Cook's Assistant

Summary and Description of Duties

Responsible for the preparation of entrees and other hot food items to include, but not limited to, meats, vegetables, soups, sauces, etc.

Part-Time Schedule - Must be available to work weekday evenings and weekends as needed

PRIMARY DUTIES (list order does not signify level of importance):

•    Maintains kitchen work areas, dining room, and restaurant equipment and utensils in clean and orderly condition;

•    Responsible for the sanitary handling and preparation of food;

•    Prepares and serves all sautéed, fried, grilled, steamed, and baked items as per standardized recipes;

•    Washes and peels ingredients in order for them to be used in different meals;

•    Cuts and portions different types of food from the menu, following recipes carefully

•    Assist Chef with plans for food production to coordinate with meal serving hours, so that excellence, quality, temperature, and appearance of food is preserved;

•    Consults with Chef to determine amount and type of food and supplies required for menus;

•    Ensures that supplies are obtained from storeroom in adequate time for meal production;

•    Monitors temperatures of food items going onto buffet line; 

•    Replaces food items on buffet line as they get low when needed 

•    Checks time and date on all leftover food items and uses them in an economic manner;

•    Observes all company rules and policies; and

•    Works closely with the food service employees, customers, Saint Paul’s Staff, servant volunteers, the Café’ Supervisor and the Food Service Director (Manager).

•    Maintains organization of all storage areas

•    Assists Head Chef with monthly, annual inventory

•    Other duties as assigned by supervisor or ministry leader

Knowledge, Skills, Abilities

•    ServSafe Certification (ability to acquire within 3 months of employment)

•    Ability to read, write and communicate clearly and concisely.

•    Positive and courteous attitude at all times.

•    Ability to work effectively in a team setting.

•    Ability to work independently with minimum supervision 

PHYSICAL DEMANDS AND WORKING ENVIRONMENT:

•    Physical ability to stand for multiple hours and lift objects weighing 35 pounds unassisted. 

•    Required to wear appropriate attire and provide safe footwear. 

•    May be exposed to cleaning chemicals, oily mists, steam, heat, dusts, fumes, and smoke. 

Education/Experience:

•    High School diploma or GED

•    Minimum of one year in large quantity food service experience.

•    Practical knowledge following recipes.

Interested persons must apply via the Saint Paul’s Baptist Church website:  www.myspbc.org