Roundsman, JBJ Soul Kitchens

Roundsman reports to the Head Chef and Executive Chef.

Job Status:  Part-time, non-exempt position

Job OverviewRoundsman works closely with the Head Chef and Executive Chef to make sure the kitchen is kept sanitary and up to code, as well as insuring the restaurant is ready for service.

Roundsman is expected to operate in line with our workplace values of;

Dignity – Everyone is treated the same regardless of their circumstances.

Respect – We value what each person brings to our table.

Accountability – Each of us are responsible for our actions.

Sustainability – We believe in creating long term solutions that provide healthy options for our bodies and positive impacts on our environment.

The power of WE – Working together we believe we can make a positive difference.

All are welcome – We value diversity, equity and inclusion of all people.

Responsibilities and Duties

Needs to be well rounded in all aspects of the back of house and rotate between the dishwasher and line cook positions as needed.

• Maintain daily communication with the Executive Chef and Head Chef to ensure overall effectiveness of kitchen operations.
• Work closely with all staff and volunteers to ensure smooth, efficient operation and positive guest experience.
• Open building and prepare kitchen for service.
• Prep dishwashing station for daily use; ensure cleaning solutions are at appropriate levels.
• Inspect the dining area; reset/clean if needed.
• Restock ice.
• Prepare drinks to ensure availability during service.
• Train new volunteers in proper dishwashing standards.
• Provide new volunteers with an overview of kitchen storage locations to ensure cleaned items are properly re-stocked.
• Oversee and assist in dishwashing duties as required.
• Immediately attend to any accidental spills or breakages to ensure the safety of all staff, volunteers and guests.
• Oversee dishwashing station closing procedures.
• Be sure machinery is properly cleaned and shut down following service
• All clean inventory will be stowed properly following service
• Remove all garbage from the restaurant, placing it in bins provided.
• Inspect floor mats, cleaning as appropriate.
• Clean floors after service.
• Perform seasonal maintenance as required – water plants, shovel snow, etc.
• Perform other miscellaneous duties as required.

Line Cook

Responsible for the daily preparation and serving of pantry items such as salad, soups, and dressings.

Responsible for decorating and serving desserts for service.

Assist with plating meals.

Must keep your area clean and organized.

Must practice good safety and sanitation skills, including always using gloves in accordance with health code.

Need to understand and adhere to all portion controls.

Need to restock all supplies at the end of your shift and assist with a prep list.

Submit hours worked.

Have knowledge of kitchen equipment, how it operates, and where it is stored.

Other responsibilities as requested by Head Chef or Executive Chef.

• Basic cooking knowledge.
• Passion for the art and willingness to learn.
• Must be able to handle basic kitchen equipment.
• Must have good time management skills.
• Must have good knife skills.
• Need to be able to work calmly and effectively under pressure.
• Need the ability to take direction.
• Must be willing to learn and work as a team player.
• Must be self-motivated.
• Understanding of sanitation rules and regulations.
• Cultural competency.
• Can operate dish machines to company and manufacturer specifications.
• Alignment with core organizational values.
• Work clean and maintain a steady working pace to complete all tasks on hand.

  Physical Demands

   

  Must be able to stand 100% of the working time.

  Must be able to transport up to 50lbs on occasion and up to 35lbs regularly.

  Be flexible and able to work in adverse conditions such as excessive heat, and exposure to hot and cold water.

  Show up on time when scheduled.

  • Must speak fluent English.
  • Have basic math skills.
  • Must be able to travel to other locations, attend events, or other meetings.
  • Ability to communicate effectively and respectfully with co-workers and managers.