Kitchen Hand

**Kitchen Hand**

Major goal: To ensure that sanitation and cleanliness are maintained to the standards defined by the Chef

Reports to: Chef

**General tidiness of establishment**

The kitchen hand must ensure that the front and back of house areas of the venue are kept tidy by:

- sweeping and mopping floors.
- polishing certain equipment.
- cleaning staff areas.
- Washing plates, and all kitchen equipment.
- completing other cleaning duties that may be assigned from time to time.

**Sanitation**

The kitchen hand must ensure correct sanitation procedures are used by:

- correct chemical use.
- cleaning areas correctly and in line with food safety plan guidelines.
- maintaining regular cleaning schedule as directed by the shift supervisor.

**Food preparation**

The kitchen hand will be responsible for food preparation by:

- performing routine food preparation as directed by the chef.
- performing additional duties as required by the shift chef.

**Productivity and morale**

The Kitchen hand is responsible for:

- ensuring the maintenance of both high productivity and good staff morale.
- seeking from the chef, what exactly is expected of them, how to do it and how they will be judged (performance appraisals).
- working as part of a team to ensure that all tasks are completed in order of priority and within an allotted time frame.
- responding to and treating colleagues with professional respect and courtesy.
- being self-motivated, able to follow directions and work as part of the team.
- contributing new ideas which may improve guest service or departmental operations.
- maintaining a clean and pleasant work environment.

**Goods receipt and storage**

The kitchen hand is responsible for food and other supply purchases by:

- not signing a docket unless the item has been checked thoroughly and checked by the Chef.
- accepting personal responsibility for shortages that have been signed for.
- maintaining the organisation, cleanliness and security of all goods storage areas.
- ensuring that all kitchen stocks are rotated and stored according to procedures laid-down by the Chef.

**Stores**

The kitchen hand will be required to ensure fresh food and dry goods are stored
correctly by:

- maintaining stock rotation.
- transporting items from delivery area to storage area.

**Kitchen environment**

The Kitchen hand is responsible for:

- ensuring that the kitchen environment and all its equipment are maintained cleaned and sanitised according to a regular, documented cleaning and maintenance schedule.

**Work, health & safety**

The Kitchen hand is responsible for:

- adhering to work, health and safety guidelines, as outlined in the induction manual and other policies;
- ensuring the use of appropriate equipment and clothing designed to protect staff safety and prevent accidents;
- reporting any potentially dangerous situations or practices to the shift supervisor.

**Chemicals**

The kitchen hand must ensure correct use and handling of chemicals by:

- using correct chemicals for the task.
- correct storage of all chemicals.
- Communicating with the chef when the stock levels are low on chemicals.
- being aware of safe handling of chemicals.
- wearing appropriate protective clothing as directed by the Chef.

**Hygiene, sanitation and food safety**

The Kitchen hand is responsible for:

- adhering to the cleaning and maintenance schedules.
- adhering to the food safety plan at all times.

**Other**

The Kitchen hand is responsible for:

- any other duties as may reasonably be requested or required.
- other duties that may be required as the position evolves.

Pay: $40,000.00 - $55,000.00 per year

**Benefits**:

- Employee discount

Schedule:

- 10 hour shift
- 12 hour shift
- Public holidays
- Weekend availability

Work Location: In person

Expected Start Date: 01/02/2025