The Roman Catholic Archdiocese of Washington is seeking a Chef /Cook for the JPII Seminary. The Chef/Cook will be responsible for working with the culinary team to prepare daily meals for the seminarians and staff as well as for special events for the JPII Seminary. The Chef/Cook will report to the Executive Director of Facilities.
Duties and Responsibilities
- Prepares food items according to menus and numbers of portions to be served.
- Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Carries food supplies, equipment, and utensils to and from pantry, storage and work areas.
- Uses manual and/or electric appliances to clean, peel, slice, and trim foods.
- Washes, peels and/or cuts various foods to prepare for cooking or serving.
- Assures that the kitchen is equipped with all necessary food and cooking items for scheduled meals.
- Informs supervisors when supplies are low or equipment is not working properly.
- Cleans equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
- Ensure all food and other items are stored properly
- Check quality of ingredients
- Monitor stock and place orders when there are shortages
- Removes trash and cleans kitchen garbage containers.
- Assist in preparation and set-up for events.
- May be required to work at alternative ADW locations upon request
- Work schedule is Monday through Friday PLUS every Sunday. Hours may vary including the weekends as well as filling in for kitchen staff as needed.
Qualifications
Knowledge, skills and abilities
- Organized and well versed in kitchen set-up
- Able to multitask.
- Excellent communication skills.
- Ability to work well in a diverse environment with focus on guest service
- Must be a team player with a professional demeanor.
- Must be available for weekend hours
Education and Experience
- Three to five years of professional cooking experience
- Experienced in food safety and kitchen best practices.
- Experience in menu development
- Experience in food inventory control
- Must have reliable transportation
Work Environment
- This job operates in a professional kitchen environment. This role routinely uses standard kitchen equipment and tools.
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 accommodations may be made to enable individuals with disabilities to perform the essential functions
Position Type/Expected Hours of Work
- Full-time, 30 hours per week - Monday through Friday PLUS Sunday – 5 hours each day
- Evening and weekend work may be required as job duties demand.
