Kitchen Utility & Cook

Kermit and Orla Workforce Camps in Kermit and Orla, TX.

Kitchen Utility

The Utility Hand's duties may include assisting the cook with food and dining room preparations and cleaning, assisting in serving meals, washing dishes, register monitoring and other work in the Dining Room or kitchen as well as work outside the kitchen. General housekeeping duties include, but are not limited to, cleaning floors, and garbage disposal. Additionally, any duties as assigned by the manager that can be performed safely.

Specific Duties and Responsibilities:

Because of the various job assignments, the specific duties will vary, but at some time you may be required to perform some or all of the following:

  • Assist Kitchen Manger and cook with food preparation and serving as well as properly storing foods and protecting foods from contaminants.
  • Prepare and sustain constant supply of fresh Tea.
  • Keep Condiments, Cups, Lids stocked.
  • Insure that all condiments and napkins are stocked, drink dispensers and drain trays are cleaned daily.
  • Clean Prep Tables including legs and bottom shelves daily.
  • Rotate groceries and supplies, especially perishables.
  • Unload and store groceries and supplies.
  • Clean and organize Kitchen area including walk-in freezer, pantries and storage areas.
  • Clean and sanitize Kitchen equipment as listed on cleaning list and instructed to do by Kitchen Manager.
  • Clean and Sanitize Pots, Pans, Dishes, Utensils, Trays and refuse containers.
  • Clean and maintain orderliness of Kitchen and Dining Room and other areas for which Cotton Catering employees are responsible.
  • Attend safety meetings, inspections, fire drills, and other meetings as required.
  • Demonstrate your skills and duties to new employees to help train them.
  • Report to work as scheduled in proper uniform.
  • Other duties as directed by management.


The general duties of a Cook include maintaining the meals throughout the meal period, preparing, batch cooking and serving the meal and other duties required in the food service on site. It may be required that the cook wash pots and pans at times, maintain the kitchen and supervising the crew among other duties. The cook is the person in charge in the absence of the Kitchen Manger

Specific Duties and Responsibilities:

  • Produce nutritious, quality meals for efficient and prompt meal service as directed by the Kitchen Manager in accordance with established time schedules.
  • Maintain the inventory of groceries by properly storing, handling and rotating groceries in accordance with first-in, first out policy and proper food handling techniques.
  • Inspect kitchen, dining room and storage areas and other adjacent areas daily in order to ensure proper sanitation and maintenance.
  • Maintain client service through friendly and professional actions.
  • Supervise staff to ensure that proper sanitation and hygiene standards are being followed at all times while performing duties in a safe and efficient manner.
  • Demonstrate skills and abilities for other personnel in order to train and motivate them for promotion.
  • Be a role model for pride and self-fulfillment in doing quality, well executed work.
  • Be responsible for cleaning and coordination of cleaning during shifts and individuals.
  • Be responsible to step in and undertake an assignment if a crew member is absent and/or the need arises.
  • Maintain good customer relationships through courteous, daily contact. Deal with all problems as if they are opportunities to strengthen your relationship with the client.
  • Other duties as required to ensure catering operations on site or as assigned by your supervisor.
  • Be responsible for ensuring the safety of your crew by:
  • Ensuring all employees are properly trained in their jobs and in safety.
  • Ensuring all employees are following proper job and safety procedures.
  • Ensuring all employees are wearing proper uniforms and PPE where needed.
  • Ensuring all safety hazards and unsafe job practices are corrected.
  • Ensuring all employees know proper evacuation and emergency procedures.
  • Discuss safety matters with individual employees and answer any appropriate questions or concerns they may have.
  • Fill in checklists and other related paperwork relevant to the job.
  • Conduct safety inspections with the kitchen manager.
  • Be a role model for using safe and proper working procedures.
  • Maintain good relations with your employees so that you may become aware of any temporary problem or condition that may put your employees at risk.
  • Know the location and operation of emergency equipment including fire extinguishers and first aid kits.
  • Report to your supervisor any safety hazard you are having problems controlling.