Job Title: Expo/Cold Side/Dishwasher
Part time available.
Email availability and resume to firstname.lastname@example.org
Duties and Responsibilities include the following. Other duties may be assigned.
Loads and unloads all dishes, utensils, and glasses from dishwasher.*
Cleans all large pots and pans manually in sinks and cleans sinks at the end of each shift using appropriate materials and cleaning chemicals.*
Places clean glasses, dishes, utensils, and pots in proper locations.*
Cleans designated surface areas of kitchen including counter tops, walls, mats, floors, and ceilings using appropriate materials and cleaning chemicals.*
Removes garbage and grease from kitchen areas using appropriate materials and cleaning chemicals and dispenses in appropriate areas.*
Sweeps and mops the kitchen area at the end of each shift.*
Carries supplies into appropriate areas and stock supplies as needed.*
Notifies chef when cleaning supply inventory is low and obtains additional supplies as needed.*
Reports any maintenance, emergencies, and needed repairs to the manager or owner.*
Sweeps and cleans surrounding areas outside the restaurant along side of all kitchen staff members.*
Reports any health and safety concerns or violations immediately to management.*
Assists cooks with kitchen responsibilities as requested.*
Expo/Cold Side Expectations
Preps food according to the designated station’s prep list.*
Prepares all menu items in accordance with recipe guidelines and par levels.*
Executes all kitchen orders according to recipe specifications.*
Prepares all ingredients needed for designated station daily, following chef’s prep and par lists.*
Complies with safety guidelines and minimum age requirements when handling kitchen equipment and utensils.*
Follows all portion and quality standards.*
Maintains and stocks designated station, freezers, refrigerators and store room with food products daily, follows proper rotation system, and notifies chef of any discrepancies or shortages.*
Labels and dates all food products in storage and refrigeration areas appropriately.*
Ensures all products are stored or disposed of properly at the end of the night.*
Cleans food preparation equipment and work areas according to health and safety guidelines and cleans counter or tables.*
Adheres to all restaurant policies and procedures paying special attention to health and/or safety requirements and communicates any concerns to management.*
Communicates with servers in a professional manner regarding customer service.*
Performs all closing duties of the kitchen daily as determined by chef.*
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to read and comprehend simple instructions, short correspondence, recipes and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add, subtract two digit numbers and to multiply, and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Ability to convert measurements to scale up/down recipes according to need.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Knowledge, Skills and Other Abilities:
Ability to multi-task and demonstrate basic knife skills.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, and talk or hear. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 50 pounds.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather) and fumes or airborne particles. The employee may also be exposed to sharp/dangerous kitchen utensils and possibly broken dishes and is expected to handle these hazards appropriately.
The noise level in the work environment is usually loud.