Dishwasher Prep

MASSACHUSETTS DETOX CENTERS•Wilmington, MA

21h•$19 - $20

About The Position

The Food Service assistant assists with meal and food preparation as assigned by the Executive Chef, and helps maintain orderly storage and cleanliness throughout the kitchen, dining room, food storage, meal service, and refuse disposal areas. The role uses approved cleaning agents appropriately and removes trash and refuse from food service areas. Responsibilities also include managing kitchen operations and staff, planning recipes and meal preparation, placing food orders, maintaining inventory, serving meals and preparing snacks for patients, and ensuring kitchen equipment and work areas are operated safely and kept sanitary. The position follows facility and department policies, safety rules, dress and hygiene requirements, and management direction. It may involve rotating to other hospital areas within the employee’s training and skill level. This is a full-time position requiring weekend work. It is an entry-level position. High school education or a GED is required, though work experience may substitute. Commercial kitchen experience and SERVSafe certification are preferred.

Requirements

High school education or GED; work experience may substitute for the educational requirement.
Knowledge of OSHA guidelines before hire.
Ability to work weekends.
Ability to perform the position’s described physical demands, including standing, reaching, and occasionally lifting or moving objects up to 50 pounds.

Nice To Haves

Commercial kitchen experience.
SERVSafe certification.

Responsibilities

Assist the Executive Chef with meal and food preparation.
Manage kitchen operations and kitchen staff.
Maintain orderly storage and cleanliness in the kitchen, dining room, food storage, meal service, and refuse disposal areas.
Check and complete refrigerator and freezer temperature charts daily.
Use approved cleaning agents correctly in food preparation, storage, and refuse disposal areas.
Use appropriate care and safety when operating kitchen equipment.
Plan recipes and ensure meal preparation.
Place food orders.
Serve meals to patients politely and respectfully.
Inventory food service items and supplies.
Chop, dice, cube, and julienne vegetables.
Gather dishes after meals and prepare snacks for patients.
Operate kitchen equipment, including the outside gas grill.
Keep the work area clean and sanitary, and leave work areas and equipment clean before going off duty.
Report to work in clean, neat clothes; follow hygiene and dress requirements, including frequent handwashing, wearing a hair net, and displaying a name badge.
Retrieve food supplies from storerooms, freezers, and refrigerators using appropriate body mechanics.
Follow department safety rules and report faulty equipment or unsafe conditions to the Director or Manager.
Carry out instructions and changes directed by the Director or Manager, and follow facility and department policies and procedures.
Attend departmental and facility in-services as indicated.
Complete special projects and other related work as requested or required.
Work cooperatively, adapt to changing situations and assignments, and rotate to other hospital areas within the limits of training and skill.
Respond positively to guidance or counseling and seek management guidance when identifying potential departmental problems.
Maintain the kitchen staff schedule and complete staff reviews.
Use verbal and non-verbal communication appropriately with others.