Description

General Overview: Main responsibilities are to properly clean and sanitize dishes and maintain cleanliness of the dish and prep areas. Provide general support to all kitchen and dish room needs by ensuring cleanliness, organization, and adequate stock levels of products and supplies pertinent to completing duties properly. Duties will include, but not limited to all responsibilities below and other duties assigned by management on that shift. 

Reports to: Owner, Manager on Duty, Executive Chef, Sous Chef, Operations Assistant

Job Type: Hourly Every Day of the Week (Pay Based on Experience)

Tasks, Duties, Responsibilities:

• Be prompt and efficient in cleaning and clearing everything.
• Assist in overall cleanliness of ENTIRE venue during operating hours. If its dirty, clean it. 
• Maintain the Ware wash area, bathrooms, bar and basement areas and keep supply areas clean, organized and to par.
• Support serving and kitchen staff with running food, clearing tables, restocking (food, liquor, wine, toilet/bathroom necessities) throughout the night. 
• Clean and stock glassware, utensils, kitchen and bar equipment.
• Properly operate the dish machine
• Properly rack and spray off the dishes
• Change all chemicals in ware wash and cleaning closet when empty 
• Helping all others when needed. 
• Refrain from smoking during your shift.
• Maintain clean uniform (black Met t-shirt) and comply with dress code.

Requirements

Knowledge, Skills, Personal Attributes

• Ability to handle a fast-paced, high volume bar and/or restaurant is a must
• Identify all food and drinks when delivering them to guests
• Resourceful in solving problems
• Friendly
• Team Player
• Ability to multi-task and work fast
• Ability to communicate with staff and patrons in a caring and friendly way.
• Flexible availability including nights, weekends and holidays.
• Understand the importance of efficiency and not wasting water while doing dish work.