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

Qualifications: 

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)

Education:  

• 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.