Dishwasher - Bistro Clymer, NY

Kaizen Lab Inc.; New York (NY); Sur place; USD 30 000 - 40 000; Plein temps

Résumé du poste

Kaizen Lab Inc. is seeking a Dishwasher to ensure all dinnerware and service-ware is 100% sanitized. The role involves pre-washing and racking items, maintaining cleanliness, and adhering to safety procedures.

Applicants should have a minimum of 6 months experience in a Food & Beverage role with strong attention to detail and teamwork skills. The position requires physical stamina and flexibility to work various shifts in a busy kitchen environment.

Qualifications

• Ability to work in a fast-paced environment and handle multiple priorities.
• Strong attention to detail and ability to comprehend instructions.
• Desire to function effectively in a team setting.

Responsabilités

• Pre-wash food items and rack dirty dishware.
• Ensure proper sanitation and cleanliness of all items.
• Maintain a sanitary workstation and adhere to safety procedures.

Connaissances

Attention to detail

Teamwork

Verbal communication

Written communication

Formation

6 months experience in Food & Beverage

Description du poste

The Dishwasher ensures that all dinnerware, glassware, flatware and service-ware is 100% soil-free and sanitized. Keeps sanitized dinnerware stocked and ready for use in the appropriate banquet facility.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Pre-wash food items from glassware, dishware and silverware using spray hoses/scrubbers in sink.
• Rack dirty glassware, dishware and silverware to load into dishwasher.
• Ensure that a proper dilution level of sanitizing solutions is adequate for all wash loads and maintain proper wash/rinse temperatures.
• Remove clean glassware, dishware and silverware from racks, inspect for 100% sanitation and cleanliness.
• Stock clean glassware, dishware and silverware in appropriate location for reuse.
• Empty and clean trash receptacles as needed, placing waste in designated area.
• Maintain a sanitary workstation using “clean as you go” attitude, including sweeping and mopping surrounding floor areas.
• Demonstrate understanding and proper use of dishwashing equipment.
• Practice sanitation and safety procedures in the kitchen as outlined in Resort/Company policies.
• Maintain a positive, professional and respectful attitude toward guests, coworkers and management.
• Display a strong sense of urgency, attention to detail and desire to get things done right the first time.
• All other duties as assigned.

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to work in a fast paced environment while handling multiple priorities with a high degree of professionalism.
• Verbal and written communication skills to interact with guests and associates at all levels.
• Strong attention to detail and ability to read and comprehend oral / written instructions.
• Desire to function in a team environment with a positive attitude to ensure successful operation of facility.

EDUCATION AND EXPERIENCE

• Minimum 6-months prior experience working in a kitchen or other Food & Beverage role strongly preferred.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering and positioning oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Ability to bend, squat, kneel, reach, stretch, and climb without any difficulty.
• Flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).