Kitchen Helper/dishwasher

Kitchen Helper 21 hours per week*

Wednesday, Thursday, Friday 6:15 am - 1:45 pm

*minimim 21 hours per week with the possibilitiy of additional hours

$14.12 per hour

The Kitchen Helper assists the Cook in preparing meals.

**Position Responsibilities**

The incumbent is responsible for the following range of job duties characteristic, or typical of the job class:

- Assists in preparing meals, including dietary meals, as directed by the Cook
- Follows work practices to ensure the efficient delivery of food services
- Follows policy on the use of donated foods
- May place order for food supplies
- Organizes the work of food services in the absences of the Food Services Manager and Cook
- Serve customers at counters or buffet tables following portion control as instructed, use manual and electrical appliances to clean, peel, slice and trim foodstuff. Portion and wrap foods, stock refrigerators and salad bars
- **Kitchen helping skills**: Wash, peel and cut vegetables and fruit, clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment, receive unpack and store supplies in refrigerators, freezers, cupboards and other storage areas. Remove kitchen garbage, handle and store cleaning products, sweep and mop floors. Clear and clean tables, trays and chairs. Load bus pans and trays. Other duties as assigned
- **Dishwashing skills**: Operate dishwashers to wash dishes, glassware and flatware, scour pots and pans
- Cleans the kitchen and kitchen equipment
- Keeps simple records and completes incident reports as necessary
- Performs other duties as assigned

NOTE: Not all incumbents perform all of the duties described above but perform a similar range of duties.

**The above responsibilities must be discharged in accordance with The Salvation Army’s Mission Statement, in a professional manner, exemplifying Christian standards of conduct.**

Position Qualifications

**Minimum Education Level Attained**:
The successful job applicant will have completed High School (plus required cooking course).

An alternative level of education and experience may by acceptable

**Special Licenses, Diplomas, Certifications or Requirements**:

- Completed a Cooking Course (six months)
- Criminal Police Investigation Check (CPIC)
- Appropriate immunization measures

Adult Abuse registry check
- Child abuse registry check

**Minimum Prior Related Experience**:
Up to three months of prior related experience, including (up to three months of) institutional kitchen experience or equivalent.

**Physical Effort/Dexterity Required**:
The performance of the job requires a frequent amount of standing, manipulating foods and moderate amounts of lifting, cutting, chopping, carrying supplies and walking, a frequent amount of standing, manipulating foods and moderate amounts of lifting, cutting, chopping, carrying supplies and walking.

The incumbent is required to lift more than 50 pounds.

**Concentration Required**:
The performance of the job requires frequently preparing foods, reading recipes, adhering to safety procedures and regulations and occasionally ordering supplies.

**Responsibility for Financial Resources**:
The incumbent is involved in minor financial matters regularly, or on a relief basis, or has responsibility for the wise use of his/her own resources. He/She may be authorized to spend, disburse, or collect small amounts of cash. The incumbent has very little input into the annual budget.

**Responsibility for Human Resources**:
The incumbent is responsible for his/her own time and effort only. He/She may demonstrate work methods to new employees. NOTE: May give direction to meal attendants

**Work Environment**:
The incumbent’s work environment is typically in a kitchen in a ministry unit/social services facility.

The incumbent will work under the following disagreeable conditions:

- Dealing with angry people
- Verbal abuse
- Hot/steamy environment
- Noisy
- Crowded in some cases
- Pressures of timeline
- Works weekends and early mornings
- Work schedule affecting lifestyle

The incumbent is required to travel up to 30% of the time.

**Exposure to Hazards**:

- Physical attacks by others (i.e. clients/residents)
- Exposure to infectious diseases
- Exposure to toxic chemicals
- Exposure to bodily fluids
- Moving objects
- Sharp objects
- Driving in hazardous conditions
- Other potentially dangerous situations
- Potential of physical, verbal and mental abuse within workplace (by participants)
- Potential of pressures of timelines
- Potential of objects falling off high shelving
- Potential of slippery or wet surfaces
- Potential of exposure to odors
- Potential of Carpel Tunnel Syndrome

The incumbent may have little to no travel required.

**Precautionary Measures**:

- Vaccination for Hepatitis
- Universal Precautions
- WHMIS Training
- Valid Certification in First Aid/CPR
- Criminal Record Check
- Adult Abuse Registry Check
- Child Abuse Registry Check
- Driver’s Abstract
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