KITCHEN HELPERS California Occupational Guide Number 331 Interest Area 5-E 1997
THE JOB
KITCHEN HELPERS do many things to keep kitchen work areas clean and orderly. They may work in restaurants, hotels, fast-food places, cafes, schools, hospitals, and cafeterias in factories and office buildings. They may also work on ships, in airline food service kitchens, and in military dining halls. Kitchen Helpers keep restaurant equipment and utensils clean and orderly, sweep and scrub floors, remove garbage, and separate trash. They move supplies and equipment from storage to work areas and wash dishes, trays, pots, and pans used in cooking and serving. In some places they help dining room staff by scraping food from plates and stacking them in the dishwasher, cleaning silverware, and removing water spots from glassware. Other duties include washing worktables, walls, refrigerators, and meat blocks. They also sort and remove trash and garbage and place it in containers; they steam clean or hose out garbage cans, and they sort bottles, breaking disposable ones in bottle-crushing machines.
Kitchen Helpers may have specialized duties and job titles, such as hand dishwasher, machine dishwasher, garbage porter, pot washer, or silverware washer.
WORKING CONDITIONS
Kitchen Helpers may work alone or with others, depending on the job duties. Most of them work indoors in well-lit areas with good fresh air, but some older eating places may not have modern air-conditioning and roomy work spaces. Some of the work is hot and humid, like when washing dishes, pots, or pans. Sometimes work is done outside, like when unloading food from trucks or taking out garbage.
Kitchen Helpers do a lot of standing and walking, often on wet floors that can be slippery. They may have to carry heavy kettles and pots, lift cartons of food, and move garbage cans. Workers should be able to work for hours under pressure and stress in crowded areas, around hot stoves and burners and on wet floors.
Workers in restaurants and hospitals may be put on shifts on weekends, holidays, or at night. Those who work for school, factory, and office building cafeterias usually work more regular hours.
Some Kitchen Helpers belong to the Hotel Employees and Restaurant Employees International Union and other labor organizations.
EMPLOYMENT OUTLOOK
Kitchen Helpers are a part of the bigger occupational group of Food Preparation Workers.
The California Projections of Employment, published by the Labor Market Information Division of the Employment Development Department, estimates that the number of Food Preparation Workers in California will reach 218,500 by 2005, an increase in new jobs of 55,960 over the number there was in 1993.
There will also be an estimated 25,220 job openings due to people retiring or leaving the occupation. Added to the 55,960 new jobs expected, this makes for an estimated total of 81,180 job opportunities through 2005.
(These figures do not include self-employment nor openings due to turnover.)
Employment in the food service industry has been growing and is expected to continue to grow faster than the average for other jobs because of a better economy and a growing population which is eating out more. A lot of this growth will be in fast-food restaurants.
WAGES, HOURS, AND FRINGE BENEFITS
Kitchen Helpers just starting out can expect to make between minimum wage and $7.75 per hour. With some experience they can make up to $8.50 an hour, and fully experienced make up to $10.00 per hour.
Kitchen Helpers are usually given one free meal during a work shift.
The work week is 35-40 hours, five days a week and can start as early as 4 a.m. Some Kitchen Helpers work split shifts (8 hours in a 12-hour period). Employees may work evening, night, or rotating shifts. Work clothing is often provided.
Full-time employees may be provided paid vacations, sick leave, and health insurance. Part-time workers seldom receive such benefits.
ENTRANCE REQUIREMENTS AND TRAINING
Dependability, good health, and high standards of cleanliness are a must. No training is needed to go into this work, but for those who want to go above the lowest level, a high-school education is preferred. Workers who handle food have to have a Food Handler's Certificate from the County Health Department.
ADVANCEMENT
Kitchen Helpers promote to more responsible jobs such as making sandwiches or working in the pantry. Their chances for better jobs are improved as they get experience and prove that they are reliable and want to learn. Employers look for workers who work well as part of a team. A kitchen worker with ambition, ability, drive, and a good sense of smell and taste can get to be a short-order cook, fry cook, pantry cook, dinner cook, and, finally, a chef.
FINDING THE JOB
A job may be found by applying directly to employers, through the Job Services offices of the California Employment Development Department, or by contacting the local office of the Hotel Employees and Restaurant Employees International Union.
ADDITIONAL SOURCES OF INFORMATION
Hotel Employees and Restaurant Employees International Union 1219 28th Street NW Washington DC 20007 (202) 393-4373
California Restaurant Association 980 9th Street Sacramento, CA 95814 (916) 447-5793
RELATED OCCUPATIONAL GUIDES
Waiters/Waitresses No. 42 Cooks and Chefs No. 93 Dining Room Attendants (Bus Persons) No. 523
OCCUPATIONAL CODE REFERENCES
DOT (Dictionary of Occupational Titles, 4th ed., Rev. 1) Kitchen Helper 318.687-010
OES (Occupational Employment Statistics) System Food Preparation Workers 650380
Source: State of California, Employment Development Department,
Labor Market Information Division, Information Services Group,
(916) 262-2162.
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