ASIAN CUISINE KITCHEN CLEANING SPEC

Initial Placement and Benefits

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position.

Responsibilities

• Clean all F&B areas above normal health and sanitations codes
• Deep clean inside and outside of various kitchen equipment including ovens, hoods, grills, stoves, fryers, deep fryers, steam tables, chafers, table and counter tops, refrigerators, freezers, speed racks, trash cans & dumpsters, glass, brass, ceilings, walls, floors, drains, fans
• Ensure proper storage of equipment, chemicals, and restaurant supplies in compliance with departmental, company, and OSHA standards
• Report all defective and/or unsafe equipment (cooking and ware washing) to the supervisor on duty
• Dispose of discarded cooking oil safely and securely in proper containers
• Maintain valid WV racing license, Food Handlers permit, and TIPS certifications

Requirements

• High school diploma or general education degree (GED)
• Three months’ related experience and/or training
• Equivalent combination of education and experience
• Ability to read and interpret safety rules, MSDS sheets, operating & maintenance instructions, and Safety Manual
• Ability to communicate effectively in English
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
• Ability to differentiate between different patterns of china, glassware, and silverware
• Frequent lifting up to or in excess of 50 pounds while dismantling and cleaning kitchen equipment
• Periodic climbing of ladders to do high cleaning in the kitchens up to 8 feet
• Standing for long periods
• Frequent exposure to wet, hot, humid conditions and vibration
• Exposure to temperatures ranging from -20 degrees to 110 degrees
• Working with extremely hot equipment
• Exposure to moving mechanical parts
• Occasional exposure to noise levels in the work environment
• Exposure to areas and surfaces with high levels of soil
• Exposure to hazardous chemicals

Qualifications

• Knowledge of taking apart and putting kitchen equipment back together
• Ability to follow PPE and safety guidance designed to safeguard self, fellow team members, and guests