What are the responsibilities and job description for the KITCHEN HELP position at Graspa Group?
POSITION SUMMARY:
The primary responsibility of the dishwasher is to ensure the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods.
PRIMARY JOB DUTIES:
- Cleaning and sanitizing all meal preparation areas as well as kitchen walls, restaurant floors, restrooms, stoves, sinks, ovens, and grills.
- Sweeping and mopping all restaurant areas during shifts and at the end of shifts.
- Washing dirty dishes, cutting boards, utensils, and cooking equipment.
- Ensuring that food mixers, cookers, and other cooking equipment are in good working order.
- Maintains trash cans throughout shift and removes full trashcans and boxes; checking every hour or as needed
- Receiving and unpacking all deliveries.
- Emptying, re-lining, and washing garbage cans daily or as required.
- Ensuring that refrigerators, freezers, and storage areas are clean and well-organized.
- Unloading and storing deliveries.
- Ensure restrooms are clean and functional; includes replacing supplies, wiping counters, cleaning sinks and toilets, mopping up excess water and fixing broken sinks and toilets
- Reporting kitchen and accidents or violations of food safety codes and procedures.
- Assisting the Chef with basic food preparation, which includes washing, peeling, and cutting meal ingredients as per Chef’s instruction.
- Adhere to all Health Department requirements.
- Adhere to all work rules, procedures and policies established by the company.
- Any other duties as assigned by the company in order to operate the business most efficiently.
MINIMUM QUALIFICATIONS:
- Minimal work experience, preferably in high volume hotels or restaurants
- Must be able to work without close supervision.
- Strong problem solving and communication skills.
- Exceptional time management skills.
- Flexible and long hours sometimes required.
- Availability to work holidays, nights, and weekends
- Associates may be required to work varying schedules to reflect the business needs of the restaurant.