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:
- Maintain proper sanitation standards regarding food, personnel and workplace as described by the Health department.
- 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.
- Maintain sufficient supply of dishes, utensils, platters etc. throughout the shift. Constantly work to minimize amount of dirty dishware in kitchen.
- Participate in daily cleaning tasks as assigned by Supervisor.
- Work closely with Line cooks and Sous Chef to ensure proper functionality of dish machine.
- Periodically check Kitchen and Chef’s locker room for excess linens to be taken to loading dock.
- 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.
- Maintain dish area in an organized manner so as to keep up with the kitchen. Inform Supervisor of need for additional chemicals.
- Periodically check garbage and cardboard and promptly remove both to loading dock as needed.
- Sort silverware regularly, with or without assistance from the kitchen service staff. Change solution in silverware basin on a regular basis.
- Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
- 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.
- Present a professional, quality image at all times.
- Regular and reliable attendance.
