Kitchen Assistant: Beaumont School

Title: Part-Time Kitchen Assistant Summary: The Part-Time Cafeteria Assistant helps with the daily food preparation for Beaumont School. Are you a culinary professional who is tired of the grind of the restaurant business? Beaumont School is looking to hire an experienced prep cook for a part-time position in our Bistro. Offering a phenomenal schedule that follows a typical school calendar (summers off, Christmas break, Spring break, Snow Days, etc.) and competitive pay. This opportunity comes with many other perks such as: room for growth, great work-life balance, and a fun work atmosphere where joy is a must! If you have culinary experience and seek a schedule that is conducive to your life, then we want to hear from you! Reports to: Food Service Director as well as the Executive Sous Chef

Responsibilities and Expectations: Day to Day Food Handling: • Manage Pizza Station/Food Prep/Restocking o Communicates with Food Service Director and Sous Chef on daily “to-do” lists and helps accomplish all tasks set by Director or Sous Chef, including but not limited to: o Manage the entire pizza station: including but not limited to making the pizza sauce, managing inventory, setting menus for rotating pizzas, following health regulations, keeping station stocked, and keeping station and oven cleaned, degreased, and sanitized. o Prep Cook Duties: including but not limited to handling any all tasks listed on the daily “to-do” list, working with Food Service Director and Sous Chef to accomplish all food service tasks as needed. This includes portioning, cutting, weighing, chopping, properly cooling and freezing items, following recipes, assisting in inventory management, and all tasks that may arise at the discretion of the Food Service Director or Sous Chef. o Restocking: including but not limited to bagging pastries, cookies, restocking soup station, grab and go items, soda coolers, ice cream freezer, “end caps”, wall of bagged chips and other pre-bagged items, candies, and any other items that may arise at the discretion the Food Service Director or Sous Chef. o Cleaning: including but not limited to: daily cleaning of pots and pans, properly cleaned and run through dish machine/sanitizer, workstations wiped down with food-safe sanitizer, food items wrapped and properly put away following health regulations, on a semi-regular basis will help with “deep clean” kitchen especially during the end of the school year and before long breaks, in addition to any other cleaning that may arise at the discretion of the Food Service Director or Sous Chef. o Communication: strong communication is a must. Checking in and checking out with supervisor before and at the end of shift, maintaining strong communication with student body inline with Virtus training, maintaining a friendly disposition with staff, customers, and potential students, parents, and faculty/staff, helping to keep the kitchen a warm and welcoming environment for all who enter.

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