KITCHEN III DEPARTMENT: Kitchen REPORTS TO: Operations Manager HOURS: 84 hrs/week for 6 weeks followed by 2 weeks unpaid leave OVERTIME: Following the completion of 40 hours within the work week JOB SUMMARY: It is the responsibility of the Kitchen III to support the Chef's in all food preparation tasks while ensuring the cleanliness of a high volume dining hall. DUTIES: Assist Chef's in the preparation of various meal items in accordance with the changing menu. Basic preparation of food items such as vegetables, deli meat and hot meals. Oversee dining room cleanliness and esthetics through cleaning, sanitizing and trash removal. Assist the Chefs and Baker in stock logistics. Work with the kitchen team on various ad hoc kitchen and cleaning tasks. Ensure compliance with workplace safety and food services regulations. REQUIREMENTS: 1 year experience in a Kitchen II position. High volume cooking experience desired. Dishwashing and cleaning experience. Ability to lift 50 lbs. Ability to stand for long durations of time. Must meet pre-hire background check and urinalysis standards. Must provide transportation to and from facility.