K1 Kitchen Helper

Job Description

Job Description

JOB DESCRIPTION

K1 KITCHEN HELPER 1

Reports To: Chef

Job Type: Full Time

Hours Per Week: +40 hours

GENERAL DESCRIPTION

As K1 Kitchen Helper , responsibilities include coordinating with the Head Chef and Cooks to execute all work assignments in the kitchen/ dining room area department and ensure that organization, sanitation, and cost of operation are consistent with the overall food and beverage goals and objectives.

RESPONSIBILITIES AND DUTIES

• To clean and sanitize designated areas, complying with statutory and company hygiene requirements, including floors, chairs, counters, shelves, fixtures, fittings, fridges, and walls.
• Ensure that the dining room is always clean, sanitized, and presentable.
• Ensure proper floor maintenance procedures are followed according to CHH Standards. Care for floors, use specified products to wash floors and ask for assistance from the Chef.
• Clean all spills on floors. Use wet floor signs around spills prior to mopping to ensure the safety of guests and staff.
• Ensure that ample cups, glassware, bowls, silverware, trays, and juice containers are stocked; dairy products, fruit, juice, yogurt, sandwiches, pastries, ice cream, condiments, disposable cups/lids, and tea and coffee condiments are also stocked at all times.
• Set up a coffee station in the lobby with condiments and pastries for breakfast and dinner service. The station will be set up before every dinner service and torn down after every meal.
• As assigned, to serve on the food line, maintaining cleanliness of the steam table before, during, and after meal service.
• During meal services, maintain all service areas, including cleaning and replenishing the dining room.
• Assist dishwashers with scraping dishes and cleaning speed racks.
• At mealtime completion, clean all dining room equipment, including but not limited to:
  • Coffee machines
  • Pop dispensers
  • Milk machines.
  • Toasters
  • Cereal dispensers
  • Coolers
  • Soup warmers
  • Microwaves
  • And all dining room-related equipment
• Provide professional, courteous guest service always.
• Assist Chef/Sous Chef when requested to provide supply requirements for the dining room.
• Wash all fruit.
• Ensure safety is being administered, e.g., using proper PPE, Nitrile gloves, or rubber gloves when using chemicals.
• Assist with loading and unloading groceries and stocking grocery orders and supplies.
• Dispose of garbage and recyclables to their proper disposal designations.
• Responsible for the training of all new employees when necessary.
• Ensure proper rotation of products by meeting departmental standards.
• Wash dishes.
• Responsible for properly storing glassware and silverware, and organizing their storeroom.
• Ensure safety is being met as a departmental goal.
• Work in the kitchen when assigned by the Chef and Director of Food & Beverage or designate.
• Kitchen General Helper will follow the direction of the Chef
• All General Helpers in the kitchen or dining room will assist in serving the food line to provide adequate customer service to the guests.
• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position and the ability to work the night shift as per schedule requirements.
• Due to the hospitality industry's cyclical nature, employees may be required to work varying schedules to reflect CHH's business needs, including working at other CHH facilities. In addition, attendance at all scheduled training sessions and safety meetings is required.
• Knife use: General Helpers are authorized to use a commercial kitchen knife under the direct supervision of the Head Chef after subsequent training is conducted to ensure safety handling is adhered to,

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel.

• Assist the food & beverage staff with special requests
• Additional duties as necessary and assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must speak, read, write, and understand the primary language(s) used in the workplace.
• Must possess basic computational ability.
• Knowledge of chemicals, sanitation, and ware washing techniques and procedures.
• Strong motivational skills.
• Working knowledge of federal, State, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and Ambassador relations, including, but not limited to, statutes and their comparable State and local laws (where applicable).

PHYSICAL DEMANDS

• The worker must be able to stand for long periods of time during a working shift, but the length of time spent on tasks may vary from day to day and task to task.
• Ability to physically handle kitchen equipment, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds.
• The General Helper is subject to sufficient noise. This may cause subordinates to shout above the ambient noise level.
• Must be able to lift to 50 lbs. regularly and continuously.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously when communicating with guests and supervisors. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception.
• Manual dexterity is required to use and operate all necessary equipment. Finger dexterity is also required to operate kitchen equipment.

QUALIFICATION STANDARDS

Experience

Kitchen-related experience preferred.

Licenses or Certificates

Basic Food Safe Certificate

Standard First Aid

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per CHH standards.

This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time.

COMPENSATION AND BENEFITS (AFTER 90 DAYS)

• Dental Insurance
• Health insurance
• Paid time off
• Vision insurance
• Free meal
• After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.