Dishwasher

Ruth's Chris La Cantera; San Antonio (TX); On-site; USD 2,066,000 - 2,480,000; Full time

Job summary

Ruth's Chris La Cantera is seeking team members for back-of-house positions. You will report to work as scheduled, maintain uniform and hygiene standards, and follow safety guidelines under supervision to ensure sanitation throughout the restaurant.

Responsibilities include cleaning front and back of house areas, operating and maintaining dish machines, stocking kitchenware, and assisting other staff to uphold a safe and pleasing environment for guests and coworkers.

Qualifications

• Must be able to lift, handle and carry 50-100 pounds occasionally.
• Must stand and move with pace for up to four hours.
• Must bend, kneel, stoop, reach and squat to store stock and work the line.
• Must communicate effectively with supervisors, employees and vendors.
• Must be able to distinguish flavors, temperatures and odors in food.
• Must speak, read and understand English.

Responsibilities

• Clean front-of-house areas, floors, mats, trash cans and restrooms before opening.
• Maintain exterior cleanliness according to schedule set by managers.
• Set up and break down the dish machine; clean and polish equipment daily.
• Check dish machine operation and report defects to management.
• Wash, store and stock plateware, glassware, utensils, pots and pans as needed.
• Monitor water temperature and maintain sanitation practices throughout shifts.
• Remove trash and sanitize bins; replace liners regularly.
• Assist with stock storage and organized drying/cleaning in kitchen and dish areas.
• Complete side work as assigned by management.

Skills

Lifting 50-100 lb

Stamina

Mobility

Communication

Taste discernment

English proficiency

Safety awareness

Job description

DESCRIPTION

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty.

DUTIES

• Cleans front of the house areas, as assigned. These areas include but are not limited to, floors, bar floors/mats, trash cans and restrooms, prior to opening of the restaurant.
• Cleans and performs routine maintenance to the exterior of the building according to the housekeeping, cleaning and maintenance schedule established by the kitchen and other managers.
• Sets up and breaks down dish machine, including arms, screens, and baskets on a daily basis. Cleans and polishes machine thoroughly.
• Checks dish machine to be sure it is operating correctly and immediately reports any defects to a member of the management team.
• Washes, stores and stocks all plateware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment to ensure sufficient quantities are on hand to meet the needs of the business.
• Checks, on a frequent basis, the water temperature of the dish machine during dishwashing operation to ensure correct temperature.
• Removes trash from the dish room and kitchen and places in dumpster regularly throughout the shift. Cleans and sanitizes trash cans and keeps clean liners in cans at all times.
• Checks, removes and replaces full linen bags regularly throughout the shift.
• Assists front and back of the house personnel in spotcleaning floors, carpeting, walls and other furnishings in order to maintain a safe and pleasing environment for team members and guests.
• Assists all restaurant personnel in storing food, equipment, supply, smallwares and other stock items received in the restaurant.
• Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.

REQUIREMENTS

Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.

Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.

Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.

Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives.

Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.

Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Subject to wet floors, temperature extremes, smoke, dust and loud noise.

Ability to speak, read and understand English.