Kirkwood Community College

Internships > Chef Assistant

Chef Assistant



, Iowa

Internship Length: 45 hrs
Office Hours: 8-5

Essential Functions: Pending Final Approval

  • Wash, peel, cut and seeds vegetables and fruits.
  • Cleans cuts and grinds meats, poultry and seafood.
  • Dips food items in crumbs, flour and batter to bread the.
  • Stirs and strains soups and sauces.
  • Weighs and measures designated ingredients.
  • Carries pans, kettles and trays of food to and from work stations, stove and refrigerator.
  • Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage.
  • Cleans work areas, equipment and utensils, segregates and removes garbage and steam-cleans or hoses garbage containers.
  • Distributes supplies, utensils and portable equipment using handtruck.
  • Maintains sanitary regulations of food temperatures.
  • Prepares and organizes the pantry section.
  • Prepares all cold sauces, dressings, salads, and desserts for customer service, salad bar, buffets, banquets and tableside service.
  • Exhibits flexible work skills that include banquet, line prep and garnishing.
  • Rotates all products.
  • Maintains high standards of personal hygiene in compliance with state, county and company policy.
  • Prepares all items needed by other kitchen department including garnishes and vegetables.
  • Aids chefs and cooks with production of all food banquets.
  • Learns recipes, menus, preparations and presentation.
  • Ensure that all food is stored in proper containers and at proper storage and holding temps.
  • Maintains the work area in sanitary conditions.
  • Use industry standard food preparation techniques.
  • Visibly recognize "condition" of food.
  • Report to work on time as per scheduled and in uniform.
  • Know and comply with all company policies and procedures.
  • Takes initiative.
  • Perform other duties as required. 

Minimum Requirements:

  • Skillfully use hand tools or machines as directed.
  • Be a High School student in good academic standing with demonstrated attendance and participation.
  • Read recipes of the times to be prepared.
  • Measure, cut and otherwise work on material or objects with great precision.
  • Use arithmetic or shop geometry to fire amount of materials needed, dimensions to be followed and cost of materials.
  • Picture what the finished product will look like.
  • Accept responsibility for the accuracy of the work as it is turned out.
  • Slip resistant, closed toe shoes, dark slacks, polo shirt provided by Sodexo. 
  • Ability to lift 50 #'s.  Must be able to bend and lift 40 #'s for overhead storage.  Must to able to transport foods and cooking utensils with foods products weighing as much as 10#'s.

THIS DESCRIPTION DOES NOT LIST ALL DUTIES. INTERN MAY BE ASKED TO PERFORM OTHER DUTIES BY THE STAFF OR SUPERVISOR. INTERN WILL BE EVALUATED ON PERFORMANCE OF THE PROJECTS LISTED AS WELL AS INTERACTION WITH EMPLOYEES AND CLIENTS. ON-SITE HOURS WILL BE NEGOTIATED WITH EACH CANDIDATE.

SAFETY EXPECTATIONS, INCLUDING HARASSMENT, SHOULD BE REVIEWED WITH THE HOST.




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