POSTION OVERVIEW: Clean, transport and store all pots, pans, utensils and table ware used in the food and beverage operations in a efficient and proper manner.
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Act with integrity, honesty and knowledge that promote the culture of Heimat Kitchen.
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Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
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Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
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Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
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Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
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Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
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Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
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Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.
ESSENTIAL FUNCTIONS: (Includes but is not limited to the following duties. Other duties may be assigned):
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Clean, sanitize and store properly all china, glassware, silverware, flatware, pots, and pans in the restaurant.
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Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors.
SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant:
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Assist culinary staff during any special request or priorities as requested by the Executive Chef or Sous Chef.
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Assist culinary staff with ensuring that all food preparation areas and equipment is clean and properly sanitized on a daily basis.
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Fulfill the required daily cleaning of the kitchen and equipment after hours.
Physical Demands
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Most work tasks are performed indoors. Temperature is moderate and controlled by the building environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
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Must be able to stand and exert well-paced mobility for up to 8 hours in length.
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Must have the ability to bend, squat and lift up to 30 lbs., including, but not limited to, pots and pans and trays of food or food items on a regular and continuing basis.
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Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
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Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.
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Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
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Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
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The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
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Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability and visual acuity.
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Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
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Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
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Requires manual dexterity to use and operate all necessary equipment.
Requirements:
- No prior experience required. Prior restaurant or hospitality experience preferred.
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High school or equivalent education preferred.
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Ability to communicate effectively with management, guests, and hourly staff.
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Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
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Be able to reach, bend and frequently lift up to 30 pounds.
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Must have the stamina to work a minimum of 40 hours per week.
Compensation: $18 per hour
