As a General Utility Person you have seven primary responsibilities:
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To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
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To observe company sanitation standards.
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To observe the Empowerment Philosophy.
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To communicate with management and fellow employees in a professional and friendly manner.
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To observe the company rules and regulations as outlined in the Employee Handbook.
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To perform warewashing duties and assigned janitorial duties per company standards.
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To stock and maintain quality, clean washwares for use in the kitchen and dining room.
As a General Utility Person an overview of your duties is:
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To perform work station checklist including chemicals, product stocking, trash removal, and kitchen floor maintenance and set up same for business per restaurant guidelines prior to opening / commencement of work.
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To immediately report any product shortages.
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Ensure all dishes from the lunch shift are properly cleaned, sanitized and stored.
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Seek out supervisor for prep and or leaning list duties and priorities.
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To prepare food products to company standards and recipe utilizing approved weight and measure vehicles when assigned.
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Assist with other station preshift preparation.
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To set up pot sinks with soap, hot rinse water and sanitizer maintaining water cleanliness, soap / rinse concentration and temperature throughout the shift.
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To periodically test chemical levels using supplied chemical test strips.
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To clean and sanitize employee bathroom at the beginning of the shift and throughout including stocking toilet paper, hand towels and soap.
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To stock all hand washing sinks towels and soap.
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Prepare hot, soapy, clean mop water and maintain throughout shift.
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To maintain work surfaces, floors, utensils, service vehicles sanitation standards throughout the course of a shift.
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To wash and store clean china, glass, silver, pots, pans and food storage vehicles.
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To assist with receiving duties as assigned.
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To pre-soak and sort the silverware in hot, soapy, clean water.
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To change water, clean catcher and drains in dish machine per unit standard at a minimum of three times during the shift.
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To assure walk-ins cleanliness throughout your shift.
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To sweep and mop floors as needed. Shake and clean rug runners out of doors as needed.
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To stock cook’s line with needed food items as requested.
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To maintain an adequate supply of clean pots, pans and char plates on the cooks line.
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To stock cook’s line with plateware.
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To stock waitperson service station with china, glass and silverware.
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To complete any urgent prep or cleaning requests throughout the shift.
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To perform end of shift checklist including but not limited to sanitation and maintenance duties of all equipment, storage areas and work surfaces within assigned station. Empty trash vehicles and reline.
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To perform special sanitation and maintenance duties as assigned by supervisor.
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To sweep and mop kitchen floor prior to departure.
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To seek supervisor written time card approval prior to departure daily.
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To leave building immediately upon supervisor sign out.
Brand: Kruse's Deer Lake Inn
Address: 7504 Dixie Highway Clarkston, MI - 48346
Property Description: Kruses Deer Lake Inn
Property Number: 6
