Careers

Title: Kitchen Assistant

Department: Hospitality

Duration: 10 months - Possible Extension

Employment Status: Non-Exempt, Part-Time, Hours Vary (Approximately 20-32 hours per week)

Job Summary

Under the direction of the Food Service Manager, the Kitchen Assistant prepares and cooks multiple assigned menu items for stations and catering in a timely manner and to expected standards. Responsible for the cleanliness of work area(s) while working and at end of shift. Fosters positive customer relations.

Job Duties

• 65% - As assigned, perform volume cooking in a restaurant style atmosphere adhering to provided recipes and in keeping with safe knife handling and kitchen sanitation standards while working with speed and efficiency. - (Essential)
• 20% - Perform assignments applying knowledge and safe operations standards of kitchen tools and equipment, having the ability to read, understand and comply with instructions in English. - (Essential)
• 15% - Perform work effectively within a diverse community of students, employees, faculty, staff and others. Converse, respond to and provide ingredient information related to food allergies and dietary needs. - (Essential)

Minimum Qualifications

• High school diploma or GED. A combination of culinary knowledge and significant volume cooking experience.
• ServeSafe Certification (or equivalent food safety certification). Familiarity with special diets and allergens.
• Read, write and speak English as well as be able to converse fluently.
• One year of experience in high volume cooking and catering operation.
• Demonstrated knowledgeable of kitchen sanitation and safety procedures, in addition to special diets, common food allergies, and skilled in methods of servicing customers with these special needs.
• Proficiency in Microsoft Office applications, Google drives/folders/forms or any combination of productivity programs applicable to position responsibilities.
• Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems and handling a wide variety of tasks with efficiency and accuracy. Strong commitment to a quality work product.
• Demonstrated ability to effectively communicate verbally, in writing and electronically.
• Effective interpersonal skills as evidenced in the ability to collaborate with a variety of constituencies. Demonstrated commitment to justice, equity, inclusion & diversity.
• Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability, confidential environment with multiple and changing priorities.
• Effective organizational, logistical, time management and planning skills with the ability to manage and prioritize multiple tasks/projects simultaneously, prioritize and fulfill the functions of an office in a timely manner.
• Ability to self-motivate and work independently. Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups.

Preferred Qualifications

• Culinary Degree from an accredited school/institution.
• Five years of experience in high volume cooking and catering operation.

EXPECTED HIRING RANGE:  $17.87/hr-$18.00/hr