Kitchen Assistant Part Time

WindsorMeade Kitchen Assistant Grp 3

Part Time. 20 to 30 hours a week. 

Evenings 3pm to 9pm weekdays also must be available to work weekends as needed

Benefits

The benefits eligible for this position depend on the total hours worked.

Job Description

Assists team members with daily preparation and production of menu items as specified by the Chef. Maintains sanitation of work area and equipment.

EDUCATION, EXPERIENCE, CERTIFICATION AND LICENSURE REQUIREMENTS

1. High School diploma or equivalent preferred.
2. No licensure required.

Job Duties 

1. Maintains clean and organized food preparation and service areas in accordance with sanitary regulations and established guidelines (“side work”). This includes:
   1. The restocking of all dishes, glassware, silverware, pots/pans, trays, and other utensils used in the food service program.
   2. Cleaning and sanitizing work areas daily including seating areas, counters, and other areas.
   3. Washing and cleaning all cookware and utensils.
   4. Clearing courses, bussing, and resetting tables.
   5. Scrubbing, mopping, or vacuuming service area floors including kitchen, dining room, wait stations, and other assigned areas.
   6. Empty all trash receptacles and disposal in designated area.
2. Maintains kitchen equipment to meet food safety and health department requirements. Reports malfunctioning equipment. Maintains a safe work environment.
   1. Responsible for the operation of an automatic dishwashing machine and use of a three-compartment pot sink according to proper procedures.
   2. Performs routine maintenance of dish room equipment to include sanitation and deliming of the dish machine.
   3. Refers to Safety Data Sheets for safety precautions or need for personal protective equipment.
   4. Secures kitchen equipment and small wares when leaving kitchen.
   5. Follows policies and procedures for incident and accident prevention.
   6. Performs duties in accordance with federal, state, and local regulations to ensure quality foodservice, proper food storage and nutritional services for each resident.
3. Provides proper utensils to facilitate plating and presents food in an attractive and palatable way.
4. May ensure that the proper diets are served to each resident including therapeutic diets.
5. May report percent of food consumed to clinical team.
6. May serve meals in proper dining fashion. Ensures resident satisfaction with all food served.
7. Complies with established sanitation standards, personal hygiene, and health standards.
   1. Follows proper food preparation and handling techniques.
   2. Wraps, labels, dates, and properly stores all food ingredients according to safe food handling techniques and practices.
   3. Check foods and meats in storage.
   4. Ensures that food items are maintained and served at proper temperatures.
8. May train other team members in food service skills, regulatory requirements, and best practice standards.
9. Assist with stocking of food and supplies.
10. May prepare and cook basic food items using proper equipment and  established food preparation techniques following standard recipes.
    1. Readies food on time for service.
    2. Sets up serving areas in accordance with posted menus and procedures.
    3. Ensures that food items are maintained and served at proper room temperatures and maintains accurate records of foods served.
11. Assists in maintaining records of resident menus selections, nourishments, production sheets and temperature logs. 
12. May ensure that proper nourishment and supplies are kept in stock.
13. All other duties as assigned.

Knowledge, Skills, and Abilities

1. Basic knowledge of general kitchen and ingredient offerings to perform entry-level duties in preparation and presentation of menu at the community.
2. Knowledge of food production preparation techniques, including sanitation and storage.
3. Knowledge of Health Department regulations related to food storage, preparation, and service in a licensed commercial kitchen.
4. Ability to use and maintain kitchen equipment.
5. Ability to read, write, and follow written and oral instructions.

SUPERVISION and Decision Making EXERCISED

1. Work is directly supervised – receives instruction, guidance, and direction from others.
2. Decision making is based on internal and standardized policies, guidelines, and procedures.
3. Independent decisions are made based on standard policies and practices. Must obtain approval from immediate supervisor for non-routine decisions.
4. Basic problem solving using standard practices and procedures.  Problems are solved in consultation with or without guidance from a more experienced cook.
5. Prioritizes and executes tasks as assigned accurately and efficiently.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

1. Ability to lift 50lbs.
2. Extensive walking, bending, stooping, standing, pulling, pushing, and carrying.
3. Ability to understand verbal and written instructions in English.
4. Ability to taste and smell.
5. Exposure to heat and cold.
6. Ability to work in a fast-paced environment with multiple tasks.
7. Exposure to the sites, sounds and smells typically found in a health services environment including people with dementia.

INDK

Company Description

Williamsburg's newest CARF accredited community and a top workplace award winner!  At WindsorMeade Williamsburg our team members are dedicated to creating a community where age does not define the person. Our mission of Enriching Life’s Journey guides our team in delivering service that focus on autonomy and self-direction, whether that is done in our residents’ villas, apartments, assisted living, memory support or nursing residences. Our values of Culture, Stewardship, Partnership, Diversity, Hospitality and Quality form a framework for everything we do. If you possess strong professional skills and a desire to serve others by promoting person centered services in a team environment, we invite you to continue with this job application.

Vaccination Requirement

Employees hired for this position will be required to follow Pinnacle Living’s company-wide policies of being or becoming fully vaccinated against  the annual flu, each subject to potential accommodation for medical reasons or religious beliefs.