and order, including storage and stockroom areas, complying with inventory controls and fire insurance regulations.
11 Follow the prep list created to plan duties for kitchen staff, managing portion control to ensure consistency and prevent shortages
12 Coordinate, help train, and support kitchen staff on the proper use of equipment and food handling procedures, ensuring they follow St. John’s standards and recipes when preparing food.
13 Promptly inform the Food Services Director of any issues with kitchen equipment and services needed on equipment.
14 Wash and clean kitchen equipment, surfaces, floors, walls, and carts, performing scheduled cleaning, stocking, and rotation and maintenance tasks set by the Food Services Director.
15 Clean/organize/stock serving lines and beverage stations.
16 Perform routine manual labor such as moving equipment and furniture.
17 Assume responsibility for the kitchen/food services in the absence of the Food Service Director.
18 Quickly address any issues that arise during an event, such as equipment failure or ingredient shortages.
19 Meet job deadlines and schedules.
20 Attend all scheduled training and staff meetings.
21 Communicate with the St. John Seminary community to ensure their satisfaction and handle any last-minute requests or changes.
22 As a representative of the Seminary, shall conform with the policies and procedures outlined in the Staff Handbook, following the mission and goals of the Seminary.
23 Punctuality and regular attendance is expected.
24 Other job duties may be assigned.
Required Skills:
1 Strong culinary skills, excellent leadership abilities and the ability to work well under pressure.
2 Ability to prepare varying quantities of set recipes by converting common measurements and equivalents using addition, subtraction, division and multiplication.
3 Ability to help prepare and serve food, assisting the Food Service Director and other kitchen workers while in compliance with local/state/federal health and safety regulations,
4 Demonstrate ability to communicate effectively, both verbally and in writing.
5 Ability to follow detailed instructions while working as part of a team to achieve a collective goal.
6 Maintain Food Handlers permit as required by state or provincial regulations.
7 Strong organizational and time management skills.
8 Dependability and adaptability to shift schedules or work-related duties.
9 Ability to work flexible shifts and schedules, including weekends and holidays as needed.
10 Ability to maintain a professional and courteous relationship with all employees, contractors/vendors, faculty, seminarians and guests.
11 Ability to wash/clean kitchen equipment, supplies, cooking utensils, floors and eating/serving areas.
12 Ability to collect and take out trash while complying with waste disposal and recycling policies, sanitation and hygiene procedures.
13 Ability to supervise and monitor staff with assignments and duties for specified work, resolving problems, and supporting kitchen staff as needed.
14 Basic computer skills pertinent to the food services area.
15 Working knowledge of food services and procedures, to complete tasks effectively and timely with little or no supervision.
16 Ability to operate ovens (all types) and other kitchen equipment.
17 Knowledge of and the ability to follow Seminary policies and procedures.
18 Strong written, oral, and interpersonal skills and the ability to get along well with all levels of staff, students, faculty, and others in the SJS community.
19 A strong professional standing, to serve as a positive representative of St. John’s.
20 Independent and organized work skills and the ability to prioritize work demands to complete tasks within assigned deadlines.
21 The ability to use judgment, discretion, and professionalism in carrying out tasks.
22 Perform all assigned work for the agreed-upon wage, accepting no additional payment or gifts from faculty, students, staff, and vendors.
23 Adhere to St. John’s Seminary dress and appearance code. (Changes in attire may be permitted for special circumstances as directed by your supervisor)
Wage Range
The rate of pay offered to the selected candidate is based on internal pay policy and budget. New hires are commonly paid at the minimum of the wage range or within the lower part of the range. We consider a number of factors when making compensation decisions including, but not limited to, skill sets, experience, training and other department needs.
