Kitchen Assistant

JOB SUMMARY:

Prepares portions and serves menu of the day to students and adults at satellite schools or main production sites. Daily cleans the kitchen areas including pots, pans, utensils, and trays. Sell lunches over the lunch period. Maintains a clean and pleasant working and service environment.

JOB DUTIES:

• Utilizes the standardized preparation procedure for food preparation as determined by the Director of Foodservice.
• Sells lunches over the scheduled lunch periods.
• Maintains inventory of food and non-food items, orders food as needed for the following week as assigned.
• Maintains timely and accurate order/production records as required by the state of WI and the Director of Foodservice.
• Conducts and promotes proper cleaning, sanitizing, and food storage methods.
• Maintains cash bank for meals and maintains student lunch accounts.
• Cleans and stores food trays in prescribed manner established by the state of WI and the Director of Foodservice.
• Washes pots, pans, and utensils in prescribed manner.
• Sets up, cleans, and maintains dishwasher and surrounding area.
• Assists other foodservice employees as directed by the Head Cook, Manager, and/or Director in the production and/or delivery of food and non-food items.
• Maintains a professional work environment.
• Follows all procedures and guidelines for the Foodservice operation as established by the Director.
• Attends periodic training and in-service sessions.
• Performs all other duties as assigned by the Food Service Director and/or Cook or Manager.

PHYSICAL DEMANDS:

• Capable on a continuous basis: manual dexterity to shred, chop, assemble, and mix foods; stamina to stand and walk on hard floor for long periods of time; reach, grasp, grip and utilize repetitive movement of both hands; seeing with both near and far visual acuity; communicate verbally.
• Capable on a frequent basis: withstand a wide range of temperatures; lifting from floor to waist food items or objects weighing up to #25; lifting from waist to shoulder food items or objects weighing up to #25.
• Capable on an occasional basis: lifting from floor to waist food items or objects weighing up to #50; carrying food items or objects weighing up to #50 for a distance of 15 feet; lifting from waist to shoulder food items or objects weighing up to #50.

REPORTS TO:

Food Service Director and/or Manager.