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Kitchen Help:

Work Days: Tuesday, Wednesday, Thursday, Friday and Saturday

Hours: 11:00 – 5:00

Pay: $18.00 an hour to start with potential to grow into a kitchen manager and hire pay and benefits.

Job Responsibilities

  • Always keep up on dishes - It is one of your most important jobs and helps us all out the most! If no dishwasher is present, do not allow the dishes to back up.

  • Organize the meals by the route numbers and help the drivers make sure they are checking the marked labels on each meal. This is one of the best ways to ensure we are providing the best quality service we can.

  • Always keep your station CLEAN and to Health Regulation Standards. Having a dirty workstation is unacceptable.

  • Communicate with Maureen always! Have questions? Running late? Want to help but do not know how? Talk to me, I love communication. Do not brush something under the rug if anything ever arises, please know this is an open communication zone and I want what is best for you and everyone else we work with.

  • Keep things reorganized! Always keep an eye on whatever needs to be restocked. If you have down time and the dishes are done, check to see what needs to be restocked, I am sure there is always something.

  • Always follow the Schedule plan. Do not try to create your own tasks unless the schedule is done or you are caught up with it, the Schedule helps you stay on top of your top priority, the food! We always appreciate extra help but do not fall behind on your schedule. We each have our own and yours is important.

  • Running Late? If this ever happens, even if it is by 5 minutes please shoot me a text. Running late happens and I don’t want it to ruin your day or mine but please make sure you are honest and communicate it with me.

 

Workday Schedule

11:00 – 1:00: Welcome in!

  • Start the day in a positive way, take a deep breath and double check everything is restocked and organized in your workstation.

  • Prepare the labels and put them on the containers you will need for the meals. Get them ready in the food line. (Count each label and each container)

  • Make all salads and desserts.

  • Prepare the steam table.

1:00 – 3:00

  • Package Meals. Always begin with Delivery Zone 1, then check in with Maureen for what Delivery Zone to make next (it changes day to day).

  • Once all zones are packaged, begin restocking your station and sanitizing it.

  • Break down the steam table, check the water levels and refill when need be. (Clean them only if they look like they need it)

  •  Sanitize the food line cart and all surfaces that you have worked on.

 

4:00 – 5:00

  • Maureen will have a list of prep cooking jobs that you will need to do for the next day.

 

4:00 – 5:00

  • Clean with bleach and sanitizer the Food Prep Sink.

  •  DISHES!! Please put all dishes away correctly when you are done washing them, if you do not know where things belong, please ask 😊

  •  Make sure the sink is cleaned out with no food left behind and the dishwasher food trap is emptied. 

  • Sweep and Mop the Kitchen Floors.

  • Smile, you finished the day!

 

Our long term goal is to get you a dishwasher to do dishes and clean kitchen. At which point you would be expected to help with inventory and kitchen management.

 

We are very excited to have you as a new addition to the Suppertime Family. Hopefully this list helps you and you find this job to be easy to adjust to. If you ever have any questions do not ever hesitate to contact me or anyone else in this family. Remember to have fun!