JOB DESCRIPTION – Kitchen Assistant

Assist in the preparation of main dishes and baked goods; chopping vegetables, salad making, dish washing, food storing and stocking, and cleaning.  Includes on-the-job training.  Applicants with minimal experience in quantity cooking, vegetarian cooking and/or food service will be considered.

Minimum Qualifications:

  • Desire to work in the food service, in a rural camp setting.
  • Demonstrated interest in cooking.  Some cooking experience preferred, especially safe knife skills!  (Quantity or vegetarian cooking experience not needed, but also preferred).
  • Ability to read and adjust recipes with weights & measures, and menus.
  • Ability to work well in a close team situation, with daily deadlines.
  • Ability to learn and do tasks as assigned.
  • Ability to accept feedback and guidance, and seek guidance when needed.
  • Conversant in English.
  • Minimum age, 20.
  • High School graduate with at least one year post graduate work experience or education

Responsible to:    Food Service Director and Chef/Meal Manager

Responsibilities:

  1. Assist in preparation of meals by performing any combination of the following tasks:
    * wash, peel, cut vegetables and fruit
    * prepare salads
    * prepare breads, crackers, condiments, etc
    * prepare and/or assist with preparation of entrees, soup, side dishes, baked goods
    * prepare drinks
  2. Meal service duties:
    * delivers food to tables at the beginning of the meal
    * serve at “window” during meal times (for seconds & special requests)
    * properly store left-overs at end of each meal
    * oversee meal clean-up team of youth and/or staff, as needed
    * table setting prior to meal
    * assist in transport and set-up of weekly picnic or food for special events
  3. Kitchen maintenance and up-keep tasks such as:
    * stocking, rotating stock
    * empty trash, compost and recyclable on a regular basis
    * fold and store kitchen laundry, prepare used linens for pick-up by laundry service
    * receive and put away deliveries, helping unload truck as needed
    * wash pots, pans, dishes between meals (manual and machine santizier)
    * set up pre-wash station prior to meal clean-up
    * sweep and mop kitchen floor
    * make sure counters, sinks, and washing area are kept clean
  4. Prepare food for “take-out” as requested (for special guest needs, cabin nights, staff events, special evening programs)
  5. Assist in any area of kitchen or dining hall, as requested by Food Service Manager
  6. These are not the only duties to be performed. Some duties may be reassigned, and others may be assigned as required.
  7. Evaluate procedures and menu at end of season, making recommendations for next season

Secondary Responsibilities:  (to be determined, depending on interests and skills of the applicant):

Essential Functions:

  1. Overall duties require:  1) prolonged standing, bending, stooping, walking, lifting; 2) hand-eye coordination and manual dexterity to manipulate equipment and sharp tools; 3) able to lift up to 50 lbs; and 4) able to tolerate extended exposure to heat.
  2. Sensory ability to determine cleanliness of dishes, food contact surfaces, and kitchen area, in addition to assessing condition of food
  3. Cognitive and physical ability to operate electrical and mechanical kitchen equipment safely (dish washer, food processors, blenders)
  4. Cognitive ability to read and follow written recipes
  5. Physical ability & stamina to do physical work 8-10 hours/ day with intermittent breaks
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