Kitchen Assistant

The Kitchen Assistant works under the direct supervision of the ECC Chef and is responsible for assisting in the routine preparation, distribution, and customer assistance services of meals for the Early Childhood Center and Summer Camp. This individual is responsible for knowing how to use a variety of techniques to prepare dishes, and must follow all sanitation requirements.

Responsibilities:

• Prepare items prior for meal service, such as chopping vegetables, precooking, and any other prep work as needed and/or assigned by the Chef.

• Operates food production equipment as required to complete tasks and communicates preventative maintenance needs to the Chef.

• Provides menu suggestions to Chef including sourcing ingredients and assessing preparation methods.

• Maintain sanitation standards for ensuring the kitchen areas and equipment used meets regulations set by the RIDOH and DHS to ensure quality food service.

• Assist in the set-up and breakdown of kitchen duties, including receiving, storage and distribution, ensuring food is stored in appropriate conditions.

• Performs other related duties as assigned.

Required Skills/Abilities:

• Ability to read and follow instructions.

• Good verbal communication skills.

• Ability to operate cooking and food preparation equipment.

• Understanding of proper food handling and sanitation procedures.

Qualifications:

• HS Diploma or GED

• Demonstrated experience with the Alliance’s core values and a clear commitment to them

• Strong interpersonal and communication skills, and the ability to work effectively with a wide range of constituencies in a diverse community

•  Knowledge of CACFP and SFSP, with respect to adherence to menus, recipes, and portion size.

•  Work experience in cooking and/or food preparation for multiple individuals, preferable in a childcare facility

• ServSafe, CPR and First Aid certifications

• Ability to submit to pre-employment screening including DHS clearance and a criminal background check 

Physical Requirements:

• Prolonged periods standing and walking.

• Must be able to access and navigate all areas of the kitchen, ECC, and center.

• Must be able to lift up to 25-50 pounds at times.

• May be required work in excessive heat and cold in association with the kitchen environment.