Kitchen Support

SUMMARY Kitchen Support is a hands-on, physically active job responsible for maintaining the cleanliness, sanitation, organization, and stocking of the RPC kitchen. Duties include substantial daily cleaning, dishwashing, weekly shopping, receiving and stocking supplies, inventory rotation, meal transportation, and assisting the Cook III (Lead) with food preparation and kitchen operations.

The employee is expected to maintain consistent productivity and complete routine duties without repeated reminders. JOB DUTIES Coordinates with the time and sequence of cooking operations to deliver meals at appropriate serving times. Performs daily cleaning and sanitation of the kitchen, including dishes, cookware, equipment, counters, sinks, floors, shelving, refrigerators, freezers, storage areas, and other assigned areas.

Completes routine deep-cleaning duties and maintains clean, safe, and orderly work areas throughout the shift. Assists with food preparation, meal setup, service, snack trays, specialty foods, sack meals, and special events as directed. Maintains kitchen facilities in compliance with state, federal and FNA regulations and policies.

Assists with inventory, promptly reports shortages or damaged products, and follows the Cook III (Lead) regarding approved menus, purchasing, and kitchen priorities. Maintains accurate receipts, purchasing records, temperature logs, sanitation records, and other required kitchen documentation. Receives, stocks, organizes, dates, labels, and rotates food and supplies using First In, First Out (FIFO) procedures.

Performs weekly shopping, including purchasing approved items, loading and unloading groceries and supplies, transporting purchases to RPC, and properly stocking and storing items. Order supplies from vendors on a weekly basis Keeps refrigerators, freezers, dry storage, supplies, equipment, and work areas clean and organized; safely uses kitchen equipment, cleaning products, and chemicals.

Completes routine cleaning, stocking, and organizational duties without repeated direction and promptly reports food-safety, sanitation, equipment, or supply concerns. Orders approved food and kitchen supplies from vendors as directed by the Cook III (Lead). Attends regularly scheduled kitchen staff meetings, and other program meetings.

Performs other job-related duties as assigned. NECESSARY KNOWLEDGE, SKILLS, AND ABILITY Basic knowledge of food preparation, proper food storage guidelines, commercial kitchen standards, and food safety/sanitation protocols. Knowledge of commercial kitchen tools, chemicals, and equipment operation, including safe lifting techniques and operational safety practices.

Understanding of core customer service principles and awareness of cross-cultural communication styles, enabling respectful, inclusive interactions with diverse cultures and lifestyles. Skill in prioritizing and executing multiple kitchen tasks concurrently in a fast-paced environment adhering to shift deadlines and meal prep schedules.

Effective verbal and written communication skills, with functional skill in operating personal computers and software (e.g., inventory tracking, email, order entry, or scheduling systems. Ability to perform physically demanding kitchen tasks consistently and safety – including prolonged standing, lifting, stocking, loading/unloading inventory, shopping, repetitive deep cleaning, and other physically active kitchen-support duties.

Ability to comprehend and accurately perform detailed oral and written instructions with minimal supervision, maintaining high standards of quality and accuracy. Ability to report to work consistently and punctually as scheduled, demonstrating self-motivation when working independently and strong cooperation when working in team settings.

MINIMUM QUALIFICATIONS

(Education & Experience) High school diploma or GED Basic knowledge of institutional, commercial, or high-volume food-service operations, food safety, sanitation, and proper food storage. Valid Alaska Driver License For company insurance purposes must be at least 21 years of age. Current Food Handler card, or ability to obtain within 30 days of hire.

Current CPR/First Aid certification, or ability to obtain within 30 days of hire. Ability to perform the physical, cleaning, shopping, and driving requirements of the job. Minimum of one (1) year experience in institutional, commercial, residential, or high-volume food service.