Kitchen Assistants are required to perform various food and beverage related tasks including:

• Cook or prepare food items according to procedures or recipes as trained.
• Place food items on serving plates or dishes along with required condiments and utensils to present to customers.
• Prepare items quickly and accurately ensuring no waste and in accordance with production and portion requirements and quality standards, as trained.
• Maintain a safe, sanitary work environment.
• Maintain and clean all Food Service areas according to all County, State, and Federal Health Codes and Sanitation procedures as trained.
• Maintain and clean all preparation tables, equipment, floors, supply areas, refrigerators, and coolers as trained
• Assist in washing all dirty dishes and equipment.
• Maintain all necessary food reporting and labeling to ensure product quality.
• Keep supervisor/manager informed of all supply, food, and product inventory when necessary.
• Keep supervisor/manager informed of situations relating to facility operation, patron complaints or concerns, accidents, emergency situations, damages, and potential safety hazards.

At the beginning of the day, Kitchen Assistants are responsible for getting food preparation areas stocked and set-up.

At the end of the day they are responsible for cleaning up food preparation areas and properly storing unused food items.

Employees may be asked to perform other duties as assigned.

Participants must be able to:

• Work individually or on a team and at a quick pace.
• Have the ability to read, write, and understand instructions given in English.
• Have a friendly, positive attitude.
• Wear the required uniform.