OBJECTIVE:

We are looking for students and cook enthusiasts who would like to work as kitchen assistants on a freelance basis. The Kitchen Assistant will support the Chef Instructor and guests during cooking classes and culinary events, prep the event/cooking class and work alongside the Chef Instructor for the entire duration of the event. The Kitchen Assistant will also be responsible for monitoring hygiene and maintaining a clean work environment and will work in coordination with the Dishwasher to ensure cleanliness of the entire Cooking Studio throughout and upon the conclusion of the event. During the event/cooking class they will also be asked to look over the guests while they are seated for their meal and provide drinks as necessary. After the event, the Kitchen Assistant will take care of cleaning and prepping the next event.

The Kitchen Assistant will support an exceptional cooking class experience by acting as an extension of the Chef Instructor to reinforce and support the techniques being presented in class. This individual needs to provide excellent customer service to all class participants, determine optimal solutions to any issues, and support the Resident Chef and Culinary Program Manager and Chef Instructor in highlighting products to boost retail sales and creating return business for the Cooking Studio.

PRIMARY JOB RESPONSIBILITIES:

The Kitchen Assistant will report to the Chef Instructor will have additional responsibilities including:

Planning/Preparation

Assisting with proper daily class preparation and execution as directed by Chef Instructor and/or Resident Chef. Setting up workstations before classes and events. Cleaning workstations. Assisting and instructing dishwashers. Making preparations for the next day’s classes and events. Assisting with shopping for class ingredients.

Culinary Expertise

Supporting guests in cooking skills. Being able to cook recipes and menus developed by ZWILLING. Recognizing and distinguishing ingredients. Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or recognizing particular flavors or odors using tongue or nose. Basic wine/beer/spirits knowledge or willingness to learn. Knowledge of basic cooking techniques (chopping, whisking, slicing, stirring, juicing, etc.). Ability to handle, serve and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water, etc. for preparation of cocktails and other beverages.

Sales

Utilizing strong salesmanship to promote retail sales before, during and after classes. Together with the Resident Chef and Culinary Program Manager, serve as an ambassador of the studio to build class participation and return business.

QUALIFICATIONS:

Minimum of 1 year retail experience with a minimum of 1 year food prep and/or kitchen operations experience preferred. Valid Food Handlers and/or Food Managers Certification. Availability and flexibility to work 2 to 3 events weekly, including evenings and weekends. Committed and responsible attitude with excellent problem solving skills. Superior organizational skills; must be able to manage and execute multiple tasks with accuracy. Close attention to detail in completion of tasks and communication. Effective time management skills. Familiarity with MS Office (Word, Excel, Outlook). Participate in training provided by ZWILLING J.A. Henckels. Ability to remain in a stationary position for 2-3 hours at a time Ability to reach, push, grab, pull, bend, stoop, kneel, etc. in order to retrieve and/or replenish merchandise or handle cooking equipment Ability to move and/or lift merchandise and/or kitchen equipment weighing up to 50 lbs.

Hourly Rate: $18.00