Dramatic elevation changes of 50 – 70 feet are just part of the challenge of this visually stunning locale. A shot-maker’s course, Ballyhack features 150-yard fairways, gouged-out bunkers, and rugged terrain. Don’t forget to greet the family of African Boer goats, who live near the 14th green.
JOB SUMMARY
Clean dishes, kitchen, food preparation equipment, or utensils.
ESSENTIAL JOB FUNCTIONS
The essential functions include, but are not limited to the following:

• Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
• Operate and clean dishwashing machine.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Sort and remove trash, placing it in designated pickup areas.
• Sweep or scrub floors, wash work tables, walls, refrigerators, etc.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
• Prepare and package individual place settings.
• Clean or prepare various foods for cooking or serving.
• Receive and store supplies.
• Clean garbage cans with water or steam.
• Load or unload trucks that deliver or pick up food or supplies.
• Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
• Assists cooks in completing opening and closing duties as assigned to standards using established checklists.

KNOWLEDGE, SKILLS AND ABILITIES
The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Understanding of safe food handling procedures and process.
• Able to maintain a safe and secure environment and operation.
• Communicate clearly both orally and in writing.
• Able to read and follow standardized recipes.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to function well in a high-paced and at times stressful environment.
• Work independently in the absence of supervision.

SUPERVISORY RESPONSIBILITIES

• None

EDUCATION AND EXPERIENCE

• Three months related experience and/or training, or equivalent combination of education and experience.

PHYISCAL REQUIREMENTS

• Prolonged periods of standing and walking.
• Able to bend, stretch, twist, and turn in kitchen and service area.
• Must be able to visually inspect ingredients and finished product for quality.
• Must be able to lift and carry up to 25 pounds.
• Able to communicate with others.
• Able to operate a computer and other office equipment, such as point of sale, calculator, or printer.

JOB DETAILS
DEPARTMENT: Food and Beverage – BOH
REPORTS TO: Executive Chef and Sous Chef
JOB CLASS: Non-Exempt
EEO CODE: 09
DATE MODIFIED: 03/2023
Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice.