Kitchen Helper in Brockport, NY

Salary Range: $15.82-$19.10/hr.

Performs work of Kitchen Helper
Work schedules including days, shifts, and hours are changeable, frequently on short notice, based on the requirements and needs of the unit/operation.

Essential Functions:
•Follows established recipes.
•Under direction, prepares cold foods, assembles and cooks pizzas, pasta, paninis and other similar foods
Uses slicer, deep fryer, turbo chef, microwave, digital food monitoring system, espresso machine and other similar equipment.
•Washes dishes, pots and pans. Stacks dishes, glasses and silverware.
•Removes trash. Cleans and straightens dining room.
•Sets up and maintains food items; checks appropriate temperatures, takes corrective action when necessary.
•Serves as cashier, host/hostess, and server. Interprets menus to customers.

Education and Training

•High School/GED

Work Experience:
•High-volume professional cooking experience required, including:
o Following and extending standardized recipes
o Organizing and maintaining kitchen work stations
o Maintaining production and usage records
o Safe food handling, preventing food-borne illness, and sanitation techniques

•A degree or certificate from an accredited institute or community college in a related area may substitute for work experience
•Any combination of education and experience that demonstrates an ability to do the job will be considered.

Physical Demands:
•Position is very physically active.
•Must be able to lift/move 30 lbs. on a regular basis
•Ability to stand (all day if necessary), walk, bend, kneel, crouch, twist and reach as the job requires.
•Repetitive Motions: grasp, push, pull, fine manipulation with knives and other common kitchen implements.

Licensure/Certification:
•Must have, or obtain (within 12 months of hire) ServSafe Certification

Skills/Abilities:
•Able to read and write English.
•Possess basic math skills.
•Able to pass hands-on, practical cooking test demonstrating knowledge of:
o proficiency in professional knife-handling skills with ability to cut/trim various meats/poultry/fish
o thickening techniques, soup and sauce classification and production,
o sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising and stewing,
o cold food production,
o food presentation and garnishing standards.

Work Environment:
•Typical Kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects

Please apply at the company link below