Kitchen Assistant - Part time

JOB TITLE: Cook / Kitchen Assistant

DEPARTMENT: Kitchen

SUPERVISED BY: Residential Program Manager

SUPERVISES: N/A

AVAILABILITY: Mon-Fri: 12-4,

PRIMARY RESPONSIBILITIES:

They will be responsible for coordinating food storage, preparation, and delivery for, and too other residential sites in an organized and systematic way.

EDUCATION: H.S. or equivalent

REQUIREMENTS: CPR/First Aid

ESSENTIAL FUNCTIONS:

Participate in food preparation according to standard menu, recipes, and verbal instructions. This will be done economically, efficiently and on schedule.

Guide the production and understand the regulations of preparing and serving in matters of temperature, appearance, and portion size.

Repeatedly lift and/or otherwise move cases and pans of food and other materials.

Pack food properly for transportation to other residential facilities and meal sites and assist with deliveries when needed.

Assist with serving meals.

Assist in serving clients by following USDA guidelines and ensuring that their needs are recognized and acknowledged.

Maintain confidentiality.

Operate kitchen equipment, mechanical dishwasher and other equipment as needed.

Order food, produce, dairy and bread products weekly or as otherwise indicated.

Rotate stock on shelves to insure freshness of products.

Maintain a sanitary and safe kitchen.

Clean kitchen areas, equipment, mechanical dishwasher, and other equipment as needed.

Store food as directed.

Assist in upholding and enforcing agency rules, administrative regulations, and board policies.

Take all necessary and reasonable precautions to protect clients, equipment, materials, and facilities.

Requires the use of multiple communication systems, such as electronic mail and computers.

Inspect kitchens and food serving areas regularly in all facilities for the purpose of ensuring that the site is suitable for safe operations, maintained in an attractive and clean condition, and/or identifying necessary repairs due to vandalism, equipment breakage, weather conditions, etc.

The employee shall maintain a consistent presence at the assigned work site(s) and work the regular work hours specified.

Professionally interact with colleagues, members of the public, and students.

Perform special assignments and other duties as assigned or required by the supervisor.

PHYSICAL REQUIREMENTS:

Maintain the ability to stand, reach, lift, bend, kneel, stoop, climb, push, pull, and lift items weighing 70 lbs. or less.

Stand or walk 95% of the workday.

SKILLS NEEDED/EXPERIENCE:

Experience in quantity food production and preparation preferred.

Must be pleasant, cooperative, and able to work with clients, co-workers, and the public.

Must have good leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff.

Must be willing to maintain and update food service program by staying current on industry best practices

Must be able to read, write, and do basic mathematics such as extrapolation recipes, keeping records, making changes, counting money, and making reports.

Knowledge of measuring, weighing, following recipes, and operating equipment in a production kitchen.

Demonstrates ability to communicate clearly and effectively in both oral and written communication.

Working knowledge of agency‐adopted software, including Microsoft Office.

Ability to establish cooperative working relationships with agency staff to enhance the completion of assigned tasks.

Flexible in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions.

Ability to maintain high standards of professionalism and diplomacy in dealing with clients in distress