***RFI response***
1. Specific Tasks, Tools, Equipment, and Materials Used The phrase “Assist kitchen staff with various tasks” refers explicitly to routine, repetitive, and supportive pre-kitchen duties performed under the direct supervision of cooks, chefs, or food service managers. These tasks, along with the corresponding tools, equipment, and materials, include: - Initial Produce Processing: Washing, peeling, cutting, slicing, and seeding fresh fruits and vegetables to prepare ingredients for subsequent cooking or assembly by kitchen staff. For this task, the following tools will be used: kitchen knives, vegetable peelers, corers, commercial cutting boards, colanders, and food prep sinks. Materials processed include vegetables, fruits, and grains. - Catering Order Fulfillment: Portioning, wrapping, and packaging prepared food items specifically for catering and large-scale event orders. For these tasks, the following tools/equipment/materials will be used: portion scales, measuring cups/spoons, plastic wrap, aluminum foil, catering trays, and food storage containers. - Workplace Sanitation: Cleaning, sanitizing, and maintaining the hygiene of work areas, food preparation counters, and kitchen surfaces to ensure an operational environment. For these tasks, the following tools/equipment/materials will be used: Sanitizing sprays, clean cloths, buckets, and food-safe chemical disinfectants. - Ingredient Transport: Assisting the head cook by retrieving and transporting raw ingredients, including meats, chicken, seafood, and grains, from walk-in coolers or dry storage to designated prep stations. For these tasks, the following tools/equipment/materials will be used: Rolling utility carts and food storage bins. 2. Clarification on Food Preparation and Cooking Tasks The Employer provides the following clarification regarding the physical interaction with food and cooking tasks: - Food Preparation: As detailed above, the worker's interaction with food is confined to routine, low-skilled pre-kitchen preparation. This involves the repetitive handling, washing, peeling, cutting, and seeding of ingredients, as well as the portioning and packaging of orders. - Cooking Tasks: The Food Preparer does not perform independent or skilled cooking duties, nor do they manage independent recipe execution. All work is strictly supportive and performed under the direct, constant supervision of the head cook or food service manager to meet the high volume demands of dine-in and catering operations. ***Original***
Prepare, wash, peel, cut, and seed fruits and vegetables and prepare for cooking.
Maintain work area and counters clean and sanitary conditions. Portion, wrap, and package catering food orders.
Assist head cook with various tasks.