Kitchen Assistant

Job Description

Job Description

SUMMARY OF POSITION:

Assist Food Service Manager with weekend oversight of kitchen operations, which includes cooking, storage and refrigeration units, dining room and connecting hallways, and related storage areas in other buildings. This is a part-time, weekend position with a regular schedule of 9:30am-6:30pm, Saturday and Sunday.

DUTIES AND RESPONSIBILITIES:

• With the Food Service Manager, determine menus based on available food ingredients.
• Prepare food according to meal plans.
• Ensure proper use, cleaning and storage of equipment.
• Stock orders and donations.
• Ensure proper food handling and storage.
• Monitor and maintain cleanliness of all kitchen related areas and equipment.
• Assist with menu planning as needed.
• Assist with recording USDA temperature logs.
• Observe established health and safety standards and procedures, including those of ServSafe,USDA and OSHA.
• Assist with Food Barrel Drive and other food donations as requested.
• Assist with food ordering as needed.
• Work weekdays as needed.
• Other duties as assigned.

EDUCATION/EXPERIENCE:

• High school diploma or GED required
• 2 years previous Food Service/Cooking experience required
• Food Handler certification and/or ServSafe required.
• Additional coursework in food service/culinary arts preferred.

SKILLS & QUALIFICATIONS:

• Christian with a ministry mindset, service oriented, utilizing skills, training, and experience God hasprovided.
• Ability to be creative in cooking donated food tastefully following proper food safety protocols.
• Basic knife skills and knowledge of proper use of basic kitchen equipment.
• Good eye-to-hand motor skills: precise, careful, and safety conscious.
• Interpersonal skills: able to clearly communicate verbally and promote a positive work environmentthat fosters teamwork and unity.
• Able to work with a diverse group of people, mutually respecting all persons.
• Flexibility to perform any kitchen related job as assigned.

WORKING CONDITIONS/PHYSICAL FACTORS:

Occasionally = 1%-33%; Frequently = 34%-66%; Continuously = 67%-100%

• Standing: Frequently
• Carrying: Frequently
• Reaching: Frequently
• Bending: Frequently
• Stooping: Frequently
• Climbing: Occasionally
• Lifting: Frequently, up to 50 lbs, more w/ assistance

The Kitchen Assistant is required to perform all of the above on an on-going and rotational basis. Work is performed in varying temperatures from -15 - 90 degrees, winter and summer, in coolers and freezers.

EQUIPMENT/TOOLS USED:

• Dishwasher/ Sanitizer
• Commercial Mixers
• Tea/Coffee Brewers
• Grills, Fryers, Ovens
• Beverage Servers
• Coolers and Freezers
• Ice Machine
• Knives / Sharpeners
• Commercial Slicer
• Hot/Cold Serving Lines
• Fire Suppression System
• Hand truck/ Pallet Jack
• Serving Utensils