Kitchen Worker

Sodexo S A•Charleston, WV

39d

About The Position

The Kitchen Worker is an entry-level, general kitchen utility position, responsible for performing a variety of duties related to culinary operations, including preparation of hot and cold food items, preparation of and replenishment of dishes for buffet presentation, stocking of kitchen supplies and tasks related to the maintenance, cleanliness and sanitation of kitchen areas.The Kitchen Worker will follow all Sodexo Live! culinary standards to ensure that food product is of thehighest quality in taste and appearance to satisfy guests and maximize food revenues.Supporting Actions:• Receive daily assignments, set up and stock station as directed by Executive Chef or Sous Chef.• Wash, peel, chop, grate and slice vegetables for inclusion in side dishes, salads, soups and appetizers; Prepare ingredients according to specifications.• Prepare meats for cooking by cutting or slicing into appropriate portions.• Make sauces, stocks, soups, salads, and prepare other bulk items to support and free up chefs and line cooks; Test food temperatures at specified intervals, as directed.• Work in collaboration with other unit culinary team members to achieve organizational objectives.• Participate in flow of work in the culinary department to maximize quality and efficiency. • Receive deliveries and stock items in appropriate dry or refrigerated storage areas.• Rotate stock on a first in, first out system to maintain freshness standards, Informs cook in a timely manner when food quantities are below par levels; Write order lists as directed.• Store leftover food in refrigerators and dry containers to minimize waste. • Perform maintenance tasks such as removing garbage from the kitchen area and cleaning, stocking and organizing of food prep stations.• Assist in front of the house as directed with buffet set-up/breakdown, replenishment of service food items, etc.

Requirements

Interested applicants must be at least 21 years of age
be able to pass a background screening.

Responsibilities

Receive daily assignments, set up and stock station as directed by Executive Chef or Sous Chef.
Wash, peel, chop, grate and slice vegetables for inclusion in side dishes, salads, soups and appetizers
Prepare ingredients according to specifications.
Prepare meats for cooking by cutting or slicing into appropriate portions.
Make sauces, stocks, soups, salads, and prepare other bulk items to support and free up chefs and line cooks
Test food temperatures at specified intervals, as directed.
Work in collaboration with other unit culinary team members to achieve organizational objectives.
Participate in flow of work in the culinary department to maximize quality and efficiency.
Receive deliveries and stock items in appropriate dry or refrigerated storage areas.
Rotate stock on a first in, first out system to maintain freshness standards
Informs cook in a timely manner when food quantities are below par levels
Write order lists as directed.
Store leftover food in refrigerators and dry containers to minimize waste.
Perform maintenance tasks such as removing garbage from the kitchen area and cleaning, stocking and organizing of food prep stations.
Assist in front of the house as directed with buffet set-up/breakdown, replenishment of service food items, etc.