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Kitchen Assistant Position Type: Staff Part-time Hours per week: 25 Work Schedule: Day, nights, holidays and weekends Department Summary & Job Purpose: This job entails various cleaning duties such as washing dishes and pots and cleaning dining areas, work tables, utensils, and equipment. Additionally, the job may involve carrying out tasks as directed by the Executive Chef, such as stocking, inventory assistance, vegetable preparation, grocery organization, and ordering of produce and dairy products. The job reports directly to the Executive Chef and also to the Assistant Executive Chef, Director, Assistant Directors, and Catering Manager. Core Job Duties and Responsibilities: - Operate and maintain dish machine according to proper procedures. - Works in Pot sink cleaning pots and Pans. - Responsible for recording and accuracy of Time & Temp logs and proper PH balance of sanitizers in pot sinks and dish machine. - Washes all pots, pans, and utensils and cleans up the dish return area, dining rooms, and service areas following proper health and sanitation practices. - Wipes down and washes all tables and chairs as needed, mops floors between meal periods or as needed, and empties trash and compost in proper receptacles. - Must be able to work with others, including students, and work alone without supervision. Assists in supervision and training of student workers. - Responsible for emptying grease trap catch screens and keeping them clean. - Keeps all work areas clean, free of debris, and always sanitized. - Maintains the flow of dishes, silverware, pots, and pans so they don\'t get backed up, causing a pile-up. - At times, the incumbent will provide direction to student staff and needs to maintain a high level of professionalism. - Delivers clean dishes, pots, and pans back to their designated areas. - Assists in putting away food orders and deliveries as needed. - Performs other duties as assigned. Qualifications: - Must have good communication skills, both written and oral, with a sound understanding of the English language. - Must have general knowledge of food and operation of kitchen/dish room equipment. - Must be able to pass a physical examination without restrictions. - Must be able to lift/move an average of 60 pounds without restrictions. - Willingness to participate in a ServSafe class to obtain Food Protection Manager Certification is required. - Customer Service: Maintains an extraordinarily positive attitude in dealing with students and the public. - Must be cooperative and willing to work with others. - Must be able to give direction and instruct others. - Must be neat in appearance and work habits and must comply with safety and sanitation regulations as prescribed by law. - Must comply with proper dress code as designated by the Department. Mount Holyoke College is a women\'s college that is gender diverse. The college is devoted to ensuring that all its employees and students have equal access to opportunities in education and employment. In accordance with state and federal law, Mount Holyoke College does not discriminate in employment against individuals based on their race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status. Special Instructions for Applicants Apply online; application materials must include: 1. A complete resume or curriculum vitae (CV) 2. Contact information for three professional references For a complete job description and how to apply visit: www.mtholyoke.edu Mount Holyoke College is an Equal Opportunity Employer