Kitchen Helper in Man camp / West Texas

Kitchen Helper - Shift: 1am-9am or 1pm-9pm
POSITION PURPOSE

Oversee the overall kitchen/dining room operation, sanitation and procedure.

ESSENTIAL FUNCTIONS

Coordinate with the Executive Chef or Sous Chef to execute all work assignments in the kitchen/ dining room area department and ensure that organization, sanitation and cost of operation is consistent with the overall food and beverage goals and objectives.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position, ability to work night shift as per schedule requirements. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of CHH to include working at other CHH facilities. In addition, attendance at all scheduled training sessions, safety meetings is required.

Upon employment, all employees are required to fully comply with CHH rules and regulations for the safe and effective operation of the lodge facilities. Employees who violate lodge rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Knife use, General Helpers are authorized to use a commercial kitchen knife under the direct supervision of the Executive Chef or 1st Cook /Sous Chef after subsequent training is conducted to ensure safety handling is adhered too,

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

· Assist the food & beverage staff for special requests

· Additional duties as necessary and assigned.

MAIN DUTIES AND RESPONSIBILITIES

Ø To clean and sanitize designated areas, complying with statutory and company hygiene requirements including floors, chairs, counters, shelves, fixtures, fittings, fridges and walls

Ø Ensure that the dining room is clean, sanitized and presentable at all times

Ø Ensure proper floor maintenance procedures are followed according to Permian Lodging Standards. Care for floors, use specified products to wash floors, ask for assistance from Chef or Sous Chef.

Ø Clean all spills on floors, use wet floor signs around the spill prior to mopping spill to ensure safety to guests and staff.

Ø Ensure to stock ample amount of cups, glassware, bowls, silverware, trays, juice containers; to ensure that dairy products, fruit, juice, yogurt, sandwiches, pastries, ice cream, condiments, disposable cups/lids, tea and coffee condiments are stocked at all times.

Ø Set up coffee station in the lobby with all condiments and pastries for breakfast and dinner service; coffee station to be set up before every dinner service and torn down after every meal.

Ø As assigned, to serve on the food line maintaining cleanliness of steam table before, during and after meal service.

Ø During meal services maintain all service areas including cleaning and replenishing of the dining room.

Ø Assist dishwashers with scraping of dishes and cleaning of speed racks

Ø At meal time completion to clean all dining room equipment including and not limited to

o Coffee machines

o Pop dispensers

o Milk machines

o Toasters

o Cereal dispensers

o Coolers

o Soup warmers

o Microwaves

o And all dining room related equipment

Ø Wipe, clean and sanitize all table surfaces throughout the dining room during and or after completion of supper service.

Ø Replenish all condiments on dining room, e.g. sandwich, desert and salad coolers, jam condiments, salt & pepper, napkin dispensers, and sugar

Ø Provide professional, courteous guest service at all times.

Ø Assist Chef/Sous Chef when requested to provide supply requirements for dining room.

Ø Wash all fruit.

Ø Ensure safety is being administered, e.g. using proper PPE, Nitrile gloves or rubber gloves when using chemical.

Ø Assist with loading and unloading groceries; stocking of grocery orders and supplies.

Ø Dispose of garbage and recyclables to their proper disposal designations.

Ø Responsible for the training of all new employees when necessary.

Ø Ensure proper rotation of products by meeting departmental standards.

Ø Wash dishes.

Ø Responsible for all the proper storage of china, glassware, and silverware and their storeroom is organization.

Ø Ensure safety is being met as a departmental goal.

Ø Work in the kitchen when assigned by the Chef, sous chef and Director of Food & Beverage or designate.

Ø Kitchen General Helper will follow the direction of the Chef and Sous Chef

Ø All General Helpers; kitchen or dining room will assist in serving the food line to provide adequate customer service to the guest.

Ø Any other duty assigned by the Chef and Sous Chef

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

· Must be able to speak, read, write and understand the primary language(s) used in the workplace.

· Must be able to read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Must possess basic computational ability.

· Knowledge of chemicals, sanitation and ware washing techniques and procedures.

· Strong motivational skills.

· Working knowledge of federal, State and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and Ambassador relations, including, but not limited to statutes and their comparable State and local laws (where applicable)..

Physical Demands

Ø Most work tasks are performed indoors. Temperature generally is moderate and controlled by internal environmental systems; however, must be able to work in extreme temperatures like freezers (4°F or -20°C) and kitchens (122°F or 50°C), possibly for one hour or more.

Ø Must be able to stand for long periods of time during a working shift but length of time of tasks may vary from day to day and task to task.

Ø Ability to physically handle kitchen equipment including grasping, lifting, and carrying from shelves and transport up to 50 pounds.

Ø The General Helper is subject to sufficient noise, this may cause subordinates to shout in order to be heard above the ambient noise level.

Ø Must be able to lift up to 50 lbs. on a regular and continuing basis.

Ø Must be able to push and pull carts and equipment weighing up to 250 lbs.

Ø Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

Ø Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Ø Talking and hearing occur continuously in the process of communicating with guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Ø Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate kitchen equipment.

QUALIFICATION STANDARDS
Education

High school or equivalent education required.

Experience

Kitchen related experience preferred.

Licenses or Certificates

Basic Food Safe Certificate

Standard First Aid

Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per CHH standards

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

This job description is not an exclusive or exhaustive list of all job functions, an employee in this position may be asked to perform from time to time tasks that are outside of classification by a supervisor or manager. By signing you agree to this job description and will follow the standards set in it.

Work Remotely

• No

Job Type: Full-time

Pay: $14.00 - $15.00 per hour

Benefits:

• Dental insurance
• Health insurance

Physical setting:

• Fast casual restaurant
• Quick service & fast food restaurant

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Night shift
• Weekends as needed

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Work Location: In person

Salary : $14 - $15