Employment Type : Full-Time
JOB SUMMARY: TEMPORARY POSITION: KNOWLEDGE, ABILITIES, SKILLS:
The KITCHEN ASSISTANT is directly supervised by the Food Service Manager and Center Director with general supervision from the DIRECTOR OF SENIOR SERVICES. Assists FOOD SERVICE MANAGER in preparation of meals; assists in setting up and serving meals; assists in packaging meals for delivery to the homebound; participates in cleaning; aids in maintaining all safety, health and fire prevention regulations; performs other duties as assigned.
JOB DUTIES AND RESPONSIBILITIES:
1. ASSISTS FOOD SERVICE MANAGER IN PREPARATION OF MEALS: performs all duties necessary to prepare meals following menu plans and preparation instructions.
2. MAY OPERATE STANDARD KITCHEN EQUIPMENT (as assigned): follows all safety guidelines concerning the proper operation of equipment such as, but not limited to, mixer, slicer, range, convection oven, food processor, dishwasher, etc.
3. ASSISTS IN SETTING UP AND SERVING MEALS: helps set up serving line and serves meals according to portion guidelines.
4. ASSISTS IN PACKAGING MEALS FOR DELIVERY TO THE HOMEBOUND: packages meals in proper containers to maintain necessary temperature control while making appearance of meal as pleasing as possible; makes sure complete menu is properly packaged in each meal container; assists VAN DRIVER in placing meals in insulated carrying container for delivery.
5. PARTICIPATES IN CLEANING: performs work necessary to properly clean kitchen, equipment, utensils, dishes, dining area, rest rooms, etc. as assigned.
6. AIDS IN MAINTAINING ALL SAFETY, HEALTH, AND FIRE PREVENTION REGULATIONS.
7. PERFORMS OTHER DUTIES AS ASSIGNED.
20 - 28 hours per week.
$11.00 per hour.
SAFETY-SENSITIVE JOB FOR PURPOSES OF THE ARKANSAS MEDICAL MARIJUANA AMENDMENT
Knowledge of health, safety, and fire prevention standards
Knowledge of basic principles of quantity food preparation
Knowledge and ability to operate all food service equipment
Knowledge of basic principles of portion control
Knowledge of ingredient measurement
Ability to follow menu plans
Ability to follow recipes
Ability to perform minimal heavy lifting and carrying
MINIMUM QUALIFICATIONS:
The formal education of Grammar school or higher; some experience in food preparation; ability to speak, read, write, and understand English.
PHYSICAL AND MENTAL REQUIREMENTS:
Ability to communicate with employees, supervisors and other contacts verbally and/or in writing
Ability to understand and follow complicated verbal and written instructions, guidelines, policies and procedures
Ability to handle stressful situations
Ability to complete complex paperwork/forms required to document time and work completed
Ability to make decisions and do problem solving
Ability to maintain an acceptable attendance pattern
Ability to do multi-tasking with minimal errors
Ability to stand or sit for long periods of time
Ability to grasp, reach, bend, stoop, kneel, squat, climb and move about freely
Ability to travel both short and long distances
Ability to lift objects up to 40 pounds
Ability to work with minimal supervision
Ability to work as a team member
Ability to perform duties in accordance with safety guidelines
SPECIAL REQUIREMENTS:
Must maintain current ServSafe Food Protection Manager Certification.