Kitchen Staff

Summary Kitchen Staff Members, under the direction of the Executive Chef or Cook, will be able to maintain clean kitchen standards, food handling & storage standards, present and serve food. Set up dining / buffet area while maintaining overall facility standards. Ensure a positive guest experience. The Diocese of Orlando four core values lay the foundation for the work performed by its employees. Authenticity : Conviction that God has called us to reflect exteriorly our inner life of faith in our daily living Respect : Affirming each person’s God-given dignity and uniqueness.

Courage : Inspired by this gift of the Holy Spirit, we proclaim and live the Word of God fearlessly and devotedly. Commitment : Individually and collectively, we are steadfast to the team and its purpose.

Essential Duties

and

responsibilities:

• Under the direction of the Executive Chef or Cook, Kitchen Worker members will be able to arrange and serve prepared food.
• As delegated by the Executive Chef or Cook, organize supplies, stock and date newly delivered ingredients.
• Ensure items are easily identifiable and are arranged on a First in-First Out (FIFO) basis.
• Deliver prepared food to other conference buildings as scheduled in a safe and professional manner.
• Ensure the serving area is set-up, clean, and arranged per facility standards.
• Complete kitchen maintenance duties as assigned by the Executive Chef or Cook, such as but not limited to mopping floors, washing dishes, clean kitchen equipment, clean coffee machines, clean serving areas, and properly sanitize kitchen workstations.
• As assigned per Executive Chef or Cook: maintain a par level of plates, glasses, mugs and utensils in each food service area.
• During meal service, replenish these items as needed during the event.
• Follow health and safety guidelines to properly clean and sanitize kitchenware and equipment.
• Manages trash, stock clean items.
• Other duties as assigned.