Kitchen Help

Job description

***RFI Response***

Unloading and Delivery: Employees will not be responsible for unloading trucks or delivering products. Truck drivers from the food distributor handle the unloading. Items are brought in on hand carts and placed in the kitchen area or walk-in coolers.
Stocking and Rotating Inventory: Employees will be tasked with rotating older stock with new deliveries and organizing items in the designated coolers or dry storage areas. No special equipment is required, though hand carts may be used occasionally to move multiple items. Employees will also check the dates on incoming products and verify that deliveries match the invoice. The kitchen manager will assist and oversee the receiving of truck deliveries.
Inventory Management: Employees will ensure that all incoming products are properly dated, or older items will be labeled with "use first" stickers. Cardboard boxes must be broken down and taken to the recycling area. A box cutter may be used for this task.
Equipment: No heavy equipment or vehicles are needed for receiving and stocking deliveries. Hand carts are available to help move heavier or bulk items.
Kitchen and Work Area Maintenance: Employees will be responsible for maintaining cleanliness in the line, prep areas, and back kitchen. This includes wiping down and sanitizing surfaces, cleaning cutting boards and knives, sweeping and mopping floors, and cleaning storage areas. Fryer maintenance, such as changing or filtering oil, may also be required. Tools used will include cleaning towels, sanitizers, brooms, mops, degreasers, and buckets. Employees are expected to maintain a clean, safe, and non-slip working environment.

***Original F.a.2***

Prepping, cooking, expediting food such as pizza, seafood, salads, burgers, and sandwiches; use of kitchen equipment such as a conveyor pizza oven, slicer, grill, fryers, dough sheeter, smoker, knives, and other kitchen utensils; stock merchandise and ingredients, put away, label, and date orders that come on trucks; cleaning and maintaining the line, prep area, and back kitchen, as well as dishwashing.

Special Requirements

F.a.5 A-H
40 hours per week.
Varying number of hours per workday depending on shift.
Shifts Vary. Monday Sunday; 10:00 am 4:00 pm, 4:00 pm 11pm, 12:00 pm 8:00 pm
OT hours possible, Saturdays and Sundays required.