Kitchen Assistant II - ServSafe Certification (Crp330)

Employer
Mosaic Community Services
Location
Catonsville, MD
Posted
Jun 14, 2017
Closes
Jun 21, 2017
Function
Food Service
Industry
Restaurant
Hours
Full Time
Under general supervision, will oversee the dishwashing area and assist in kitchen and food service area clean up duties. In the absence of the Food Service Coordinator, the Kitchen Assistant II will assist team leading, daily operations, purchasing, prepping, cooking, serving, and clean-up after daily meals. PRINCIPAL RESPONSIBILITIES AND DUTIES: 1. Washes all pots, pans, and sheet pans. Maintaining appearance of all equipment, such as the pot rack, baker rack, window seals, and sinks. Wipes down all walls in the working area. Keep up with trash in the kitchen area. Makes sure that all food is put away properly, sweep under and behind all kitchen equipment, and make sure areas are free from excess water. 2. Ensure overall sanitation and ensure that departmental related health regulations are met and exceeded. 3. Work with office team members to ensure all CACFP documentation is completed accurately and in a timely fashion. 4. Perform all other direct job related duties as is assigned. In the absence of the designated Food Service Coordinator, the Kitchen Assistant II will be responsible for: 1. Use supervisory skills including team leading, resolution of performance problems, and an emphasis on product delivery to help meet departmental goals. 2. Assist in the daily food operations and as-needed catering operations. Will help ensure that meals are attractive, nutritionally complete, appealing and delivered fresh and hot. Will coordinate the preparation and delivery of off-site meals. 3. Monitor accurate portion control and inventory control. Will negotiate food purchases and delivery, and assist in general inventory control for food services. KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: 1. Work requires 1+ years of direct job related experience. 2. Work requires current, valid SERVSAFE certifications. 3. Must possess direct knowledge of the CACFP program. 4. Will require the ability to take a leadership role in food/feeding related issues, and the ability to ensure complete reliability in food service operations in the absence of the Food Service Coordinator. 5. Will possess the ability to meet the needs of internal and external catering customers in the absence of the Food Service Coordinator. 6. Will help negotiate costs and purchase details for job related vendors. 7. Will possess excellent organizational and interpersonal skills, as well as the ability to work with diverse populations. WORKING CONDITIONS: 1. Normal food service work environment, where there are minimal physical discomforts due to temperature, dust or noise. 2. Some exposure to heat, sharp utensils, and other food service environment related factors. 3. Must have the ability to lift 20- 35 lbs several times during each daily shift. REPORTING RELATIONSHIPS: Reports to the Food Services ManagerServSafe Certification