Early Learning Kitchen Staff - FT/PT Openings

YMCA OF SOUTHWEST FLORIDA•Venice, FL

20h•$16 - $17•Onsite

About The Position

The Kitchen Staff member is responsible for preparing and serving food items according to the menu, performing kitchen activities such as dishwashing, general cleaning, and storing supplies. This role requires planning for daily food needs, operating food service equipment safely, and maintaining positive relationships with staff and members.

Requirements

Must be 18 years of age or older.
One year custodial or related work experience.
Must be able to use mechanical equipment, such as carpet cleaner, vacuum, tools etc.
Must be able to use various chemicals and cleaning agents.
Able to operate general kitchen appliances and have knowledge of food preparation.
Must be able to stand for extended periods of time.
Must be able to follow oral and written instructions.
Fundamental understanding of sanitation, cleanliness and personal hygiene.
Regular, predictable, and dependable attendance.
Must be able to work with minimal supervision.
Must be able to communicate (verbal and written) effectively and appropriately with others.
Must be able to read and follow detailed written and verbal instructions.
Successfully complete DCF background screening requirements as well as meet the association policies on background screening.
Employment is contingent upon completing required Level 2 background screening through the Florida Care Provider Background Screening Clearinghouse.

Nice To Haves

High School diploma or GED preferred.
Previous kitchen experience preferred of at least 3 months.

Responsibilities

Plan for food needs for the following day and assemble products as needed.
Operate food service equipment in accordance with appropriate procedures.
Report daily food amounts utilized on Food Production Records.
Assist with record keeping, storage, and inventory tasks.
Inspect and assist with proper storage of food supplies.
Maintain positive relationships with staff and members.
Demonstrate initiative in the performance of assigned responsibilities.
Wash dishes and pots under state guidelines using a 3-part sink or sanitizing dishwasher.
Distribute and store clean pots, dishes, and utensils.
Clean and sanitize production equipment, work surfaces, and kitchen according to cleaning schedules and procedures.
Empty trash containers as required.
Maintain assigned work station in a safe and sanitary condition.
Handle food in a manner that is consistent with local health department guidelines.
Follow proper food handling techniques and coordinate the use of time, material, and equipment to avoid waste and unnecessary expense.
Maintain acceptable standards of personal hygiene.
Comply with department’s dress code.
Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
Other duties as assigned.