Kitchen Assistant

Overview of Position:

The Kitchen assistant is under the immediate supervision of the cook. The primary responsibility of the kitchen assistant keeping the kitchen and all food storage areas clean and well organized, washing the pots and pans, mopping the floors and maintaining a clean kitchen. The secondary responsibility is for assisting in the preparation of food, kitchen when required. The kitchen assistant must have the ability to substitute for the cook during periods of short-term absence to prevent the need to employ a substitute cook. This job requires some responsibility for directing and participating in large-scale food preparation in a small to moderate size institutional kitchen that services older adults. The assistant is also responsible for communicating with and giving direction to older adult volunteers when needed. The work may include giving direction to a large number of volunteers, employees, and/or other helpers. The kitchen assistant may play an active role in the food responsibilities for special events and functions that contribute to the well being of the center. The employee must promote the mission and programs of the Center to older adults and community organizations.

Qualifications/Requirements:

Education: A high school diploma or G.E.D. is required. Some courses in culinary arts is desired. (Coursework or training in cooking of food preparation may be substituted on a month-for month basis for the general experience.)

Experience: At least 6 months experience working in a restaurant or food service setting specializing in institutional cooking, management experience preferred. Experience organizing storage areas, maintaining inventories, and sanitation are required and are particularly desired in a food service setting.

Licenses and certifications:

ServSafe Certification, Food Handler's certification by the Detroit Health Department is required. Valid Michigan Driver's License required.

Skills:

To perform this job successfully, an individual must be able to perform each duty satisfactorily. The requirements listed below are representative of the knowledge and skill, and/or ability required to oversee and participate I the nutrition program.

Physical Requirements and Working Conditions:

Ability to work long hours while standing and under conditions of high temperatures. Must possess the strength to lift supplies weighing up to 50lbs.

Technical:

• Posses basic knowledge of food storage and kitchen sanitation.
• Posses minor technical skills for kitchen equipment repair.
• Knowledge of kitchen safety procedures.
• Some knowledge of materials, methods, and equipment used in large-scale cooking; including the use and care of utensils and equipment.
• Ability to give direction to a number of employees and volunteers engaged in various operations of food preparation and service.
• Ability to positively interact with supervisors, subordinates or volunteers.
• Ability to make accurate calculations.
• Some knowledge of food preparation and storage techniques.

Organizational and Interpersonal

• Interpersonal communication skills to facilitate positive interaction with senior volunteers, community volunteers, and clients.
• Skilled in planning, organizing, supervising.
• Assist the cook in implementing and maintaining goals, objectives, policies, procedures, and work standards for the nutrition department.
• Assist the cook with inventory and equipment, supply record keeping.
• Ability to interact professionally with the public, vendors, and staff; works in cooperation with the staff to effectively meet department objucftives.
• Demonstrates reliability and punctuality while performing job tasks in a neat and organized proficient manner.
• Ability to perform duties with little supervision.
• Ability to work well under pressure.
• Ability to read and interpret a variety of instructions.
• Ability to speak effectively to exchange information and receive direction.

Reasoning Ability

• Ability to work in a service-oriented environment subject to frequently changing priorities.
• Ability to solve practical problems.

Typical Examples of Duties and Major Responsibilities:

• Assists the cook in the planning of the menus, ordering of food, and the preparation of food as assigned.
• Assists with the operation of a small to moderate size institutional kitchen with possible responsibility for supervision of subordinate food service helpers including observation of their work patterns to insure promptness and efficiency.
• Assist with ordering of foodstuffs and supplies to ensure adequate supplies are in stock through recording inventory for the cook.
• Participates in the preparation of meat, vegetables, dessert, salads and bread items when needed; Assists with measuring, mixing, seasoning, adjusting heat, garnishing, and serving of foodstuffs.
• Assists with the allocation of required amounts of prepared food for distribution.
• Responsible for the cleaning of the kitchen and related equipment.
• Under the supervision of the cook and working with other kitchen helpers ensures that kitchen standards for sanitation and cleanliness are met.
• Works with the cook to help minimizes food waste and spoilage.
• Under the direct of the cook organizes and maintains the food in storage areas; i.e freezers, inside cooler, and walk-in outside cooler, pantry and informs the cook of quality of food available.
• When necessary allocate excess food to clients in a manner that is safe, controllable, and sanitary.
• Substitutes for the cook in the cook's absence when able.
• Helps to supervise and train kitchen senior volunteers.
• Work to promote a positive and engaging environment for the volunteers and members of the Center.
• Helps with food preparation for special events.
• Helps keep the kitchen equipment is in working order.
• Wash pots and pans daily, mop, and maintain floors in the kitchen areas daily, thoroughly clean out all food storage areas weekly.
• Follow the kitchen cleaning schedule as assigned and perform other cleaning assignments as needed.
• Receive and rotate inventory products.
• Under the direction of the cook follows food storage standards and guidelines.
• Communicate problems, needs, and breakdowns that require additional technical skill to the cook.
• Communicate kitchen needs to the older adult volunteers and give them preparation directions with tasks such as: (1) daily wrapping of silverware; (2) peeling and cutting vegetable and fruits; (3) serving the line cafeteria style; (4) washing pots and pans; (5) scraping and washing dishes and trays.
• Assist with maintaining records for inventory and supply ordering.
• Makes food pickups and deliveries as needed.
• Works cooperatively with other department personnel for special events and meetings.
• Organize kitchen paper supply room.
• Carry out assigned duties that meet the overall mission and needs of St. Patrick Senior Center.

Job Type: Part-time

Pay: $16.00 - $17.00 per hour

Work Location: In person