Catering Assistant

OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we are growing to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants.

GENERAL SUMMARY

The Catering Assistant is the #2 in command of catering operations, under the direction of the Executive Chef. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. This includes shelter, outreach, and catering food. Serve as lead on a catering job, seeing the job from execution to cleaning and putting away of all equipment.

ESSENTIAL LEADERSHIP FUNCTIONS

1. Lead by example and with an attitude of JOY.
2. Setting up and stocking stations with all necessary supplies.
3. Preparing food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
4. Cooking menu items in cooperation with the rest of the kitchen staff.
5. Be familiar with the food being served as far as type of food, name, and ingredients.
6. Maintain proper food handling processes, maintaining safety and food integrity at all times.
7. Guide, teach, and lead volunteers, culinary students, as well as front-of-the-house staff.
8. Ensuring proper customer service.
9. Meet the needs of our clients and their guests to the best of ability.
10. Be able to share who St. Matthew’s House is and what we do, if asked.
11. Strive to offer superb customer service.
12. Assist with the cleaning, sanitation, and organization of the job equipment, maintaining cleanliness and neatness in doing the job.
13. At the completion of a catering job, return all used equipment.
14. Send a short report on catering to the exec chef and catering manager, stating success or problems to be corrected.
15. Perform additional responsibilities as requested by the Head Chef, Director of Hospitality, or Culinary Program Administrator at any time.

Requirements

Education: High school diploma or equivalent. Serving and catering experience much preferred.

Experience: 5 years kitchen experience and professional food service in a leadership position. Track record of kitchen-based teaching helpful.

Confidentiality: Works with confidential information – account numbers.

Mental/Visual Demand: Flow of work requires normal mental and visual capabilities.

Physical Demand: The employee is required to handle, feel and/or reach with hands and arms, squatting, bending, and constantly moving on a regular basis. The employee must frequently lift and/or move up to 30 pounds.

Working Conditions: Working in different weather conditions outside is to be expected. Must be willing to occasionally work non-standard work schedule including nights, weekends, and other unusual hours due to business needs.