Kitchen Staff

Job Description

Job Description

Job Purpose:

This position is primarily responsible for the planning, preparing, serving and cleaning up after meals. Ability to organize, plan and problem solve based on resources available to serve up to 500 people per meal for three meals a day. This position assists the kitchen manager with inventory and organization of all functional areas of the kitchen, including (but not limited to): pantry, freezer, walk in refrigerator, dining area, and loading dock. Additionally, this position works with and trains volunteers and vocational workers, leads shifts independently, assists with food inventory, food donations, and cleaning to ensure full compliance with all applicable food safety, nutrition, hygiene, and sanitation standards and regulations. Must be able to coach, train, and provide direction to others to help them be successful. 

  Essential job Duties:

The Kitchen Staff must be able to perform all duties of the kitchen and functional areas. 

• This position is responsible for ensuring compliance with required food safety, quality, nutrition, cleaning, sanitation procedures and regulations 

• Works with volunteers who are scheduled to perform duties in the kitchen.  Responsibilities include providing orientation to volunteers, instruction on safety in the kitchen and functional areas, and providing feedback when necessary.  
• Ability to receive and give direction and constructive coaching as development opportunities

• Ability to use hand-held tools, devices, instruments and automatic equipment. 
• Ability to maintain thorough and detailed records on food, supplies and meal counts
• Demonstrated skills including problem solving and decision making

• Ability to work a flexible schedule to cover kitchen hours.
• Working with and understanding a diverse  population
• Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals).
• Ability to maintain regular, punctual attendance.

• Follows approved client menu preparation, delivery and service protocols within approved timelines.
• Maintains clean, stocked, and continuous service-ready work areas utilizing HACCP and positive food handlers techniques.
• Assist with appropriate inventory of food and supplies by including dating, rotating products for service and documenting outages of same.
• Ability to communicate effectively both verbally and in writing

EDUCATION & EXPERIENCE REQUIREMENTS:

• High School diploma or GED 
• A minimum of two (2) years’ experience planning, preparing, serving and cleaning up in a high volume, fast paced food service environment  
• Food Manager Certificate preferred but not required 

WORK ENVIRONMENT : 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a kitchen setting with varying degrees of temperatures and noise levels. 

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER: 
Siena Francis House provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY: 
Siena Francis House is a participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: -verify/employees.

PHYSICAL DEMANDS : 
The physical demands described here are representative of those that must be met by an employee to be successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to stand, walk, use hands to finger, handle, or feel, lift and/or move up to 50 pounds, and talk and hear. Exposure to both hot and cold environments due to cooking in the kitchen, working in the refrigerator, or working in the freezer. The employee is occasionally required to sit and reach with hands and arms. The employee may occasionally stoop, crouch or crawl to access work or storage.  The work environment may have extended working hours, frequent time constraints, and shifting priorities, contributing to physical and mental stress.  Specific vision abilities required by this job include close vision.