KITCHEN PORTER

The Kitchen Porter at Riverside Senior Living is responsible for ensuring the cleanliness and organization of the kitchen and dining areas. This role is crucial in maintaining a sanitary environment by handling dishwashing, cleaning, and basic food preparation tasks. The Kitchen Porter will work closely with the kitchen and dining room teams to support smooth and efficient operations, contributing to the overall dining experience of our residents.

Essential Duties

• Dishwashing: Operate dishwashing equipment to clean and sanitize dishes, utensils, and kitchen equipment, ensuring they are ready for use.
• Kitchen Cleaning: Regularly clean kitchen surfaces, floors, and equipment to maintain a high standard of hygiene. This includes emptying trash bins, cleaning sinks, and wiping down counters.
• Food Preparation Assistance: Assist kitchen staff with basic food preparation tasks, such as peeling vegetables, portioning ingredients, and organizing supplies.
• Inventory Management: Assist in receiving and storing food deliveries, ensuring that items are stored properly and rotated according to first-in, first-out (FIFO) principles.
• Waste Management: Handle the proper disposal of kitchen waste, including composting and recycling, to maintain an organized and environmentally friendly workspace.
• Health and Safety Compliance: Adhere to all health and safety regulations, including proper use of cleaning chemicals, wearing protective gear, and following kitchen safety protocols.
• Team Support: Collaborate with kitchen and dining room staff to ensure that all areas are well-maintained and ready for service.

Non-essential Duties

• Event Support: Assist with setup and cleanup for special events and activities within the facility, as needed.
• Maintenance Assistance: Report any equipment malfunctions or maintenance needs to the supervisor to ensure timely repairs and upkeep.
• Training Support: Provide guidance to new kitchen porters on cleaning protocols, safety procedures, and kitchen operations.

Required Experience

• Strong attention to detail, ability to work efficiently in a fast-paced environment, good organizational skills, and a strong commitment to cleanliness and safety.

Preferred Experience

• Previous experience in a kitchen or cleaning role is preferred but not required.

Required Licensure/Education

• Food Handlers Certification or willingness to obtain one within the first 30 days of employment.

Preferred Education

• High school diploma or equivalent preferred but not required.

Employee Health Requirements

Exposure to:

• Chemicals: Refer to MSDS sheets.
• Video Display Terminals: None
• Blood and Body Fluids: Minimal - None.
• TB or Airborne Pathogens: None.

Sensory requirements (speech, vision, smell, hearing, touch):

• Speech: Needed for communication with other team members.
• Vision: Need to read memos and literature, preparation of food., safety procedures.
• Vision: Needed handle dishes and equipment.
• Smell: NA.
• Hearing: Needed to hear machine for warning signals.
• Touch: Needed to feel to handle dishes.

Activity/Lifting Requirements

Percentage of time during the normal workday the employee is required to:

• Sit: 0%
• Twist: 10%
• Stand: 50%
• Crawl: 0%
• Walk: 10%
• Kneel: 4%
• Lift: 10%
• Drive: 0%
• Squat: 10%
• Climb: 0%
• Bend: 10%
• Reach above shoulders: 20%

The weight required to be lifted each normal workday according to the continuum described below:

• Up to 10 lbs: Frequently
• Up to 20 lbs: Frequently
• Up to 35 lbs: Occasionally
• Up to 50 lbs: Occasionally
• Up to 75 lbs: Not Required
• Up to 100 lbs: Not Required
• Over 100 lbs: Not Required

Describe and explain the lifting and carrying requirements. (Example: the distance material is carried; how high material is lifted, etc.): May be required to lift up to 50 lbs. Team Lift is encouraged. 

Maximum consecutive time (minutes) during the normal workday for each activity:

• Sit: 0
• Twist: 10
• Stand: 240
• Crawl: 0
• Walk: 48
• Kneel: 4
• Lift: 46
• Drive: 0
• Squat: 48
• Climb: 0
• Bend: 48
• Reach above shoulders: 5

Repetitive use of hands (Frequency indicated):

• Simple grasp 1 to 10# 
• Normal weight: Continuously
• Pushing & pulling 1-50# Normal weight: often
• Fine Manipulation: Placing dishes in the rack, washing pots, scrubbing motion, prep work, peeling.

Repetitive use of foot or feet in operating machine control: None

Environmental Factors & Special Hazards

Environmental Factors (Time Spent):

• Inside hours: 8
• Outside hours : 0
• Temperature: Normal Range and Extreme Hot
• Lighting: Average
• Noise levels: Average to very loud
• Humidity: Normal range to Humid
• Atmosphere: Poor ventilation

Special Hazards: Mechanical and electrical: use of all dishwashing machines. Chemical: dishwashing detergents.

Protective Clothing Required: Rubber gloves, rubber apron, protective eyewear, mask.