Duties and Responsibilities
Check dish machine, drain tank, reassemble machine, refill tank and ensure dish machine is ready to operate before the breakfast rush.
Clean and sweep before volume, check for broken items on the floor and wet areas that may be hazardous and remove the hazard.
Help with salads and fruit at lunch when needed.
Know correct temperature for washing, rinsing and pre-soaking of all pots, pans, utensils, plates, glasses, etc.
Remove trash containers from food production area during and after volume.
Operate the dish machine during and after volume.
Clean dish machine and break down machine for the next day.
Clean and restock areas according to duties assigned for the day.
Clean, sanitize and mop dining room and lobby at the end of the day.
Identify problems and make needed adjustments.
Know proper rotation of food items.
Understand chemical hazards and follow safety procedures when using chemicals, chemical compounds and cleaning products.
Perform all side work and deep cleaning as assigned.
Maintain a team work based “can-do” attitude.
Work with a sense of urgency.
Perform other duties as assigned.
Moderate Exposure to extreme temperatures (i.e. – freezer, cook line)
Consistently stands and walks for entire shift.
Consistently reaches and stoops for product preparation and serving plates.
Consistently reaches and lifts items weighing no more than 50 pounds.
Consistently pushes and pulls items such as doors and chairs.
Consistently lifts for product preparation, stocking and inventory.