K2 Kitchen Helper

Corporate Hospitality Service; Odessa (TX); On-site; USD 26,000 - 32,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

Free meal

Career development opportunities

Job summary

Corporate Hospitality Service seeks a K2 Kitchen Helper 2 to coordinate with the K1 and support kitchen/dining room operations. You will help ensure sanitation, organization, and cost controls align with food and beverage goals.

This role requires attending to dining room cleanliness and guest service with a proactive attitude. Responsibilities include stocking supplies, setting up coffee stations, assisting on the food line, and training new staff.

Qualifications

• Experience in kitchen or dining areas is preferred.
• Knowledge of sanitation and hygiene standards.
• Ability to follow safety procedures and PPE usage.

Responsibilities

• Clean and sanitize designated areas following hygiene rules.
• Keep dining room clean, sanitized, and presentable.
• Maintain floor care and spill safety with signs and mopping.
• Stock cups, glassware, dishes, and condiments at all times.
• Set up coffee station for breakfast and dinner service.
• Assist on the food line and maintain clean service areas.
• Support dishwashers with scraping and speed racks.
• Train new employees as needed and ensure product rotation.
• Store glassware and silverware properly; uphold safety standards.

Skills

Sanitation

Food safety

Cleaning

Customer service

Teamwork

Education

Basic Food Safe Certificate

Standard First Aid

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

JOB DESCRIPTION

K2 KITCHEN HELPER 2

Reports To: Chef

Job Type: Full Time

Hours Per Week: +40 hours

GENERAL DESCRIPTION

As a K2 Kitchen Helper 2, responsibilities include coordinate with the K1 to execute all work assignments in the kitchen/ dining room area department and ensure that organization, sanitation, and cost of operation are consistent with the overall food and beverage goals and objectives.

RESPONSIBILITIES AND DUTIES

• To clean and sanitize designated areas, complying with statutory and company hygiene requirements, including floors, chairs, counters, shelves, fixtures, fittings, fridges, and walls
• Ensure that the dining room is clean, sanitized, and presentable at all times
• Ensure proper floor maintenance procedures are followed according to CHH Lodging Standards. Care for floors, use specified products to wash floors and ask the Chef or Sous Chef for assistance.
• Clean all spills on floors. Use wet floor signs around spills prior to mopping to ensure the safety of guests and staff.
• Ensure that there are ample cups, glassware, bowls, silverware, trays, and juice containers; dairy products, fruit, juice, yogurt, sandwiches, pastries, ice cream, condiments, disposable cups/lids, and tea and coffee condiments are stocked at all times.
• Set up a coffee station in the lobby with condiments and pastries for breakfast and dinner service. The station will be set up before every dinner service and torn down after every meal.
• As assigned, to serve on the food line, maintaining cleanliness of the steam table before, during, and after meal service.
• During meal services, maintain all service areas, including cleaning and replenishing the dining room.
• Assist dishwashers with scraping dishes and cleaning speed racks.
• At mealtime completion, clean all dining room equipment, including but not limited to
  • Coffee machines
  • Pop dispensers
  • Milk machines
  • Toasters
  • Cereal dispensers
  • Coolers
  • Soup warmers
  • Microwaves
  • And all dining room-related equipment
• Provide professional, courteous guest service at all times.
• Assist the Chef/Sous Chef when requested to provide supply requirements for the dining room.
• Wash all fruit.
• Ensure safety is being administered, e.g. using proper PPE, Nitrile gloves or rubber gloves when using chemical .
• Assist with loading and unloading groceries and stocking grocery orders and supplies.
• Dispose of garbage and recyclables to their proper disposal designations.
• Responsible for the training of all new employees when necessary.
• Ensure proper rotation of products by meeting departmental standards.
• Responsible for properly storing glassware and silverware and their storeroom organization.
• Ensure safety is being met as a departmental goal.
• All General Helpers in the kitchen or dining room will assist in serving the food line and providing adequate customer service to the guests .

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel.

• Assist the food & beverage staff with special requests
• Additional duties as necessary and assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must speak, read, write, and understand the primary language(s) used in the workplace.
• Must possess essential computational ability.
• Knowledge of chemicals, sanitation, and ware washing techniques and procedures.
• Strong motivational skills.
• Working knowledge of federal, State, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and Ambassador relations, including, but not limited to, statutes and their comparable State and local laws (where applicable)

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems.
• The worker must be able to stand for long periods of time during a working shift, but the length of time spent on tasks may vary from day to day and task to task.
• Ability to physically handle kitchen equipment, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds.
• Must be able to lift up to 50 lbs. regularly and continuously.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
• Talking and hearing occur continuously when communicating with guests and supervisors. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception.
• Manual dexterity is required to use and operate all necessary equipment. Finger dexterity is also required to operate kitchen equipment.

QUALIFICATION STANDARDS

Experience

Kitchen-related experience preferred.

Licenses or Certificates

Basic Food Safe Certificate

Standard First Aid

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per CHH standards.

This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time.

COMPENSATION AND BENEFITS (AFTER 90 DAYS)

• Health insurance
• Paid time off
• Vision insurance
• Free meal
• After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.