Kitchen Assistant

Position Title: Kitchen Assistant

Reports To: Sous Chef; Executive Sous Chef; Executive Chef

Department: Food & Beverage

Employment Dates:Temporary; Dates Range Between mid-May and mid-October

Rate: $21.65 - $25.00

Purpose of Position:

Under the direction of the Executive Chef and Sous Chefs, the Kitchen Assistant is a non-exempt, seasonal position responsible for assisting with steward duties, food preparation, cleaning, and sanitation in the kitchen. Performs all work in accordance with essential functions and responsibilities as described below and in the spirit of the Club's mission and vision.

Responsibilities:

Duties shall include but not be limited to:

• Prepares foods for cooking and/or serving. Washes, peels, cuts, mixes, stirs, strains, slices, grinds, chops food items by hand or using appropriate equipment as directed by the chefs and to established quality standards.
• Portions and wrap food for storage, stationing, or presentation onto serving plates.
• Requisitions supplies and notifies supervisor of expected shortages in a timely manner.
• Receives and stores food supplies.
• Sorts and rinses dirty china, dishes, glass, tableware, pots, pans, trays, and cooking utensils using dish machine and/or hand washing as determined by supervisor.
• Sorts and stacks clean dishes, stocking or storing them in designated areas.
• Monitors detergent levels, water temperatures and cleanliness of dish machines, prep sinks, pot sinks and hand sinks. Replaces water, detergents and rinse aids in dish machine as needed. Notifies Chef if temperature falls below safety standards.
• Keeps floors, mats, and walls in all kitchen areas clean.
• Remove trash and garbage to dumpster.
• Ensures kitchen sanitation standards are met in designated areas and assists in maintaining cleanliness in kitchen and food storage areas.
• Observes all health and safety practices and all general Club safety protocols.
• Participates in required trainings and meetings.
• Performs other tasks and duties as required.