Position Overview:

Cleans dishes, utensils, food preparation equipment and kitchen; helps prepare food as necessary.

Licensing Requirements:

• Food Handlers Certification as required by state or local laws

Experience/Education/Knowledge Requirements:

• Dishwasher experience in hospitality environment preferred, but not required
• Successful completion of Razzoos training for this position is required
• Must be of legal age to operate certain equipment in compliance with federal, state or local laws

Essential Skills/Experience

• Integrity must protect the Companys assets
• Guest Service Orientation anticipating guests needs and consistently following Razzoos Steps of Service
• Active Listening giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
• Speaking talking to others, i.e., managers, co-workers, guests, to convey information effectively
• Social Perceptiveness being aware of others behavior and reactions and understanding why they react as they do
• Critical Thinking using logic and reasoning to identify the needs of a given situation
• Reading Comprehension understanding written communications and documents
• Arithmetic utilizing basic math skills relative to position requirements, i.e., recipe preparation
• Problem Sensitivity the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the Manager on Duty Memorization the ability to remember information, ie., Company standards and procedures, food prep procedures
• Time Sharing the ability to shift back and forth between two or more activities or sources of information
• Team Oriented actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
• Safety Focused ability to adhere to Company safety standards at all times
• Work Schedule ability to work agreed-upon schedule which may include evenings, weekends and holidays; and to be at work on time

Essential Characteristics

• Self-directed ability to work well with little or no supervision
• Sense of urgency
• Organized, detail oriented; recognizes errors quickly
• Positive attitude and professional demeanor
• Guest focused and solution-driven
• Multi-tasker
• Team oriented
• Communicator clear oral skills
• Safety conscious follows all safety and sanitation policies
• Professional image - neat, clean, pressed
• Dependable consistently works agreed upon schedule and gets to work on time

Essential Duties and Responsibilities:

• Scrape, sort, and stack dishes, glassware, flatware, pots and pans
• Load dishes, glassware, flatware, pots and pans into dishwashing machine
• Operate dishwashing machine and maintain appropriate level of all chemicals used in operation
• Unload clean dishes, glassware, flatware, pots and pans and put them in their proper place
• Inspect all washed plateware, flatware, glassware, pots, pans and utensils before restocking, re-washing anything not cleaned, rinsed r sanitized
• Maintain kitchen work area, equipment and utensils in clean and orderly condition
• Take direction from all management team
• Utilize scales and measuring tools when portioning food and completing recipes
• Follow proper seafood thaw procedures
• Properly cover, label, date and rotate all food items
• Adhere to all safety, sanitation and food-handling rules and guidelines
• Follow proper soaking procedures for flatware
• Follow proper knife handling procedures using cutting gloves where appropriate
• Follow prep sheets as completed by managers
• Clean and sanitize station and check in with manager before leaving
• Utilize chemicals as described in OSHA MSDS book
• Handle all kitchen equipment safely and be considerate of others around him/her
• Change out facility and outside light bulbs using appropriate ladders
• Empty trash cans using appropriate safety and sanitation measures
• Wash and sanitize hands after removing trash, eating and drinking, using the bathroom, touching own face or hair, or handling food prep
• Maintain a clean and safe environment reporting any unsafe procedures or conditions to anyone in management
• Comply with all applicable federal, state and local statutes as well as Razzoos policies and procedures
• Perform additional responsibilities as requested by a manager at any time

Physical Demands:

• Must be able to bend, stoop, lift and carry items (ice, plates, trash, etc.) up to 50 lbs.
• Move about the kitchen areas quickly and carefully Stand/walk during entire shift
• Climb ladder when reaching for items that are on upper shelves
• Ability to hear with accuracy over loud background noise
• 20/20 Near Vision, with correction the ability to see details at close range (within a few feet of the observer)
• Manual Dexterity the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects

Working Conditions:

• Fast-pace environment
• Exposed to varying temperatures, hot and cold
• Humid area Working with dishwasher soaps and chemicals
• Several Servers and ServiceAssistants bringing dishes at the same time
• Background noise, i.e., employees speaking simultaneously
• Handling knives and breakable dishes