Temporary Culinary Worker

Summary/General Description Of Job

The Culinary Worker prepares any or all items on a menu. The incumbent performs a full range of food service activities, such as preparing and/or modifying menus and recipes and maintaining the cleanliness of the kitchen area and equipment.

Essential Duties & Job Functions

• Rinses and wipes down hoods, splash areas, and grills.
• Wipes down ovens, dessert and display cases, and beverage dispensing machines.
• Maintains cleanliness of coolers and freezers.
• Washes kettles, dishes, and silverware after use.
• Polishes stainless steel kitchen equipment as needed.
• Cleans and sanitizes kitchen tables and shelves, mops kitchen floor, and vacuum dining area.
• Transports kitchen and food supplies to dining facility and/or cold storage upon receipt.
• Retrieves daily food supplies from cold storage as needed.
• Stocks coolers and snack areas in the dining facility.
• Fills condiment dispensers on dining hall tables.
• Prepares salads, sandwiches, and other self-serve food items.
• Prepares desserts and assists Cook II with meal preparation.
• Prepares menu items utilizing various kitchen appliances.
• Performs related work as assigned.

Accountable For

• Government food service regulations and food handling rules.
• Practices and technique’s used in a commercial food preparation environment.
• Common safety practices and protective equipment used in a commercial kitchen.
• Reading and following instructions.
• Communicating effectively, both orally and in writing.
• Maintaining an organized work area.

Work Conditions

• The employee is regularly required to talk and hear to understand instructions, provide information and respond to safety warnings.
• Work conditions require the employee to stand; climb, balance, stoop, kneel, crouch or crawl.
• The employee may frequently lift and/or move objects weighing up to 35 pounds without assistance and lift and/or move heavier objects with assistance.

Job Requirements (Education, Experience, Professional Associations)

• Mandatory:
• A high school diploma or equivalent.
• One (1) year of experience in food service industry.
• Preferred:
• Previous experience in a high-volume, institutional food service setting.
• Certified Food Professional.

Benefits

• Competitive pay and benefits packages.
• Health care, dental, vision, life insurance.
• 401(k).
• Education assistance.
• Paid time off including PTO, holidays, and any other paid leave required by law.

Salary Range

The salary offered will depend on several factors including, but not limited to, relevant experience, skills, education, geographic location, internal equity, business needs, and other factors permitted by law. Posted pay ranges are a general guideline only and are not a guarantee of compensation or salary.

EEO Statement

ASRC Federal and its Subsidiaries are Equal Opportunity employers. All qualified applicants will receive consideration for employment without regard to race, gender, color, age, sexual orientation, gender identity, national origin, religion, marital status, ancestry, citizenship, disability, protected veteran status, or any other factor prohibited by applicable law.