Kitchen Staff Member job description.
A kitchen staff member supports food preparation and service in a restaurant, cafeteria, or catering kitchen. They assist cooks with prepping ingredients, keep workstations clean and stocked, and follow food-safety procedures throughout each shift. This entry-level role is often the starting point for a career in professional food service.
The Kitchen Staff Member job description · $29
The full editable .docx — role summary, 8 worked responsibilities, qualifications, and skills, formatted for your letterhead. Delivered to your inbox within 24 hours — usually instantly.
Role: Kitchen Staff Member Reports to: Kitchen Manager or Head Chef
A kitchen staff member supports food preparation and service in a restaurant, cafeteria, or catering kitchen. They assist cooks with prepping ingredients, keep workstations clean and stocked, and follow food-safety procedures throughout each shift. This entry-level role is often the starting point for a career in professional food service.
- Wash, peel, chop, and portion ingredients ahead of service
- Assist line cooks with plating and basic food preparation
- Wash dishes, utensils, and kitchen equipment throughout the shift
What's inside the document.
One-paragraph plain-English explanation of the role's outcome and scope.
8 responsibilities phrased the way the work is actually done.
4 qualifications a candidate must have to perform on day 30.
2 qualifications that would make a candidate excellent in year two.
5 skill chips you can copy directly into your ATS.
Kitchen Manager or Head Chef
A complete document set.
- Word document (.docx) — fully editable
- PDF — signature-ready
- Google Docs — one-click copy to your Drive
- 12 months of updates to this document
- Commercial-use licence for internal and client work
The work, not the title.
- Wash, peel, chop, and portion ingredients ahead of service
- Assist line cooks with plating and basic food preparation
- Wash dishes, utensils, and kitchen equipment throughout the shift
- Sweep, mop, and sanitize kitchen floors and surfaces
- Restock ingredients, supplies, and disposables as needed
- Follow food safety, allergen, and hygiene procedures at all times
- Receive and store deliveries according to storage guidelines
- Remove trash and recycling and maintain a clutter-free workspace
Required — and what would make a candidate excellent.
- Ability to stand for extended periods and lift up to 40 lb / 18 kg
- Comfortable working in a fast-paced, high-heat environment
- Basic understanding of food safety and hygiene practices
- Ability to follow instructions and work as part of a team
- Prior kitchen or food service experience
- Food handler certification
Eight steps from download to publish.
- 01Open the Kitchen Staff Member job description in Word or your one-click Google Docs copy.
- 02Replace placeholders for company name, reporting line, and location with your specifics.
- 03Tighten the summary to one paragraph that names the team's outcome, not just the role.
- 04Edit the responsibilities to match the actual scope of the seat — aim for 6 to 8 items, not 12.
- 05Separate required qualifications from preferred. Required is what a candidate must have to do the work on day 30; preferred is what would make them excellent in year two.
- 06Add salary range guidance using BLS, Payscale, or your own band data — do not copy generic figures.
- 07Have the hiring manager and one peer read it. Cut anything that wouldn't survive a candidate question.
- 08Publish to your ATS, intranet, and external careers page.
The right document at the right moment.
Use this Kitchen Staff Member job description any time you are opening or reopening a seat at this level. The entry band sets the calibration — copy the document, tighten it to your specific scope, and circulate to the hiring panel before the first interview.
The reporting line (Kitchen Manager or Head Chef) and skills list are starting points. Override either if your org structure or stack differs from the norm — the template is a draft, not a contract.
Honest answers before you download.
- Does this role require prior experience?
- No. Kitchen staff roles are typically entry-level and trained on the job, though prior food service experience is a plus.
- What's the difference between a kitchen staff member and a line cook?
- Kitchen staff focus on prep, cleaning, and support tasks, while line cooks are responsible for cooking and plating dishes during service.
Other documents in this neighbourhood.
Kitchen Helper
A kitchen helper provides general support to cooks and kitchen staff in a restaurant, catering, or institutional kitchen.
Line Cook
A Line Cook prepares menu items at an assigned station in a commercial kitchen, following recipes and plating standards under time pressure during service.
Busser
A Busser supports front-of-house restaurant operations by clearing, cleaning, and resetting tables between guests.
This Kitchen Staff Member job description is a professionally drafted starting point for your hiring process and is not legal advice. Hiring practice varies by jurisdiction (e.g. pay-transparency laws differ across US states and AU jurisdictions). Adapt this document for your specific location and have employment counsel review any clauses you add before publishing. Salary varies by region, employer type, and experience. Reference BLS or current industry surveys for ranges. Full disclaimer.