Kitchen helper provides key support to the other kitchen team members.

The essential functions include, but are not limited to the following:

*Sanitize work areas before, during and at end of shift

*Ensure all equipment is clean

*Cleans dishes, utensils, pots, pans and places in assigned storage areas in an organized and

orderly manner

*May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats

*Completing daily/weekly cleaning and maintenance of fryers etc.

*Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the

restaurant

*Stocking/restocking items on the line according to specifications

*Reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policy

*Janitorial duties as assigned

*Performing other duties as directed

Promotes and exemplifies a culture of exceptional guest service, teamwork, innovation, and fun! Works well independently and with others. Enjoys “pitching in” whenever and wherever assistance is needed. Conducts and shows a high level of professionalism. Values our safety culture, our community, and maintaining a healthy, sustainable environment. Ensures that guests and employees have a fun, safe, and memorable experience. Asks questions, shares concerns, or gives ideas on innovation and efficiencies that improve both the guests’ and employees’ experience.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 50 pounds. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.