General Description
Assists Director of Food Services/Sous Chef with planning menus, purchasing food, set up, cooking,
maintaining quality control, clean up, serving food, maintaining kitchen and food storage, and meeting
Health Department guidelines.
2. Reporting Relationship
The Chef’s Assistant reports to the Director of Food Services.
3. Supervises
Supervises clients and all other volunteers in the kitchen.
Supervises during service periods to ensure food is replenished.
4. Responsibilities and Essential Functions
 Assists Director of Food Services/Sous Chef in executing daily menu
 Starts preparation of main meals
 Assists Director of Food Services with food purchases
 Assists Director of Food Services/Sous Chef with kitchen and food storage
 Cooks as directed by Director of Food Services/Sous Chef
 Follows menus to prepare for next day’s menu
 Helps to maintain sanitation and health standards in the kitchen, ensuring code requirements are met
 Ensures clean-up of kitchen according to kitchen guidelines
 Watches the serving line and replenishes with food as needed
 Performs major cleaning of ovens, refrigerators, storeroom as needed
 Records meal attendance
 Stocks, sells and communicates recorder needs for a la carte.
 Reports immediately when accidents or incidents occur to floor manager, case manager, or supervisor
 Completes other duties as required
5. Education and Experience
 High school certificate of completion, diploma, GED, or equivalent.
 Technical training in Culinary Arts preferred.
 5 years or more experience in commercial kitchen including skills in cooking and preparing a variety of
foods preferred.
6. Knowledge and Ability
 Able to read and understand menus and recipes
 Knowledge of quantities to complete menus
 Must pass a Health Department Sanitation Course
 Knowledge of sanitation Health Department guidelines
 Must be reliable and dependable
7. Physical Demands of Position
 Performs duties that require bending, lifting, reaching and turning
 Transports food items in containers (weighing up to 50 lbs.) to and from walk-ins and dry storage areas
 Ability to stand up to 8 hours or longer if needed