Shift is from 9 PM - 5:30 AM
POSITION GENERAL DUTIES AND RESPONSIBILITES
Position Title: Kitchen and Restaurant Night Cleaner
Department: Food and Beverage
Accountable To: Executive Chef
Primary Objective of Position
Keeps working areas in production departments of industrial establishment in clean and orderly condition by performing the following duties.
Major Areas of Accountability
Cleans and mops floors
Picks up reusable scrap for salvage and stores in containers.
Cleans restaurant serving floor, kitchen, hallways, lobbies, lounges, rest rooms, corridors, elevators, stairways, and locker rooms and other work areas.
Cleans rugs, carpets, upholstered furniture, and draperies.
Dusts furniture and equipment.
Washes walls, ceiling, and woodwork.
Washes windows, door panels, and sills.
Empties wastebaskets, and empties and cleans ashtrays.
10) Transports trash and waste to disposal area.
In addition to the above Major Areas of Accountability, other duties may be assigned as needed in order to ensure the Guest Service standards
To perform the job successfully, an individual should demonstrate the following competencies:
Personal Appearance - Dresses appropriately for position; keeps self well groomed.
Attendance/Punctuality -Is consistently at work and on time; ensures work
responsibilities are covered when absent; arrives at meetings and appointments on
Safety and Security -Observes safety and security procedures; determines appropriate
action beyond guidelines; reports potentially unsafe conditions ; uses equipment and
Qualifications 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.
Education and/or Experience
No prior experience or training.
Ability to read and comprehend simple instructions, short correspondence, 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.
While performing the duties of this Job, the employee is regularly required to stand;
walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance;
stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must
regularly lift and/or move up to 50 pounds.
The noise level in the work environment is usually quiet.