Kitchen Assistant

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• GLOBAL WORKFORCE CONSULTANTS
  USA

Job duties

Original text, as filed with the Department of Labor.

1. Kitchen Type and Products Prepared. The work will take place in a commercial kitchen within a full service Salvadoran restaurant that meets local health and safety codes. The facility includes flat-top grills, fryers, ovens, steam tables, food processors, and prep counters suitable for high-volume cooking. The employee will prepare authentic Salvadoran dishes such as pupusas (stuffed corn tortillas), yuca frita con chicharrón, tamales, pollo guisado, sopa de res, and traditional sides like arroz, frijoles, and curtido. Tasks involve marinating meats, mixing dough, operating kitchen equipment, maintaining food safety, and coordinating with the kitchen team to ensure timely service during peak hours.
2. Tools, Equipment, and Purpose. The employee will work with the following tools and equipment to prepare Salvadoran cuisine:
• Flat-top grills and griddles – for meats and pupusas
• Deep fryers – for yuca, plantains, and similar dishes
• Ovens – for roasting and reheating
• Food processors/blenders – for sauces and dough
• Knives, boards, utensils, mixing bowls – for chopping and combining ingredients
• Steam tables/food warmers – to keep food at proper serving temperatures
• Refrigerators/freezers – for storing perishable goods
• Cleaning and sanitizing tools – to maintain a safe work environment
Each item is used in the preparation, cooking, and storage of traditional Salvadoran meals per health code standards.
3. Cleaning and Sanitization. The employee will participate in daily cleaning and sanitization tasks using a three-compartment sink system or dishwasher to clean all utensils and surfaces. Other tasks include:
• Wiping down counters and workstations
• Sweeping and mopping with sanitizing solution
• Disposing of waste in designated bins
• Deep cleaning grills, fryers, ovens, and refrigerators on a set schedule
• Wearing PPE such as gloves and aprons during all cleaning tasks
• Completing a cleaning log to document compliance
These procedures are followed daily to meet food safety requirements and ensure kitchen hygiene.
4. Receiving, Handling, and Storing Orders. When orders are received, the employee will check quantity and quality against invoices, inspect items for freshness, damage, and expiration, and report any discrepancies. Storage tasks include:
• Using carts, dollies, or pallet jacks to transport goods
• Labeling and dating all products
• Organizing items by FIFO (First In, First Out)
• Storing raw and cooked items separately
• Maintaining safe temperatures and clean, organized storage spaces
All storage practices align with safety and sanitation standards.

Requirements

One (1) month of work experience in restaurant environment.

Benefits and conditions