Under supervision, performs dishwashing, sanitation, stocking, receiving, and general kitchen support duties to maintain a clean, safe, and efficient food service operation. Assists kitchen staff by maintaining supplies, cleaning food service equipment and facilities, and supporting meal service activities.

1. Wash, rinse, sanitize, and properly store dishes, cookware, utensils, serving equipment, and kitchen equipment.
2. Clean and sanitize kitchen work areas, floors, tables, storage areas, appliances, refrigerators, freezers, and dining areas.
3. Receive, inspect, unpack, label, rotate, and stock food, beverages, paper products, and cleaning supplies using FIFO inventory practices.
4. Remove garbage, recycling, and food waste while maintaining sanitary disposal areas.
5. Assist cooks with basic non-cooking support such as gathering ingredients, portioning simple items, setting up serving lines, transporting food carts, and replenishing supplies.
6. Monitor inventory levels and notify the Lead Cook when supplies need replenishment.
7. Operate commercial dishwashing and cleaning equipment safely and according to manufacturer instructions.
8. Follow Washington State Health Department food safety and sanitation standards.
9. Maintain a clean, safe, and organized kitchen, storage, and receiving areas.
10. Because of the Tribe's commitment to community service and the well-being of its members, each employee may be expected to perform a wide range of office and field duties from time to time. Such duties may or may not be related to their regular responsibilities.

May be asked to assist with the following Cook duties:

11. Wash, peel, cut, chop, and portion fruits, vegetables, meats, and other ingredients.
12. Prepare ingredients according to recipes and kitchen instructions.
13. Assist cooks and kitchen staff as needed.
14. Check food quality and report spoiled or damaged ingredients.
15. Help receive, organize, and rotate food supplies.

Perform other kitchen duties as assigned.

Required:

High School Diploma or equivalent. 

Preferred:

Previous janitorial, warehousing, food service, restaurant, or kitchen experience

Skills:

• Dishwashing
• Organization
• Stocking
• Time management
• Teamwork
• Following instructions

Ability:

• Lift up to 50 pounds
• Stand for extended periods
• Work in hot, wet, and cold environments
• Maintain sanitation standards
• Prioritize multiple tasks
• Work cooperatively with kitchen staff

Knowledge:

• Basic food safety
• Cleaning and sanitation procedures
• Safe use of cleaning chemicals
• Proper storage methods
• Basic inventory rotation (FIFO)
• Workplace safety

Frequently required to stand and walk for extended periods; bend, stoop, kneel, crouch, reach, twist, and perform repetitive hand and arm movements. Frequently lift, carry, push, and pull objects weighing up to 50 pounds. Frequently handle dishes, cookware, food products, cleaning supplies, and other kitchen materials. Frequently exposed to wet floors, cleaning chemicals, steam, heat, hot water, and temperature changes associated with kitchens, refrigerators, and freezers. Continuous use of near vision and hand-eye coordination. Must be able to safely operate commercial dishwashing equipment and other kitchen equipment while maintaining safe work practices.