Kitchen Crew Member- Part-Time, On-Call

1. SUMMARY: The Kitchen Crew Float assists the Chef and Prep Cook with cooking duties and coordinates services to ensure high quality standards of food production and service in a person-centered environment. The Kitchen Crew Float is responsible for the following duties performing sanitation duties including washing dishes, pots, pans, etc.; bussing tables; emptying the trash, sweeping and mopping floors; cleaning appliances and utensils; serving meals, etc. In addition to sanitation duties, Kitchen Crew Float may also be responsible for, but not limited to, helping in food preparation and serving line set up and tear down.

1. ESSENTIAL DUTIES and MINIMUM QUALIFICATIONS:

1. Assist in cleaning schedules and maintain equipment to ensure food safety and proper sanitation and safety practices. Maintain the physical appearance of the kitchen in a clean, safe, and organized fashion.
2. Participates in the routine preparation, cooking, and serving of food on a daily basis or for various catering events.
3. Ensure safe receiving, storage, preparation, and service of food and create recipes and menu items in accordance with dietary needs, individual preferences, substitution lists, therapeutic diets, and industry trends.
4. Assist other employees or individuals in service with meal preparation tasks to meet to maintain the operation of the food service unit, as assigned by the Chef or their designee.
5. Train and/or assist individuals in service with various tasks related to daily food operations and catering assignments.
6. Pass the Medication Administration test with no more than two attempts and administer medication to clients according to physician orders and using appropriate administration techniques as outlined in the Medication Administration course, if needed.
7. Work with participants designated by Inspiration Field to make sure they understand and learn the required material.
8. Must be able to perform Lifting and Transferring techniques as trained and pass performance testing. The employee may occasionally lift and/or push and pull up to 50 lbs. Lifting may require floor to waist, waist to shoulder, or shoulder to overhead movement.
9. Driving of agency vehicles as necessary for transportation of clients and agency business as assigned.
10. Must, with or without reasonable accommodation,

• Able to regularly sit, walk, stand, climb up and down stairs, physically restrain individuals pursuant to training (when necessary) and sit at a computer for long periods of time and repeat the same hand, arm, or finger motion many times (typing, data entry).
• Communicate through speech with individuals in service and public in both quiet and noisy environments.
• Operate a personal computer and related software.
• Tolerate various levels of stress and meet deadlines with severe time constraints.
• Demonstrate specific vision abilities which include close, distance, and depth perception and able to read handwritten or typed material, and able to adjust focus.
  • Work and concentrate in both noisy and quiet environments.
  • Squat, stoop, kneel, and reach above the head. Forward motion will occasionally be required.
  • Work inside the building a majority of the time.

1. Essential Duties include the Physical Demands listed below.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

1. Work with Chef to provide excellent kitchen and food catering service to include: planning, ordering food items and supplies, cooking, setup, serving, cleanup, bussing tables, etc.
2. Responsible for washing dishes, pots, pans, etc. Responsible for sweeping and mopping floors, emptying trash, etc.
3. Safely work with various kitchen utensils and equipment to prepare food.
4. Work cooperatively with individuals, facility staff, consultants, vendors, community members, etc.
5. Notify Chef in advance of likely shortages or upcoming needs.
6. Use food preparation tools in accordance with manufacturers' instructions.
7. Open and close the kitchen correctly and follow the opening and closing checklists for kitchen stations and operations.
8. Maintain a prepared and sanitary work area at all times
9. Ensure all storage areas are tidy and that all food ingredients, products, supplies, cooking utensils, etc. are appropriately stored.
10. Constantly use safe and hygienic food handling practices.
11. Assist with all duties as assigned by Head Cook or designee.
12. Maintain certifications for First Aid, CPR, crisis prevention and other courses as required.
13. Respond to medical and other emergencies appropriately. Communicate client health concerns to the agency's nurse or other designated personnel.
14. Maintain strict confidentiality of information learned regarding clients, program issues and staff information.
15. Must possess strong organizational and time management skills.
16. Safeguard agency funds and property.
17. Participate in staff training activities and staff meetings, as outlined in the agency's staff development curriculum.
18. Work flexible schedules or within various environments as agency and supervisor deems necessary. Staff attendance and promptness to assigned shifts is essential. The responsibilities of this position may require staff to be able to work irregular, extended, and/or be available for on-call work hours, nights, weekend, holidays, etc. Staff will be required to work evenings, nights, weekends, holidays, overnight shifts.
19. Due to the nature of this position, staff attendance and promptness to assigned shifts is essential.
20. Advise supervisor of concerns and problems that arise within the agency.
21. Follow agency policies and procedures in carrying out duties.
22. Perform other duties as assigned by supervisory staff, CEO, and/or designee.
23. Other reasonable duties may be assigned.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

MINIMUM/PREFERRED QUALIFICATIONS:

Minimum: This position requires a high school diploma or GED. Must be at least 16 years of age. Working knowledge of kitchen utensils and equipment. Persons hired into this position must provide a valid ID or driver's license and must have reliable transportation. If current license is from out-of-state, a valid Colorado Driver's License is required within Ten days of hire. Background check, drug and alcohol check, reference check, and motor vehicle checks must be passed. Current motor vehicle insurance is required. Driving is an essential job duty.

PREFERRED: One year of demonstrated experience working in a catering or kitchen environment.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee will regularly sit, walk, and stand. Occasionally, movement that requires twisting at the neck and/or trunk more than the average person, squatting/ stooping/kneeling, reaching above the head, and forward motion will be required. The employee will continuously be required to repeat the same hand, arm, or finger motion many times. Manual and finger dexterity are essential to this position. Specific vision abilities required by this job include close, distance, depth perception and telling differences among colors. The employee must be able to communicate through speech with individuals and public. Hearing requirements include conversation in both quiet and noisy environments. The employee will occasionally lift and/or push and pull up to 100 pounds. Lifting may require floor to waist, waist to shoulder, or shoulder to overhead movement. This position demands tolerance for various levels of stress.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The noise level in the work environment is usually moderate to loud. Working conditions include both inside and outside environments. Occasionally this position requires working irregular or extended work hours and meeting deadlines with severe time constraints. The employee is directly responsible for the safety and well-being of individuals.

SKILL/ABILITY REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

LANGUAGE SKILLS:

Able to read, analyze, and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Able to write routine reports and correspondence. Able to respond to common inquires or complaints from individuals, regulatory agencies, guardians, etc. Able to effectively present information and respond to questions from groups of administrators, managers, employees, consumers, individual's parents, etc. is required.

MATHEMATICAL SKILLS:

Able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY:

Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• SUPERVISORY RESPONSIBILITIES:

The Chef provides the bulk of supervision required. In general, this position requires that the individual work independently approximately 85% of the time.

1. OTHER SKILLS:

Able to work with others, with system issues, and within designated time frames. Patience in dealing with individuals, parents, employees, etc.. Able to develop effective working relationships with a variety of people. Able to communicate clearly and concisely, both orally and in writing. Able to perform duties in accordance with agency policies and procedures.

1. CERTIFICATES, LICENSES, REGISTRATIONS: N/A

STATEMENT OF UNDERSTANDING:

I have read this job description and understand its contents. I also understand that this job description is not intended to be and should not be construed as an exhaustive list of all the responsibilities, duties, skills, efforts, or working conditions associated with my position.

INSPIRATION FIELD IS AN "AT WILL" EMPLOYER. EMPLOYMENT BETWEEN THE PARTIES IS INDEFINITE AND IS TERMINABLE AT THE WILL OF EITHER OF THE PARTIES AND MAY BE TERMINATED AT ANY TIME FOR ANY REASON.