POSITION SUMMARY:

Cleans and sanitizes kitchen and dining room equipment, keeps kitchen work areas clean, including dry storage and walk in cooler, empties, and removes all trash and recycling and completes assigned prep work in accordance with Chef’s specifications.

ESSENTIAL JOB FUNCTIONS: Include the following, but other duties may be assigned.

• Washes dishes, pots, pans, etc., in dish machine or by hand.
• Assists in stocking and rotating of incoming products.
• Assists in basic food preparation as assigned by the Chef or Food & Beverage Manager.
• Assist in receiving food deliveries, stocking, and rotating of incoming product.
• Empties the kitchen trash receptacles and properly disposes of garbage.
• Stores all dishes and other wares in proper areas.
• Performs daily cleaning to include dry storage, walk-in shelving, steam tables, hoods, and exhaust

system.

• Maintains sanitation standards in assigned areas.
• Sweeps and mops floors.
• Alerts chef or supervisor of any equipment breakdown.
• Completes assigned prep work and cleaning duties.
• Troubles-shoots dishwasher machine malfunction and alerts chef or supervisor of any equipment breakdown.
• Regular and reliable attendance.
• Attend scheduled training seminars and department meetings.
• Incorporates safe work practices in job performance.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
• Maintains a favorable working relationship with all other company associates and purveyors to promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency, and effectiveness.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintains a professional standard at Glade Springs to include but not limited to: appearance, verbal discussions, written correspondence and interactions with members, associates and guests. Does not discuss confidential items with fellow associates or work-related issues with members or guests.
• Other tasks as assigned by the Chef.

Disclaimer: The above statements are intended to describe the general nature of the work being performed. They are not intended to be construed as an exhaustive list of all reasonable assignments, responsibilities, duties and skills required of personnel so classified.

QUALIFICATION STANDARDS:

Education and Experience:

• Good communication skills.
• Professional demeanor.
• Ability to function and be flexible in a changing environment.
• Demonstrates safe work habits.
• Current food safety certification.
• Willingness to work and be a part of a team is essential.

• Must have a flexible schedule: weekends, holidays and nights will be required.

Physical Abilities: The physical abilities described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Stand or walk for full 8-hour shift.

• Frequently stands, walks, talks, hears, uses hands to finger, feel or handle, reaches with hands and arms. Repeat movements over and over.
• Occasionally stoops, kneels, crouches or crawls.
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Equipment Operation Abilities: All culinary Equipment, company vehicle, company phone

Work Environment: The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Occasionally works in wet or humid conditions (non-weather).
• Regularly works in extreme cold and heat (non-weather).
• Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions.