Kitchen Assistant

About the Role

Assist the Director of Culinary Services & Education in all areas of food service, including meal preparation, record keeping, and sanitation.

Responsibilities

• Work with Director of Culinary Services & Education to prepare nutritious breakfast, lunch, afternoon snacks, and dinner for shelter residents.
• Learn and comply with USDA meal patterns; follow planned menus and production records unless a substitution has been approved.
• Transport meals to other centers, if needed.
• Prepare foods that meet special dietary requirements and post appropriate information regarding special diets and allergies.
• Maintain a running list of foods and supplies needed; assist with or complete inventory at the end of each menu cycle.
• Follow CACFP meal pattern chart regarding food components and required portion size by age.
• Assist with completing monthly kitchen observation and safety checklist.
• Maintain inventory for kitchen equipment and supplies.
• Maintain a safe and sanitary food service environment, including sweeping/cleaning kitchen floors, cleaning the kitchen at the end of each day, and keeping the pantry clean and organized.
• Wash and air dry all dishes and put them away in the appropriate place each day.
• Wear a clean and appropriate uniform, head covering, and shoes.
• Clean refrigerator, freezer, and ice machines as needed.
• Sanitize all food preparation areas and utensils after each use.
• Keep cabinets and drawers in an orderly manner; label and store all food items properly.
• Label, date, and properly store all refrigerated foods in airtight containers.
• Attend all staff meetings.
• Display understanding of CACFP regulations, licensing requirements, and Head Start Program Performance Standards.

Qualifications

• High school diploma or equivalent required.
• Must complete required initial and annual training related to the Child and Adult Care Food Program (CACFP) and nutrition.
• Previous experience supporting kitchen operations in a food service, residential, or educational setting preferred.
• Demonstrated ability to follow food safety and sanitation guidelines in compliance with local health regulations.
• Previously assisted with basic food preparation, portioning, and plating under the direction of kitchen leadership.
• Prior experience receiving, unpacking, and properly storing food deliveries and kitchen supplies.
• Ability to work effectively in a fast-paced, team-oriented kitchen environment.

Skills

• Knowledge of basic food preparation techniques and kitchen operations.
• Understanding of food safety and sanitation standards (e.g., ServSafe guidelines).
• Ability to follow written and verbal instructions accurately.
• Strong attention to detail and cleanliness.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Team-oriented with a cooperative and positive attitude.
• Dependability and punctuality in supporting daily kitchen routines.
• Basic inventory and food storage knowledge.
• Physical stamina to stand for long periods and lift up to 25 pounds.
• Effective communication and interpersonal skills to support a collaborative kitchen environment.
• Must adhere to all health and safety regulations to maintain a clean and compliant kitchen environment.

Physical Requirements

• Ability to stand, walk, and be on feet for extended periods during the shift.
• Ability to lift, carry, push, or pull up to 25 pounds.
• Ability to bend, stoop, reach, and perform repetitive movements.
• Manual dexterity to handle kitchen utensils, equipment, and cleaning supplies safely.
• Tolerance for working in hot, humid, and fast-paced kitchen environments.
• Ability to follow safety procedures and respond quickly in case of an emergency.

Health Requirements

• Proof of Tuberculosis (TB) test clearance required prior to employment.
• Must comply with any additional health screenings or vaccinations required by Our House or other regulatory agencies.

Other Requirements

• Maintains ServSafe credential (training provided).
• Maintains First Aid CPR credential (training provided).

Schedule

In-office, 40-hour workweek, Monday through Friday during standard business hours. May be required to work early mornings, evenings, weekends, or holidays depending on meal schedules or programming needs.

Work Environment

Work is performed primarily in a commercial or institutional kitchen setting. Exposure to hot surfaces, sharp utensils, cleaning chemicals, and varying temperatures is common. Requires interaction with kitchen staff, supervisors, and occasionally residents, students, or clients.

Pay

The estimated salary range reflects an anticipated range for this position. The actual salary offered is determined by considering each candidate's knowledge, skills, abilities, years of relevant experience, specific and unique skills, level of education attained, and certifications or other professional licenses held.