Kitchen Staff

Sunny Glen Children's Home Job Description 

Job Title: Kitchen Staff

Supervisor:  Food Service and Kitchen Manager

FLSA Status: Non-Exempt 

Prepared by: Human Resources Department  

General Summary:  

The main objective of the kitchen staff position is to maintain the tray line area ready for the next meal service in a timely manner. In addition, this position is responsible for replenishing floor stock according to the floor stock forms and dishwashing.

Essential Duties and Responsibilities

• Responsible for the general order and cleanliness of the tray line area. This includes sweeping and mopping. 
• Follows proper procedures when serving food during mealtimes. Take temperature and taste foods before the tray line starts. 
• Keep all silverware stocked and ready for mealtimes. Ensure that all plates, bottoms, tops, and trays are ready for the next tray line service. 
• Refill the service area's refrigerator and get it ready for the next meal service. 
• Maintains temperature log using T-sticks or recommended thermometer. 
• Replenish floor stock based on floor stock forms, all items requested should be accounted for, and notify the manager for any items that are out. 
• Discuss with a manager when there is a discrepancy on the floor stock form. 
• Maintain refrigerators on the floor clean and free of expired items. Any open containers and expired items should be thrown away. 
• Follows standardized cleaning, safety, and sanitation procedures. Practices the “clean-as-you-go” philosophy. 
• Maintains floor and traffic areas by vacuuming, sweeping, mopping, and spot cleaning. • Follows departmental closing procedures. 
• Performs daily cleaning assignments. 
• Be sure every area has clean trashcans in place. Discard all trash and empty cardboard bins. 
• Cleans and returns all pots, pans, China, flatware, trays, storage containers, other items, utensils, and equipment in a timely manner, following FNS standards and policies. • Sets up and maintains a 3-compartment sink.  
• Change water as needed and maintain proper levels of chemical additives to properly wash, rinse, and sanitize items.
• Check the soap supply and use a test strip to be sure that the correct amount of sanitizing agent is present. 
• Maintain a clean dish machine and monitor soap and rinse additive supplies. Replenish dishes and dry trays to the counter in a timely manner.