Kitchen Hand

PURPOSE:  To prepare attractive, healthy dishes for natural foods deli and assist Chef in coordinating kitchen operations, to help meet department goals for sales, margin, labor and customer service.

STATUS:                            Reports to Chef or Shift Supervisor in their absence.

RESPONSIBILITIES:

1. FOOD PREPARATION
   1. Prepare deli offerings following specifications of Chef.

1. DEPARTMENT MAINTENANCE

1. Maintains hot & cold lines.
2. Pull old or low-quality items, record and properly dispose of them, following established procedures.
3. Maintain kitchen and retail display areas in sanitary and orderly condition, following guidelines set by Chef or Shift Supervisor in their absence.
4. Clean up spills, take out trash as needed.
5. Follow safety, storage and labeling procedures.
6. Advise Chef of equipment repair and replacement needs.  

1. OTHER RESPONSIBILITIES

1. Ensure high standards of customer service to assist customers and co-workers.
2. Attend department and storewide meetings.
3. Maintain professional demeanor, including clean & neat attire.
4. Perform other tasks assigned by Chef or Shift Supervisor in their absence.

QUALIFICATIONS:

REQUIRED:

• Ability to follow through on commitments.
• Ability to handle multiple demands.
• Ability to take instructions.
• Organized, attention to detail.
• Ability to lift 50 lbs.
• Manual dexterity with hazardous equipment.
• Ability to stand for long periods.
• Ability to work in close quarters with other people.
• Regular, predictable attendance.
• Willingness and ability to learn and grow to meet the changing requirements of the job.

DESIRED:

• Experience cooking for deli, restaurant, or catering.
• Working knowledge of natural, organic, vegetarian and other specialty cuisines, with understanding of various dietary restrictions.