**Job Summary:**
Kitchen Porter is responsible for serving meals and light meal preparation for the residents, employees, and guests of the organization.
- Operate kitchen equipment such as ovens, fryers, grills, steamers, and broilers.
- Bake, grill, steam, and boil meats, vegetables, fish, poultry, and other foods.
- Prepare and cook a variety of foods regularly for residents and guests.
- Maintain a clean and safe work area, handling utensils, equipment, and dishes appropriately.
- Handle and store ingredients and food safely.
- Maintain food safety and sanitation standards.
- Clean and sanitize work areas, equipment, and utensils.
**Supervisory Duties:**
- Orient and train volunteers and program participants assigned to the kitchen.
- Plan, assign, and direct work while coaching and appraising performance.
- Address complaints and resolve problems.
-Communicate when inventory is low and report all incidents in writing
-Execute all closing procedures
**Supervises:**
- volunteers and program participants when full-time staff is not available.
**Minimum Qualifications:**
The following are the minimum qualifications necessary to perform the duties and responsibilities of this position. Note that these qualifications may vary based on department size or geographic location.
**Knowledge:**
- High school diploma or general education degree (GED).
- Excellent planning, organizing, communication, and supervisory skills.
- Knowledge of safety procedures, including safe temperatures for food storage and preparation to avoid foodborne illness.
- Ability to work as part of a team, collaborating on complex dishes.
- Strong interpersonal skills to interact with various individuals, including volunteers, program participants, management, and sometimes donors.
- Maintain a calm demeanor in a high-stress, fast-paced environment.
- Demonstrate accountability for the dishes prepared, meeting the expectations of management and customers.
- Ability to follow direct written or verbal orders, recipes, food handling, and cleaning instructions to restaurant/industry standards
- Manual dexterity for handling tools and knife techniques for chopping, slicing, cutting, and dicing.
- Capacity to stand for long periods, withstand extreme heat, and work shifts.
**Physical Demands:*
- Must be able to see, hear, speak, read, and write clearly
- Manual dexterity is required for reaching, lifting small objects, and operating office equipment.
- Ability to work on your feet for most of the day and lift up to 50 pounds.
**Work Environment:**
The following conditions of the work environment are representative of those an employee may encounter while performing the essential functions of this job.