Dishwasher - Food Service Team Member

1 day ago

Vallejo California, United States Touro University California Full time
About the Role

We are seeking a highly motivated and detail-oriented Dishwasher to join our Food Service team at Touro University California. As a key member of our kitchen staff, you will play a critical role in maintaining the highest standards of cleanliness and sanitation in our dining facilities.

Responsibilities
  • Sort and rinse dirty cookware, utensils, and dishes, and manually clean and/or machine clean items.
  • Sort and stack clean dishware, cookware, and utensils, and carry clean items to the cook's line and other storage areas.
  • Assume 100% responsibility for the cleanliness of the dishware, cookware, and utensils.
  • Complete opening and closing checklists and assist others in opening and closing the kitchen.
  • Change dishwater in the dish machine hourly.
  • Wash pots, pans, and trays by hand.
  • Remove trash and garbage to the dumpster.
  • Clean and roll/unroll mats.
  • Fill/empty soak tubs with cleaning/sanitizing solutions.
  • Sweep, mop, and clean floors.
  • Assemble/disassemble the dish machine.
  • Maintain adequate levels of dish detergents and cleaning supplies.
  • Sweep up trash around exterior of loading dock, kitchen area, and garbage dumpsters.
  • Wipe up any spills to ensure kitchen floors remain dry.
  • Notify manager any time dish machine wash or rinse cycles fall below safety standard temperatures.
  • Do not touch dirty dishes before touching clean dishes without washing hands first.
  • Perform any task instructed by the Executive Chef, Sous Chef, or Lead.
  • Other duties as directed.
Requirements
  • Maintain a customer/guest focus while performing duties.
  • Knowledge of basic nutrition, food handling, and sanitation is vital.
  • Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment.
  • Experience in large quantity food preparation and service.
  • Time management capabilities.
  • EDUCATION, TRAINING, AND/OR RELATED EXPERIENCE:
    • General culinary knowledge of basic kitchen practices, protocols, and procedures.
    • Ability to read and comprehend labels on chemicals.
    • High school or vocational school graduate or equivalent or working toward diploma.
    • Good working knowledge and use of the English language.
    • 1 year of equivalent experience working in a high volume full-service restaurant kitchen is preferable.
  • REASONING COMPETENCY:
    • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
    • Ability to deal with problems involving several concrete variables in standardized situations.
    • Ability to exhibit maturity, good judgment, and flexibility.
  • LANGUAGE COMPETENCY:
    • Must be able to communicate clearly.
    • Be willing to follow direction and ask questions for clarification if needed.
    • Ability to read & interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
    • Ability to relate, speak, and cooperate effectively before groups of customers, students, clients, or employees of the organization.
  • MATHEMATICAL COMPETENCY:
    • Understanding of typical culinary units of measure.
    • Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.
  • PERFORMANCE REQUIREMENTS:
    • This role routinely uses sinks and dishwashers and tools to clean kitchen appliances.
    • Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals.
    • Perform quality work within deadlines with and without direct supervision.
    • Is punctual and maintains a good attendance record.
    • Is professional on all levels during working hours or on the University campus/property.
    • Must possess a positive attitude and work well with other team members.
    • Interact professionally with other employees, guests, and suppliers.
    • Work effectively as a team contributor on all tasks and assignments.
    • Work independently while understanding the necessity for communicating and coordinating work efforts with other employees, students, and organizations.
    • Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.
    • Able to operate kitchen utensils and equipment safely and efficiently.
    • Able to work in an environment that is subject to temperature changes.
    • Able to tolerate standing and lifting throughout the work day.
    • Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.
    • Must be able to understand the proper use and maintenance of major equipment.
    • Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.
    • Promptly reports personal injury to Supervisor and seeks first aid as required.
    Uniform Requirements
    • Clean non-slip shoes, must say non-slip on shoe.
    • Socks must be worn.
    • Clean black non-denim pants (appropriate chef gear is acceptable).
    • Clean white T-shirt.
    • Clean white Apron.
    • Hairnet or hat must be worn.
    • Deodorant must be worn.
    Other Training or Certification
    • Valid California Driver's License (Required by the first day of service).
    • California Department of Motor Vehicles printout of the new employee's driving record (Required).
    • California Food Handler Card.
    • First Aid Certificate must be acquired during the employee's probationary period.
    Physical Demands
    • STANDING: XX
    • WALKING: XX
    • SITTING: XX
    • TALKING, HEARING: XX
    • USING HANDS TO FINGER, HANDLE, FEEL OR WRITE: XX
    • CLIMBING OR BALANCING: XX
    • STOOPING, KNEELING, CROUCHING OR CRAWLING: XX
    • REACHING WITH HANDS OR ARMS: XX
    • TASTING OR SMELLING: XX
    • SIGHT: XX
    • KEYING: XX
    Lifting Requirements
    • UP TO 10 POUNDS: X
    • UP TO 35 POUNDS: X
    • UP TO 50 POUNDS: X
    • UP TO 100 POUNDS: X
    • MORE THAN 100 POUNDS: X
    Work Environment
    • WET, HUMID CONDITIONS (NON-WEATHER): XX
    • WORKING NEAR MOVING MECHANICAL PARTS: XX
    • WORKING IN HIGH, PRECARIOUS PLACES: XX
    • FUMES OR AIRBORNE PARTICLES: XX
    • TOXIC OR CAUSTIC CHEMICALS: XX
    • OUTDOOR WEATHER CONDITIONS: XX
    • EXTREME COLD (NON-WEATHER): XX
    • EXTREME HEAT (NON-WEATHER): XX
    • RISK OF ELECTRIC SHOCK: XX
    • WORKING WITH EXPLOSIVES: XX
    • RISK OF RADIATION: XX
    • VIBRATION: XX
    • NEEDLE STICKS/BLOOD BORNE PATHOGENS: XX

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