Cook's Assistant

Summary and Description of Duties

Responsible for the preparation of entrees and other hot food items to include, but not limited to, meats, vegetables, soups, sauces, etc.

PRIMARY DUTIES (list order does not signify level of importance):

• Maintains kitchen work areas, dining room, and restaurant equipment and utensils in clean and orderly condition;

• Responsible for the sanitary handling and preparation of food;

• Prepares and serves all sautéed, fried, grilled, steamed, and baked items as per standardized recipes;

• Washes and peels ingredients in order for them to be used in different meals;

• Cuts and portions different types of food from the menu, following recipes carefully

• Assist Chef with plans for food production to coordinate with meal serving hours, so that excellence, quality, temperature, and appearance of food is preserved;

• Consults with Chef to determine amount and type of food and supplies required for menus;

• Ensures that supplies are obtained from storeroom in adequate time for meal production;

• Monitors temperatures of food items going onto buffet line;

• Replaces food items on buffet line as they get low when needed

• Checks time and date on all leftover food items and uses them in an economic manner;

• Observes all company rules and policies; and

• Works closely with the food service employees, customers, Saint Paul’s Staff, servant volunteers, the Café’ Supervisor and the Food Service Director (Manager).

• Maintains organization of all storage areas

• Assists Lead Chef with monthly, annual inventory

• Other duties as assigned by supervisor or ministry leader

Knowledge, Skills, Abilities

• ServSafe Certification (ability to acquire within 3 months of employment)

• Ability to read, write and communicate clearly and concisely.

• Positive and courteous attitude at all times.

• Ability to work effectively in a team setting.

• Ability to work independently with minimum supervision

PHYSICAL DEMANDS AND WORKING ENVIRONMENT:

• Physical ability to stand for multiple hours and lift objects weighing 35 pounds unassisted.

• Required to wear appropriate attire and provide safe footwear.

• May be exposed to cleaning chemicals, oily mists, steam, heat, dusts, fumes, and smoke.

Education/Experience:

• High School diploma or GED

• Minimum of one year in large quantity food service experience.

• Practical knowledge following recipes.

Interested persons must apply via the Saint Paul’s Baptist Church website: www.myspbc.org