What are the responsibilities and job description for the Kitchen Assistant position at French Lick Resort?
BASIC FUNCTION: The Kitchen Assistant will keep and maintain the kitchen as well as the equipment.
The Kitchen Assistant must maintain sanitation and food safety standards per guidelines. The Kitchen Assistant is expected to be flexible and assist leadership as needed with the preparation of food items.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Creative, innovative, and assertive personality
Must be willing to be flexible and assist the kitchen with any tasks requested by leadership.
Excellent communication skills.
Must be hands-on.
Must always present a hospitality mentality--warm and generous.
Must always ensure a teamwork environment.
Must work nights, weekends, and holidays as required.
ESSENTIAL FUNCTIONS:
1. Responsible for the care and cleanliness of kitchen equipment.
2. Reports irregularities and defects in equipment and machinery to supervisor.
3. Ensures the stations are clean and that all food items are properly covered and stored at the end of shift.
4. Ensures that banquet functions are properly broken down and reusable items are returned to the main kitchen and put on cafeteria shelf.
5. Maintains sanitation and safety standards.
6. Loads dishwasher with dirty dishes as needed.
7. Makes sure that the dishwasher machine is cleaning properly.
8. Makes sure that the dishes are clean and sanitized as needed.
9. Sweeps and mops kitchen as needed.
10. Cleans walls as needed.
11. Delivers food and/or equipment to assigned areas to meet operational needs.
12. Participates as needed in the preparation and execution of food items for all food venues.
13. Must be willing when needed to cook on stations, including food prep.
14. Observes cafeteria to ensure proper quality at all times.
15. Performs other duties as reasonably requested by Management.
Source: Hospitality Online
