General Kitchen Helper
Nature of the work*
The principal and customary work of an employee in this class of employment consists in carrying out simple tasks in a kitchen or a cafeteria, such as the maintenance of the premises and the equipment, handling and transporting provisions, food and utensils as well as preparing food and serving in the cafeteria. In general, he or she works according to instructions or under the supervision of a cook or head cook of the kitchen or cafeteria.
The duties of the employee in this class of employment consist in the simple preparation of food, such as peeling and cutting up vegetables, cutting up cheeses and meats, warming up precooked dishes and apportioning food and meals, helping to prepare diets, serving at the counter or in a small restaurant or snack bar, setting up, dismantling and cleaning tables, handling trolleys and carrying food from the storeroom to the kitchen, washing heavy pots and loading dishes in the dishwasher, cleaning work premises, cold storage rooms and disposing of the garbage outside the kitchen.
As part of his or her duties, the employee may use equipment, such as heating plates or counters and microwave and conventional ovens.
He or she may work as a cashier in a cafeteria or as a vending machine attendant.
If need be, he or she performs any other related duty.
No specific qualifications are required.
*The nature of the work, the characteristic duties and the qualifications required are taken from the Classification Plan.
Rates and steps (dollars)
|Rates as of
#In 2019, the new salary structure will apply. This is why a new rate as been added as at 2016-03-20. More details on the new salary structure (in French).