TYPICALLY REPORTS TO: Executive Chef, Sous Chef, Kitchen Supervisor, General
Manager
STATUS: Hourly
PRINCIPAL FUNCTION:
This position washes and properly stores all dishes, trays, eating utensils, cups and small equipment for the department, while maintaining the dishroom and dish machine in a sanitaryand organized condition.
ESSENTIAL RESPONSIBILITIES: Clean dishes, glassware, pots, pans, silverware and kitchen items including storage racks, floors, walls, dish area and any other items requested.Ensure that all ppm levels for sanitizer on dish machines and pot sinks are at specific requirements for health standards.Keep utensil racks, dish storage area, mop room, banquet area, dish closets, garbage cans, glassware storage area, bakeware storage and any other storage areas for kitchenware storage clean and orderly.Set up, break down, clean and polish the dish machine, including arms, screens and baskets.Remove trash from the dishroom and place it in the outdoor garbage enclosure.
Clean and sanitize garbage cans and keep clean liners in cans at all times.Clean and keep the dishroom area neat.Place all utensils, items, glassware, pots, pans and all other kitchen supplies in proper storage.Comply with all health and safety regulations.Perform other related duties, tasks and responsibilities as required from time to time.Assist with kitchen prep as needed. QUALIFICATIONS/SKILLS: Required: Ability to participate in a team environment.Ability to understand written and oral direction. Preferred: Ability to communicate in the primary language(s) used in the workplace. OTHER REQUIREMENTS:
Requires lifting up to 50 pounds on a regular and continuing basis.
Must be able to work in extremes of cold to heat.
Hours may be extended or irregular to include nights, weekends and holidays.