Description:
Maintain steady supply of clean and sanitized dishes, glasses and cutlery for use in hotel kitchen. Maintain clean, sanitized and safe dish pit and surrounding areas.
ESSENTIAL FUNCTIONS:
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Maintain proper sanitation standards regarding food, personnel and workplace as described by the Health department.
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Arrive for scheduled shifts on time, clock in once fully dressed in uniform and ready to start shift. Uniform must always be complete with name tag.
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Maintain sufficient supply of dishes, utensils, platters etc. throughout the shift. Constantly work to minimize amount of dirty dishware in kitchen.
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Participate in daily cleaning tasks as assigned by Supervisor.
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Work closely with Line Cooks and Sous Chefs to ensure proper functionality of dish machine.
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Periodically check Kitchen and Chef’s locker room for excess linens to be taken to loading dock.
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Change water in dish machine on a regular 2-hr basis, with every water change clean filters. Properly break machine down at end of the night.
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Maintain dish area in an organized manner so as to keep up with the kitchen. Inform Supervisor of need for additional chemicals.
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Periodically check garbage and cardboard and promptly remove both to loading dock as needed.
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Sort silverware regularly, with or without assistance from the kitchen service staff. Change solution in silverware basin on a regular basis.
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Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
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Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
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Present a professional, quality image at all times.
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Regular and reliable attendance.
Requirements:
- Must be able to work independently.
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Must be detail oriented with ability to set and meet high sanitation standards.
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Must have a valid Oregon Food Handlers permit.
PHYSICAL REQUIREMENTS:
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Must be able to lift 50 lbs.
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Must be flexible and capable of bending, twisting and kneeling.
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Must be able to work in tight spaces.
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Must be able to work on feet, stand and walk for up to 8 hours at a time.
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Must be able to keep up with pace of department/position demands.
