POSITION: Cook / Shift Supervisor (FOH/BOH)
REPORTS TO: Food Services Manager
Pallottine Renewal Center (PRC) provides facilities and programming for retreats and conferences that serve large and small groups, or individuals. PRC is Catholic in identity and ecumenical and interfaith in our outreach. We serve a diverse community, promoting inclusion and providing exemplary hospitality. Our facility in North St. Louis County provides large, small and intimate meeting spaces, a large chapel, and comfortable overnight accommodations. We are on 83 acres enhancing retreatant’s experiences. The professionalism of our staff and their commitment to hospitality create the perfect atmosphere for reflection and renewal with the comforts of home.
Position Overview:
The role of the Shift Supervisor is to support the Food Service Manager in preparing and serving the meals on the menu for each group. The position helps prepare and cook food to ensure the highest quality service and experience for guests. They will adapt meals for those with dietary restrictions. They help keep the kitchen organized and running efficiently. They ensure proper food handling and sanitation. They follow established food-storage procedures. The ideal candidate for this dynamic environment will enjoy variety and new challenges; will be flexible, adaptable and willing to do what it takes to get the job done.
Responsibilities:
• Set up workstations with all necessary ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers / Check food while cooking to stir, turn
• Ensure great presentation by dressing dishes before they are served
• Serve food to guests (FOH) with hospitality that matches our mission
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Monitor stock and place orders when there are shortages
• Check quality of ingredients
Requirements / Skills:
• Working knowledge of schedule and safe use of industrial kitchen appliances and equipment
• Proven experience as a cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Good communication skills
• Appropriate physical condition and stamina for the job
• High school diploma or equivalent; diploma from a culinary school and/or Serve Safe Certification is a plus
Physical/sensory requirement:
• Medium work: ability to exert 20-50 pounds of force occasionally, and/or 10-25 pounds of force frequently, and/or up to 10 pounds of force constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to stand, bend, pull and push for entire work shift (4-8 hours at a time).
• Be able to work in various positions including but not limited to stooping, standing, bending over and squatting for extended periods of time.
• Subject to injury from falls, burns from equipment, odors and more through the workday.
• OSHA category classification II: Potential for exposure to blood borne pathogen.
