Position Summary The Kitchen Assistant supports daily food service operations by executing essential tasks across meal preparation, dishwashing, sanitation, and kitchen clean-up. Operating under the direction of the Kitchen Director / Executive Chef, this role ensures a clean, organized, safe, and efficient culinary environment. This position requires no prior commercial kitchen experience and provides full on-the-job training, making it ideal for individuals seeking an entry-level pathway into culinary operations or a collaborative part-time campus role. Essential Functions and Responsibilities

• Assist with all meal preparation responsibilities as directed by the Kitchen Director / Executive Chef.
• Operate commercial dishwashing equipment safely, monitoring water temperatures and chemical levels to ensure standard sanitization.
• Manually wash, rinse, and sanitize large pots, pans, baking sheets, and heavy-duty cooking utensils that cannot be processed by machine.
• Unload, sort, and restock clean dishes, glassware, silverware, and culinary tools to their designated storage locations efficiently.
• Maintain high standards of cleanliness across all food preparation stations, counters, cutting boards, and cooking lines throughout shifts.
• Sweep and mop kitchen floors regularly and perform comprehensive floor cleaning at the conclusion of each meal service shift.
• Empty and sanitize kitchen trash receptacles, compost units, and recycling bins safely, replacing liners according to facilities protocols.
• Assist with receiving, unloading, and organizing incoming food and supply deliveries into walk-in coolers, freezers, and dry storage pantries.
• Adhere strictly to institutional food safety, personal hygiene, and accident-prevention policies established by Campus Dining Services.
• Perform other related operations and tasks as directed by the Kitchen Director, Executive Chef, or authorized culinary leadership. Qualifications and Experience
• No prior commercial kitchen or food service experience required; full structural and practical on-the-job training will be provided.
• Strong willingness to learn new tasks, follow sequential instructions, and take constructive direction from kitchen leadership.
• Demonstrated teamwork mindset, a positive attitude, and an ability to collaborate effectively with diverse kitchen personnel.
• Excellent attendance, reliability, and punctuality for all scheduled shifts, events, and kitchen operational windows. Physical and Working Requirements
• Ability to maintain prolonged standing, walking, and physical movement for the continuous duration of a 4-to-6 hour kitchen shift.
• Ability to safely lift, carry, push, and move items weighing up to 40-50 pounds, such as food crates, dish racks, and refuse containers.
• Comfort working safely within environments with fluctuating temperatures, including hot dish machine areas and cold walk-in coolers.
• Ability to perform repetitive physical actions, including bending, reaching, stooping, wiping, and gripping kitchen tools safely.
• Requires availability to fulfill a consistent schedule of 20-25 hours per week across designated morning, evening, or weekend dining shifts.

A professional demeanor and appearance are required, as is a personal commitment to Jesus Christ and evidence of a Christian lifestyle and must ascribe to Trinity College's Statement of Faith.

Pay:

$15-$17 per hour (part-time) Please submit your resume through this job posting, or email it to ken.mindrup@trinitycollege.edu Important Note This position description is intended to describe the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, qualifications, or working conditions. Responsibilities may be modified as institutional needs, dining services, and College policies change. Nothing in this description alters the at-will nature of employment, where applicable.

Pay:

$15.00 - $17.00 per hour

Benefits:

401(k) Health insurance

Work Location:

In person