Kitchen Assistant

The Kitchen Assistant assists the Food Service Manager with meal preparation, and cleans dishes, pots and pans, utensils, serving implements and kitchen and dining areas.  This position is part-time. 


Assist in the preparation, serving, and clean-up of meals, performing tasks including, but not limited to:

a. Preparation of foods for cooking and serving

b. Carrying pots, pans, etc.

c. Storing food deliveries and left-over foods

d. Cleaning and sanitizing work areas, dishes, utensils, etc. 

e. Serving food from buffet lines

f. Distributing and setting up supplies

g. Packing cook-out supplies for groups

h. Loading/unloading vehicles; delivering foods

i. Following all applicable health and safety regulations and standards



Experience and Background: 

  • At least 16 years old
  • Desire to work in the food service area
  • Ability to read menus, weights, and measures
  • Knowledge of food preparation and serving, storage of food, and dishwashing procedures is preferred.
  • Possess basic mathematical skills (addition, subtraction, multiplication, and division)


  • First Aid certification preferred
  • CPR certification preferred 

Other Essential Functions:

  • Must submit health history record and examination form prior to first day of work
  • On-site housing may be provided during the season at the convenience of the employer
  • Able to do strenuous work on one's feet
  • Able to relate well to others
  • Able to accept guidance and supervision
  • Able to demonstrate enthusiasm, sense of humor, patience, and self-control, maturity, responsibility, sound judgment, and good decision-making skills
  • Be of good character, and in sympathy with the goals and objectives of the camp
  • Be willing to work flexible hours, early mornings/evenings/weekends are required

Physical Requirements:

  • Able to communicate and work with groups participating (age and skill levels) and provide necessary instruction to campers and staff.
  • Able to lift and carry 30 pounds including unloading food, carry trays of dishes, lifting supplies and equipment as needed.
  • Visual and auditory ability to identify and respond to environmental and other hazards related to the activity.
  • Requires eye-hand coordination and manual dexterity to manipulate and operate kitchen equipment according to safe, recommended methods.
  • Physical mobility and endurance to perform tasks while standing for long periods of time (60 minutes or more), bending, and stooping.
  • Able to determine cleanliness of dishes, food surfaces, and kitchen area.