Kitchen Assistant (54502)

SUMMARY
This role assists with prep work in the kitchen and supports the cook in providing three meals per day for all patients.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties and responsibilities may be assigned.

• Receives deliveries and stores food in refrigerators and freezers.
• Rotates stock in containers to maintain freshness.
• Cleans food preparation areas and removes garbage from the kitchen.
• Makes lists of items that need to be ordered for campus cooks and assists in keeping the kitchen organized.
• Prepares the ingredients for Campus cook to prepare the entrees and meals that are offered on the menu.
• Washes, chops, grates and slices vegetables to go in various dishes.
• Cuts and slices meats to the appropriate portion sizes.
• Complies with special food handling requirements for certain restricted diets
• Assists in cleaning the kitchen

COMPETENCIES (KSAs)

• Problem Solving
• Decision Making
• Communication
• Teamwork
• Stress Management
• Judgment
• Attention to Detail
• Cleanliness
• Creative
• Safe Food-Handling

REQUIRED EDUCATION

• High school diploma or GED
• Associates degree in culinary arts from a community college or technical schools a plus 

LICENSE/CERTIFICATION

• NYS Serv Safe certificate

REQUIRED EXPERIENCE

• Previous restaurant experience.
• On-the-job training in knife use and safe and sanitary food handling procedures.

WORK ENVIRONMENT

• This job operates in a kitchen environment and routinely uses a variety of cooking utensils and equipment such as blenders, bowls, grills, grinders, kettles, measuring devices, mixers, ovens and slicers, as well as recipes. The work area may be warm and humid.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.

• Regularly required to stand and walk most of the day
• Frequently required to reach, lift and carry food and kitchen equipment up to 50 pounds
• Visual acuity required for appraising appearance of food