Job Summary: Wash and store all cooking utensils, tableware, flatware, and glassware following appropriate practices and standards, while maintaining a clean, sanitary and safe work environment.

Job Tasks: (Duties)

• Arrives on time, dressed and groomed properly, and checks in with supervisor. Observes personal cleanliness rules at all times.
• Supports all co-workers (Back and Front of the house) and treats them with dignity and respect. Supports the team to reach common goals.
• Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to restaurant manager.
• Washes all tableware and flatware in the dish machine, adhering to the highest sanitation standards.
• Washes all pots and pans in the pot sink, adhering to the highest sanitation standards.
• Clean and Satanize dish station after the shift.
• Collects trash from all areas of the restaurant, cleans and relines garbage cans.
• Stores all tableware, plate ware, glasses and kitchen small wares in there proper location. Keeps storage area’s organized
• Uses and maintains proper inventory of chemical, detergents and sanitizers.
• Maintains proper PH levels in the dish machine and bleach and water bottles, in accordance with the Health Dept. regulations using litmus test paper.
• Keeps back area of the restaurant clean: Inspects and keeps kitchen floors clean, dry and clear of debris, breaks down boxes, sweeps and mops kitchen areas as needed.
• Put away and transfer supplies from dry storage and walk in areas to work areas.
• Cleans and stores all brooms, mops and any other cleaning equipment in their assigned areas.
• Keep walk-in and refrigerator floors clean and dry.
• May be asked to clean prep stations as needed.
• Perform other jobs including cleaning and prep if asked by superiors

Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.

Reports to: Lead Line Cook, Sous and Executive Sous Chef, Executive Chef, F&B Director.

Supervises: No supervisory duties are required of this position.

Education/Experience: No experience required.

Language/Communication: Ability to understand English is required in order to communicate with English speaking co-workers and supervisors. Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Must display professional demeanor and communicate in professional language at all times.

Certificates/Licenses: SERVsafe Certification, Harassment Prevention Training, Workplace Violence Prevention, Heat Illness Prevention and all other required onboarding checklists, orientations, and policy acknowledgements must be completed within in first 30 days of hire.

Physical Requirements of the Job: (see attached)

The physical demands and characteristics of the work environment described on the attached form are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.