Role and Responsibilities

• Assisting with preparing meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Setting up the salad bar and sandwich bar daily and ensuring plates and flatware are set for the next day.
• Tracking, recording, and maintaining inventory stock, including foods, beverages, and kitchen supplies. Label products properly and adhere to first-in, first-out (FIFO) procedures.
• Arranging food delivery for the week and keeping the storage units clean and organized.
• Washing dishes, pots, pans, and flatware, and resetting carts for next-day operation on a rotational basis.
• Cleaning all kitchen areas and helping maintain a clean and organized dishwashing area.
• Following all manuals and Standard Operating Procedures for all equipment.
• Additional duties as assigned.

Skills, Qualifications, and Attributes

• Experience in a challenging, fast-paced work environment requires versatility, adaptability, and resourcefulness.
• Ability to prioritize effectively and work in a self-directed manner.
• Capacity to juggle mundane and complex tasks.
• Abides by all state food safety and sanitation laws.
• Exceptional time management skills.
• Willingness to undertake complex and straightforward tasks with equal enthusiasm and energy.
• One to three years’ experience as a Kitchen Assistant, Line, or Prep-Cook preferred.

Physical Requirements

• Moderately heavy physical labor is occasionally required to ensure the smooth flow of the department's operations.
• Extensive walking is required.
• Subject to wet floors, extreme temperature changes, and noise.
• Must be able to be on their feet, work for long periods, and bend, squat, and reach.
• Must be able to lift 25 pounds and occasionally up to 50 pounds.