Kitchen Assistant

City Rescue Mission Inc; Oklahoma City (OK); On-site; USD 17,000 - 22,000; Full time

Job summary

City Rescue Mission Inc. is seeking a Kitchen Assistant to support food preparation, cooking, and kitchen cleanliness in a high-volume setting. You will follow health and safety guidelines and assist in training clients and volunteers in proper kitchen procedures.

Responsibilities include menu adherence, inventory checks, and collaboration with the Kitchen Manager to maintain cost-effective strategies while serving nutritious meals to those in need.

Qualifications

• Requires strong organizational and communication abilities.
• Customer service orientation is essential in a shelter environment.
• Experience in high-volume food production preferred.

Responsibilities

• Assist in food preparation, cooking, and kitchen sanitation following safety procedures.
• Train clients and volunteers in proper kitchen procedures and healthy cooking.
• Prepare meals per recipes and adjust menus with kitchen manager approval.
• Inspect deliveries, manage inventory, and store items correctly for cost efficiency.
• Maintain cleanliness of kitchen, cafeteria, and storage areas per health codes.

Skills

Organizational skills

Oral communication

Customer service orientation

Education

High school diploma or GED or equivalent experience

Job description

Summary: The kitchen assistant is responsible for implementing food preparation, cooking, and cleaning the kitchen and dining area. The kitchen assistant must follow all safety policies, procedures, and health department regulations to ensure proper handling of food and utensils. Kitchen Assistant will assist the kitchen manager in training clients in proper kitchen procedures and promoting an atmosphere of cooperation among staff and clients.Essential Functions:Perform assigned kitchen responsibilities while adhering to all food safety procedures.Prepare according to recipes and serve colorful and appetizing meals according to the schedule under the supervision and direction of the Kitchen Manager.Submit all menu suggestions to the kitchen manager for approval.If posted menu needs to change, for any reason, obtain approval from the kitchen manager.Follow the suggestions by the Kitchen Manager to use items in the cooler to add to recipes as an effort to use inventory.Position requires working within the staff/client professional boundaries as set forth by the agency. Under no circumstance should an employee engage in any type of relationship with a client other than professional in nature according to job description. Each client has a case manager. Under no circumstances are you to assist a client with advice or goods, except as related to kitchen work therapy.Assist volunteers and clients in teaching them to prepare and cook food that is healthy and appetizing.Always be courteous to our clients and volunteers.Report any negative issue to the kitchen manager and he/she will handle the situation.Observe all safety training instructions including the use of equipment, handling of food, sanitation, and health code regulation compliance.Complete required training in a timely manner.Maintain kitchen, cafeteria, and food storage areas in a clean and safe operating manner ensuring all health code regulations and CRM procedures are adhered to.Must follow up on all assigned cleaning tasks given to clients and volunteers to ensure proper procedures have been followed.Correct or complete the task, if necessary, prior to leaving your assigned shift.Report to the kitchen manager any equipment that needs maintenance, repair or replacement.Incorporate Regional Food Bank and individual contributions into the menus as appropriate for maximum cost effectiveness, per kitchen manager’s instructions.Report any inventory of food and kitchen supplies needed to maintain appropriate levels to the kitchen manager. Inspect all deliveries upon arrival for freshness and quality and then use/store appropriately.Assist in processing and/or pickup of food donations.Knowledgeable in proper food storage, documentation and use of product in a timely manner.Other duties as assigned by the operations director and/or president.Qualifications:High school, G.E.D. or at least 2 years' experience in high volume food production in an institutional size kitchen.Position requires organizational skills, oral communication skills, and customer service orientation.