Kitchen Assistant - Part Time

The League For People with Disabilities•Baltimore, MD

4d•$18 - $18•Onsite

About The Position

The League for People with Disabilities is seeking a dependable, compassionate, and team-oriented Part-Time Kitchen Assistant to support daily food-service operations within the Medical Day Program. The Kitchen Assistant is responsible for assisting with meal and snack preparation, kitchen sanitation, food storage, serving, inventory support, and maintaining a clean, organized, and safe kitchen environment. The employee works as part of an interdisciplinary team and contributes to an environment that promotes dignity, independence, choice, health, safety, and quality of life for individuals participating in the Medical Day Program. The successful candidate will demonstrate professionalism, reliability, respect for individuals with disabilities, attention to detail, and the ability to follow established food-service, infection-control, sanitation, and safety procedures. This position may interact with individuals who have physical, developmental, intellectual, sensory, communication, behavioral, or medical support needs. The employee must maintain appropriate professional boundaries and consistently treat every participant with dignity and respect.

Requirements

High school diploma or equivalent preferred.
Previous experience in food service, kitchen operations, dietary services, healthcare, senior services, disability services, childcare, institutional dining, or a related environment preferred.
Experience working with individuals with disabilities is preferred but not required.
Ability to follow written and verbal instructions.
Ability to work cooperatively with a multidisciplinary team.
Demonstrated reliability and professional conduct.
Ability to maintain confidentiality.
Ability to follow food-safety and sanitation procedures.
Willingness to complete all required League training.
The League will consider qualified applicants who demonstrate the ability to perform the essential functions of the position with or without reasonable accommodation.
Follow recipes, menus, instructions, and established procedures.
Safely handle food and kitchen equipment.
Maintain a clean and sanitary work environment.
Follow food-safety and infection-control requirements.
Communicate effectively with individuals with varying communication styles and abilities.
Demonstrate patience, professionalism, and respect.
Work independently when appropriate and collaboratively as part of a team.
Prioritize tasks in a busy program environment.
Recognize and report safety concerns.
Maintain appropriate confidentiality.
Adapt to changing program needs.
Accept supervision and constructive feedback.
Maintain dependable attendance and punctuality.
Stand and walk for portions of the workday.
Sit as needed for administrative or training activities.
Reach, bend, stoop, kneel, or crouch as required for routine kitchen duties.
Use hands and fingers to operate kitchen equipment and utensils.
Frequently perform repetitive hand and arm movements associated with food preparation, cleaning, dishwashing, and kitchen activities.
Lift, carry, push, or pull food, supplies, dishes, or equipment within the limits of the employee's assigned duties and applicable safety procedures.
Work around hot surfaces, food-preparation equipment, water, cleaning products, and other normal kitchen hazards while following required safety procedures.
Maintain sufficient communication and sensory awareness to safely perform assigned duties, with or without reasonable accommodation.
Physical requirements will be evaluated based on the essential functions of the position and not on assumptions regarding an individual's disability.
Exposure to hot and cold temperatures associated with food preparation and storage.
Exposure to kitchen noise and normal food-service activity.
Frequent interaction with participants and staff.
Use of commercial or institutional kitchen equipment.
Exposure to cleaning and sanitizing products in accordance with established safety procedures.
Potential exposure to bodily fluids or communicable illnesses in a healthcare/day-program environment; appropriate infection-control procedures and training will be provided.
New-hire orientation.
Food-safety and sanitation training.
Infection-control training.
Bloodborne pathogens training, as applicable.
Participant rights training.
Abuse, neglect, exploitation, and reporting training.
Emergency preparedness and safety training.
HIPAA/confidentiality training, as applicable.
CPR/First Aid, if required by the position or program.
Other League, DDA, regulatory, or program-specific training.
Training requirements may be updated based on applicable regulations, program needs, or The League's policies.
Reliable attendance and punctuality.
Safe and sanitary food handling.
Consistent adherence to established kitchen procedures.
Respectful interaction with participants.
Timely communication of concerns.
Proper maintenance of kitchen cleanliness and organization.
Compliance with League policies and applicable regulatory requirements.
Effective teamwork and communication.
Commitment to participant dignity, independence, safety, and quality of life.

