Dishwasher/Junior Prep

Description:
Summary of Position:
Wash and clean tableware, pots, pans and cooking equipment. Keep the dish area and equipment clean and organized. Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

**30, 60, 90 day bonus for all qualified candidates

Duties & Responsibilities:
•Load, run and unload dish machine.
•Keep the dish machine clean and report any functional or mechanical problems immediately.
•Monitor dish machine water temperature to ensure sanitary wash cycle.
•Maximize the use of dish machine runs by always filling the unit prior to running it
•Wash and store all tableware, pots and pans and kitchenware.
•Keep dish area clean and organized.
•Maintain adequate levels of clean tableware for dining room and kitchen.
•Bag and haul all compostable food waste to specified dumpster at down times during shift or when necessary.
•Separate all recyclable waste and discard to appropriate container.
•Be knowledgeable of recycling program and process for all waste materials produced by restaurant operation
•Breakdown all boxes and compact using compactor equipment.
•Handle tableware carefully to prevent breakage and loss.
•Maintain adequate levels of dish detergents and cleaning supplies.
•Clean food preparation and production areas as required.
•Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
•Clean all restaurant areas as directed including all storage areas, front of house public areas, basement and backyard areas.
•Be familiar with delivery procedures, and stocking and rotation of delivered items in all storage areas
•Complete opening and closing checklists.
•Refer to Daily Prep List or instructions at the start of each shift for assigned duties.
•Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
•Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
•Portions food products prior to cooking according to standard portion sizes and recipe specifications.
•Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
•Closes the kitchen properly and follows the closing checklist and instructions for kitchen stations. Assists others in closing the kitchen.
•Attends all scheduled employee meetings and brings suggestions for improvement.
•Promptly reports equipment and food quality problems to Kitchen Manager.
•Informs Kitchen Manager immediately of product shortages.
•Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
•Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Requirements:
Qualifications:
•No previous restaurant experience required.
•Be able to work in hot, wet, humid and loud environment for long periods of time.
•Be physically able to lift, reach, bend and stoop.
•Be able to working in a standing position for long periods of time (up to 5 hours).
•Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

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