Dishwasher

Description

Are you mission-driven and passionate about helping others succeed?


Do you strive to lead, follow, and act with integrity?


Are you the one who honors your commitments?


Is building trusting relationships an integral part of why you do what you do?


Do you push limits and challenge the status quo?


If you answered YES , keep reading to discover how you can significantly contribute to Team USA's success!


Here's a summary of responsibilities:

Assists Food & Nutrition Services Department in multiple areas, including pantry, service specialist, steward, catering, food production, dishwashing, and general kitchen cleaning.
Responsible for follow-up and follow-through in assigned production areas.
Supports the sous chef by prepping as needed, working at stations during service, including grill and omelet stations, and serving food to athletes.
Maintains and monitors food service areas, ensuring the highest level of products and service are readily available in a clean and well-maintained kitchen, servery, and dining room.
Takes pride in the overall appearance of the dining/servery area.
Leads by example.


Here's how you'll have an impact:
Dish Room & Sanitation Load, run, and unload the dishwasher quickly and efficiently with utensils, glassware, cookware, plates, and trays.
Ensure all dishes are clean and sanitized before they are put away on dish racks or used by your fellow team members.
Maintain the dishwasher to ensure it is clean and organized, that the wash cycle is always sanitary, and that it operates at peak performance.
Mop and sanitize the dish room, kitchen floors, and dining room at the end of each shift to maintain safety and sanitation.
Sanitize work area at least once an hour throughout your shift to prevent cross-contamination.
Ensure the kitchen is kept neat and clean, including dishes, floors, trash, work areas, walls, and equipment.
Dining Operations Perform daily inventories of prepped items, including omelet station, burger station, cut fruit, and salad bar.
Meet production demands and limit waste.
Communicate with the Executive Chef or Sous Chef if any assistance is needed for production.
Responsible for the production of box lunch and coordinating order fulfillment and pick up as necessary.
Keep the Executive Chef informed of all pantry, salad bar, and hotline recipe concerns, including modification suggestions.
Ensure product availability throughout the meal service.
Label and stock all ingredients on easily accessible shelves.
Wash, chop, and sort ingredients like fruits, vegetables, and meats.
Assist by cooking on the grill and omelet station to keep service flowing.
Responsible for maintaining food costs by ensuring overproduction and waste are kept to a minimum.
Take the appropriate action to ensure products are consistent, fresh, appealing, and adequately prepared.
Follow standards for food production and proper food handling.
Follow the menu rotation provided by the Executive Chef.
Responsible for merchandising and displaying products in assigned areas in the Cafe.
Report all general maintenance and equipment malfunctions to the Executive Chef.
Responsible to train and assist staff on the proper maintenance and use of equipment.
As needed, assist with hospitality/special events.
Assist in all other production areas to meet the demand for athlete services.
Follow proper food holding/handling and temperature logging and ensure that sanitation water is at each station in the appropriate area.
Communicate with the Executive Chef or sous Chef on assigned tasks.
Cooperate with the daily team briefing.
Take the initiative to suggest improvements to the operating format, communicate ideas about improving and maintaining standards in their area, and fill in as needed to ensure efficient operations.
Follow up and follow through on daily production/task lists to ensure completion and turn in paperwork at the end of shift.
Other Report all incidents/accidents to management immediately.
Complete necessary documentation.
Follow policies and procedures of the USOPC, OPTC, and the department.
Comply with OSHA work and Health Department food safety regulations.
Uphold USOPC policies.
Maintain a professional demeanor; be punctual, neat, and clean; show respect for equipment, utensils, and supplies; and show pride in the department and their work.
Build good working relationships with all Food & Nutrition Services team members.
Provide excellent customer service by demonstrating a "can do" and "my pleasure" outlook, flexible approach, pleasant manner, cooperation with others, patience with unexpected change, helping tasks flow smoothly, and being a team player.
Contribute to a positive environment.
Willingly support department goals of providing World Class Service.
Embrace and support Olympic & Paralympic Culture and Key Behaviors.

Here are the skills and experience you'll need to be effective:
High School graduate or G.E.D., with the ability to read, write, and comprehend at a 12 th -grade level or displays proficiency and can write production schedules and follow recipes to comply with nutritional information provided ServSafe certified required Valid driver's license to operate department motor vehicle s Minimum 2 years experience in cleaning and maintaining a professional kitchen General knowledge of the care and safe usage of food service equipment and kitchen utensils Ability to be trained and certified in the operation of equipment found in a commercial kitchen Thorough knowledge of proper sanitation and safety practices as it relates to day-to-day responsibilities and health department regulations Knowledge of appropriate use of chemicals; ability to follow OSHA regulations Ability to read recipes and understand measurements Ability to effectively lead and guide teamwork, give direction, and train others Ability to display good customer service skills to internal and external customers Ability to communicate effectively and be a team player Maintains confidentiality on USOPC and department matters Dependable Well-groomed, consistently demonstrates good personal hygiene Organizational skills, attention to detail Ability to work independently and under pressure
Here are some things that will make you super competitive for this role :
Food production and handling, with knowledge of nutrition and related food production, is a plus
Here are the tools, equipment, & conditions:
Ability to work a flexible schedule of various shifts to include days, nights, weekends, and holidays Exposed to extreme temperature working conditions Prolonged standing, minimal sitting Various repetitive motions, including bending, kneeling, and reaching Wear a safety belt or use the buddy system when lifting 50 lbs.
or more or performing repetitive lifting over 20 lbs.
Exposure to chemicals Shared workspace Commercial kitchen utensils and equipment Regular attendance at work is an essential job function
Here's where you'll work:
This hub-based role will regularly work from the Lake Placid Olympic & Paralympic Training Center.

Here's some more information you need to know:
Hiring Pay Range: $17.50 - $19.87 per hour .
This full -time, non - exempt position is intended to work 40 hours per week.
Bonus : This position will be eligible for the Annual Incentive Award Program , which has a 5 % target.
The USOPC may change or eliminate this program at any time at its sole discretion.
Benefits: This position will be eligible for USOPC benefits.
You can view a summary here .