Nice To Haves

High school diploma or equivalent preferred.
Previous experience in food service, kitchen operations, dietary services, healthcare, senior services, disability services, childcare, institutional dining, or a related environment preferred.
Experience working with individuals with disabilities is preferred but not required.

Responsibilities

Assist with preparing meals, snacks, beverages, and other food items according to established menus and instructions.
Follow recipes, portion guidelines, dietary instructions, and food-service procedures.
Assist with washing, cutting, measuring, preparing, heating, and plating food as assigned.
Follow special dietary instructions and restrictions communicated by authorized Medical Day Program staff.
Assist with preparation of modified-texture foods when trained and assigned to do so.
Maintain awareness of food allergies, dietary restrictions, and other documented food-related requirements.
Assist with setting up meal service areas before meals and cleaning areas following meal service.
Ensure food is handled, stored, and served in accordance with applicable food-safety requirements.
Support a respectful and welcoming mealtime environment.
Assist with serving meals and snacks according to established procedures.
Respect participant preferences, choices, dignity, and independence whenever possible.
Provide assistance with food-service activities only within the employee's assigned responsibilities and training.
Communicate participant concerns regarding meals, dietary needs, allergies, or food-related issues to the appropriate supervisor or clinical/program staff.
Never make independent medical, nutritional, or dietary decisions outside the employee's scope of responsibility.
Maintain confidentiality regarding participant information.
Clean and sanitize food preparation areas, counters, equipment, utensils, dishes, and other kitchen surfaces.
Wash dishes and kitchen equipment according to established procedures.
Sweep, mop, and maintain kitchen floors and surrounding areas as assigned.
Properly dispose of trash, food waste, and recyclable materials.
Follow established procedures for preventing cross-contamination.
Monitor and maintain appropriate food-storage practices.
Assist with labeling and dating food items as required.
Follow procedures for refrigeration, freezer storage, dry storage, and food rotation.
Follow applicable health department, food safety, infection-control, and League policies.
Immediately report food-safety concerns, damaged equipment, spills, pests, contamination, or other hazards to the supervisor.
Assist with receiving, storing, and organizing food and kitchen supplies.
Rotate food and supplies according to established procedures.
Assist with inventory counts and identifying items that need replenishment.
Maintain organized food-storage areas.
Notify the supervisor when supplies are low or equipment requires attention.
Assist with maintaining appropriate stock levels without unnecessary waste.
Follow all League safety policies and procedures.
Follow infection-control practices applicable to the Medical Day Program.
Use appropriate personal protective equipment when required.
Properly handle cleaning supplies and kitchen chemicals.
Follow procedures for preventing slips, falls, burns, cuts, and other workplace injuries.
Immediately report accidents, injuries, unsafe conditions, or potential hazards.
Maintain awareness of participant safety while performing kitchen duties.
Follow emergency procedures and participate in required emergency and safety training.
Work cooperatively with Medical Day Program staff, direct-support staff, nursing/clinical personnel, supervisors, and other departments.
Communicate respectfully and professionally with participants, families, visitors, coworkers, and leadership.
Follow instructions from the supervisor and designated program leadership.
Ask questions when instructions or procedures are unclear.
Attend required staff meetings and training.
Maintain reliable communication with the supervisor regarding scheduling, attendance, and workplace concerns.
Demonstrate respect for the dignity, privacy, independence, and individuality of each participant.
Maintain appropriate professional boundaries.
Follow The League's policies, procedures, mission, and core values.
Protect confidential participant and employee information.
Maintain a professional appearance appropriate for a food-service environment.
Demonstrate dependability, punctuality, accountability, and willingness to work as part of a team.
Perform other duties consistent with the position and assigned by the supervisor.
Promote participant dignity, choice, independence, and self-direction.
Avoid making assumptions about a participant's abilities or limitations.
Communicate directly with participants whenever appropriate.
Support individuals according to their established plans, dietary requirements, and assigned support procedures.
Respect personal preferences and cultural considerations related to meals whenever those preferences can be accommodated within program requirements.
Report concerns regarding participant safety, nutrition, dietary compliance, or changes in condition to the appropriate staff member.
Follow all applicable DDA and League requirements governing participant rights, safety, confidentiality, and quality of services.
Participate in required training related to participant rights, abuse/neglect reporting, incident reporting, emergency procedures, and other applicable compliance requirements.