A kitchenhand (also known as a kitchen attendant) holds an entry-level position in the food service and preparation industry. The job can encompass many different tasks, all of which are dependent upon the restaurant or food service company’s operations and functions. However, common functions include cleaning (which includes dishes, garbage, and preparation areas), unloading deliveries, and performing other duties as requested by line chefs, sous chefs, and/or executive chefs.
Even though this position is considered entry level, there are certain traits that are necessary for someone to be a successful kitchenhand. The job requires substantial physical labor, as the worker spends most of their time on their feet while cleaning, mopping, and hauling trash and deliveries. In addition, the kitchenhand must be able to handle high heat from ovens and stove tops and cold during tasks such as unloading groceries into a refrigeration unit. Most restaurants also requires the ability to carry a minimum amount of weight (normally 30 pounds) and walk on uneven surfaces. Furthermore, a kitchen area can be fast-paced, and coordination and communication with wait staff and cooks is essential for success in this position.
Postsecondary education is not required for this position, and while there is no requirement for a high school diploma, most employers prefer a high school diploma or equivalent. Previous experience in a related role may be required or preferred.
Kitchenhand / Kitchen Attendant Tasks
Rotate, prep and ready ingredients and equipment.
Clean and organize kitchen, kitchen stations and serving areas.
Load and unload supplies, storing them appropriately and updating inventory.
Sanitize surfaces and ensure a hygienic environment.