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The Kitchen Assistant is responsible for assisting food preparation staff in kitchen operations. This position is governed by state and federal laws and agency

Class Code:


Job Grade:


Special Job Requirements:


Typical Functions:

Cleans, cuts, or peel vegetables and fruits, makes sandwiches, opens canned foods, brews coffee and tea, and pours beverages. Replenishes table items and condiments and arranges and restocks salad, dessert, and/or buffet items. Packs food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to and from designated on-site locations. Sweeps, vacuums, and mops floors of kitchen, storage, and dining areas. Washes appliances, tables, chairs, and windows, washes utensils or operates dishwasher and empties garbage. Performs other duties as assigned.

Knowledge, Abilities, and Skills:

Knowledge of the service and storage of foodstuffs. Knowledge of sanitation and safety requirements of a food service facility. Ability to clean utensils and equipment used in food preparation. Skill in the operation and use of knives, choppers, peelers, and other sharp food production equipment.

Minimum Qualifications:

The ability to read, write, and follow oral and written instructions; plus two years of experience in institutional kitchen operations or a related area.

Required Certificates:



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