The position is responsible for maintaining the venues clean always. Clean, sanitize and organize all kitchen equipment, pots, pans, plate ware, silverware and stem ware. May dish machine break down and cleaning. Clean, maintain and sanitize entire kitchen.
This job description is a summary of duties however it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.
Maintain highest level possible of cleanliness and sanitation standards throughout the area of responsibility, which will meet or exceed Federal, State, and Local standards-
Comply with all safety and health department procedures
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Set-up, operate and clean all kitchen machinery/equipment properly and safely and store it in its proper place
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Clean and sanitize food service, preparation ware, dish room, pot room and kitchen areas in restaurants where applicable
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Scrape/spray all ware before placing in ware-washing machine
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Rack all china and glassware according to dish room standards. Ensure all ware is clean and sanitary before removing from dish room areas
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Take out trash as needed
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Sweep all debris from the floor and maintain the floor dry and free of spills
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Pick up all soiled cups and take it to the back of the house to be washed
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Pick up all debris and trash (bottles, napkins, etc.) and dispose appropriately. Clean all bio hazard spills in a timely manner while observing health and venue guidelines
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Practice proper food handling procedures
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Separate all ware and store properly in designated areas
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Efficiently work with materials and/or resources being aware of and minimizing costs and expenses
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Maintain equipment quality thru preventative maintenance and cleaning
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Attention to detail on areas of grease, grime, proper storage, stacking heights, chemical usage and storage, etc.
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Ensure bus tubs are kept level and not filled to overflowing with glassware and dishware
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Assist with loading/unloading of miscellaneous equipment, such as boxes, food and beverage product
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Assist with the movement of tables/chairs through venue as needed and dictated by service and management direction
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Working knowledge of product identification
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Assist in set-up, service, and break down of areas as assigned for banquets
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Responsible for maintaining the workstation in a neat and orderly fashion
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Check tables, chairs, countertops for cleanliness as well as service stations
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Follow cleaning schedule and closing list thoroughly
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Communicate effectively on all levels. Report problems and concerns with machinery to the Executive Chef
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Comply with all safety and health department procedures as well as HAKKASAN and/or departmental policies/procedures
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Ability to participate in service as dictated by company philosophy
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Assists and/ or completes additional tasks as assigned
IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING QUALITIES:
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Accountability
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Development
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Working relationships
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Judgment
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Quality of work
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Job skills knowledge
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Productivity
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Dependability
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Punctuality
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Adherence to Policy
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Verbal communication
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Attitude
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Appearance
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Teamwork
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Guest satisfaction
EDUCATION/REQUIREMENTS:
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Proof of eligibility to work in the United States
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Valid Driver’s License
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21+ years of age
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Possession of/or ability to possess all valid state and city work cards required for the position
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Maintain a professional, neat and well-groomed appearance adhering to company standards
WORKING KNOWLEDGE REQUIREMENTS:
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Work any day of the week and any shift
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Proper lifting techniques
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Inventory and stock rotation
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Guest relations
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Sanitation and safety
SKILLS:
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Must have strong problem- solving skills
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Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
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Ability to maintain a high level of confidentiality
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Ability to write reports, business correspondence and procedure manuals
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Ability to demonstrate a positive attitude always
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Ability to keep an open and objective view
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Ability to listen empathetically and be respectful always
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Ability to maintain composure and stay focused
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Ability to maintain personal integrity
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Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions
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Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines
PHYSICAL DEMANDS:
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 job functions.
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Must have good positive energy to make it through the day
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Must be able to read the computer monitors
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Must be able to print legibly for guests to read
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Must be observant and quick to respond to various situations
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Must be able to move quickly through work and set the pace in the office and/or venue
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Must be able to sit and/or stand for extended periods of time
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Must be dexterous and able to participate in all service aspects.
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Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary
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Must be able to push and lift up to 150 lbs.
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Ability to use hands to handle, or feel objects, tools or controls
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Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
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Ability to talk, hear, taste, and smell
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Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
WORK ENVIRONMENT & SCHEDULE:
The work environment characteristics described here are representative of those an employee encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
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Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
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Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
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Nightclub, bar, pool and/ or lounge environment
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Involves constant public contact
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Fast paced, high volume, high energy
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Hours may be part-time (less than 30 hours per week)
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Schedule could exceed 30 hours per week and may include overtime when approved by management
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Work varied shifts to include days, nights, weekends and holidays
SECURITY RESPONSIBILITIES:
Herringbone Restaurant features “Fish Meats Field” California coastal cuisine with an emphasis on line-caught seafood, high-quality meats and locally sourced produce. Filled with a sense of nautical whimsy, Herringbone’s innovative design creates a fresh, contemporary atmosphere of easy Southern California beach living. Our "Fish Meats Field" menu takes guests on a true culinary excursion with fresh catches and inspirations from around the world.
US Candidates Only
Tao Group is an Equal Opportunity Employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, disability, sexual orientation, genetic information, veteran status or any other characteristic protected by state or federal law.
