Kitchen Assistant

$19.00 hourly
  • St. Anthony's
  • Apr 20, 2020
Part time - Temporary Entry Level Dining Room / Cooking

Job Description

HOURS: 14 hours/week   Saturday & Sunday 6:30 am-3:30 pm 

PRINCIPAL RESPONSIBILITY:

The Kitchen Assistant reports to the Executive Chef and works as part of the kitchen team getting direction from the lead Chef in the position they are posted in for the day. The Kitchen Assistant assists with the preparation of food for St. Anthony’s Dining Room serving 2,500 hot, fresh and nutritious meals a day for low-income and homeless guests. The Kitchen Assistant will be required to follow instructions as well as obey all health and safety rules in the kitchen. The Kitchen Assistant will also be able to function in a fast-paced, busy environment as a part of a team.

 

MAJOR DUTIES:

  • Assists with all aspects of the daily meal preparation for Dining Room (DR) guests.
  • Ensures food is prepared for the dining room meal according to safe and healthy food safety standards.
  • Maintains the cleanliness of the food prep area, walk-in and freezer, food preparation equipment, loading, receiving, and storage areas.
  • Responsible for cleanliness of the kitchen work area including the ovens, steam kettles, serving line, prep area, walk-in, food preparation equipment, and storage areas.
  • Coordinates with Prep Chefs for daily prep work and completes prep sheets as needed.
  • Cooks menu items in cooperation with the rest of the kitchen staff and as directed by the chef. 
  • Maintains a positive and professional approach with coworkers and guests. 
  • Facilitates and ensures a safe environment with respect to health and safety standards in the kitchen. Observes safety procedures and precautions.
  • Maintains awareness of and assists in the identification of workplace and job hazards.
  • Attends and participates in relevant meetings: Dining Room Staff, Operations, Fr. Alfred Center (FAC) Supervisors, and Foundation-wide, etc.
  • Adheres to the guidelines of the SAF Safety Program.
  • Performs other duties as assigned by the Executive Chef

MINIMUM QUALIFICATIONS:

  • Experience working with and/or knowledge of issues affecting chemically-dependent adults preferred.
  • Must be able to perform calmly and professionally in high-pressure situations.
  • Ability to move cases and bulk bags of food; must be able to lift and carry 50 pounds.
  • Knowledge of safe, sanitary food handling procedures.
  • Has a current food safety certificate or is willing to obtain one within first two weeks of employment.
  • Strong interpersonal, listening, oral communication, and conflict resolution skills.
  • Excellent work habits: punctual, reliable, cooperative, and team-oriented.
  • Ability to work with minimal supervision.
  • Ability to set limits and handle emergency and pressure situations.
  • Ability to work non-traditional hours (weekend and holiday work required).
  • Commitment to St. Anthony Foundation Statement of Values and a desire to work for a social service agency serving the poor.

 

We honor diversity and respect the religious commitments of all employees and applicants. In turn, our employees respect the Franciscan traditions and Catholic Social Teachings on which this organization is based, and they support the mission of St. Anthony’s.

 

Job duties and responsibilities may be revised or changed as the need arises.  This job description is not a written or implied contract of employment.