Kitchen Sanitation Specialist

2 weeks ago


Eugene, Oregon, United States Pastini Full time
Descripción del Trabajo

Descripción:

En Pastini, nos inspiramos en las granjas, viñedos y aguas del noroeste del Pacífico, y estamos dedicados a servir dos de los mayores placeres de la vida... pasta y vino. Sabemos que utilizar ingredientes frescos y locales marca la diferencia para nuestros clientes y nuestra comunidad. Surtimos productos frescos, lácteos, panes artesanales, café y carne de manera local, y elaboramos cada plato a pedido.

Estamos en búsqueda de Especialistas en Sanitación de Cocina para unirse a nuestro equipo. Buscamos personas confiables y amables con experiencia en entornos de trabajo dinámicos y de alto volumen, que se enorgullezcan de su labor y mantengan una actitud positiva.

Ofrecemos:

  • Seguro de salud, una vez elegible
  • Licencia por enfermedad pagada
  • Plan 401(k)
  • Horarios flexibles
  • Comidas durante el turno y descuentos en el restaurante
  • Propinas del pool
  • Descuentos en comercios locales
  • Tarifas horarias competitivas

Resumen del Puesto:

  1. Responsable de mantener el suministro de platos, ollas y sartenes, cubiertos, etc. Siguiendo todos los procedimientos apropiados, como se detalla en el manual de capacitación y el manual del empleado.
  2. Encargado de la limpieza diaria del restaurante tanto en el área delantera como trasera, incluyendo el exterior del edificio, la basura y el reciclaje, y las áreas de estacionamiento.
  3. Responsable de barrer y trapear los pisos del restaurante diariamente utilizando solo técnicas y materiales prescritos.
  4. Encargado de la limpieza profunda, sanidad y abastecimiento de todos los baños del restaurante, incluyendo pisos, inodoros, lavabos, dispensadores de toallas sanitarias, puertas, paredes y cubiertas de ventiladores de extracción.
  5. Responsable de todos los proyectos de limpieza profunda programados regularmente, así como de cualquier proyecto de limpieza especial según lo indique la gerencia.
  6. Asistir a la gerencia y/o miembros del personal en entregas de catering y/o asignaciones especiales no especificadas anteriormente cuando y como se indique.

Funciones Esenciales:

  1. Asistir puntualmente al trabajo, preparado para asumir las responsabilidades del turno.
  2. Presentarse al trabajo bien arreglado y en el uniforme adecuado.
  3. Asegurarse de que su estación de platos esté preparada para los niveles anticipados de negocio y ayudar a los compañeros de trabajo según sea necesario.
  4. Demostrar conocimiento adecuado en la dosificación de productos químicos para platos, evitando desperdicios.
  5. Practicar un hábito de trabajo de "limpiar mientras trabaja".
  6. Mantener la estación de platos en un estado limpio, sanitario y organizado, tanto el mostrador sucio como los estantes de platos limpios.
  7. Demostrar comprensión de las regulaciones del departamento de salud en relación con la higiene básica.
  8. Seguir todos los requisitos de seguridad de la empresa según las pautas del manual del empleado y el manual de capacitación de lavaplatos.
  9. Cumplir y apoyar todas las políticas y procedimientos establecidos en el manual del empleado.
  10. Seguir las instrucciones de la gerencia con una actitud positiva, incluyendo solicitudes adicionales de trabajo, limpieza, etc.
  11. Demostrar conocimiento exacto y competente de todas las porciones de productos y procedimientos de preparación de alimentos asignados, utilizando este conocimiento de manera coherente.
  12. Cumplir con todas las políticas de descanso requeridas según lo establecido por BOLI y según lo indicado por la gerencia.

Requisitos:

  1. Capacidad para obtener una tarjeta de manipulador de alimentos válida.
  2. Demostrar y practicar técnicas de lavado de manos efectivas y consistentes según lo indicado por la agencia de salud pública y la gerencia.
  3. Demostrar y practicar técnicas de manejo de alimentos efectivas y consistentes según lo indicado por la agencia de salud pública y la gerencia.
  4. Capacidad para llegar al trabajo a tiempo, listo para comenzar un turno programado.
  5. Mostrar un conocimiento básico de la operación del restaurante.
  6. Demostrar una actitud amigable, profesional y servicial hacia compañeros y gerencia en todo momento.
  7. Demostrar buenas habilidades de gestión del tiempo al completar todas las tareas de manera oportuna.
  8. Capacidad para explicar y demostrar que puede realizar las funciones esenciales del trabajo, con o sin adaptaciones razonables.

Condiciones y Ambiente de Trabajo:

  1. Capacidad para trabajar en una variedad de turnos programados, según las necesidades del volumen del restaurante.
  2. Capacidad para trabajar bien en un entorno de ritmo rápido.
  3. Capacidad para trabajar bien bajo presión.
  4. Disponibilidad para trabajar turnos no programados ocasionalmente según lo indique la gerencia y las necesidades de la empresa.
  5. Asistir a todas las reuniones programadas por la gerencia para el personal, el personal de cocina y el personal de lavaplatos.


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