DISHWASHER AT EL CAMINO

Strategic and Tactical Work

• Bring food issues to Kitchen Mgr attention to bring to weekly meetings.
• Maintain “Water Street Way” standards for cleanliness, product quality and guest satisfaction.
• Adhere to all recipe standards for quality prep.
• Train all kitchen positions following the Kitchen training manual.
• Implement all systems and forms for kitchen stations.
• Follow all pars designed for kitchen stations.
• Stand on hard surfaces for shifts up to 10 hours.
• Work in excessive heat in kitchen.
• Work with excessive smoke (mesquite wood).
• Obtain a Nueces County Food Handler’s Permit at all times.

Requirements

• A score of 90% or better on all Health Department inspections.
• A score of 90% or better on all mystery shopper reports.
• Follow all dress code requirements for kitchen position.
• All routine work documented in an operational manual.
• Perform work according to company policies and standards.
• Hold client and company information as strictly confidential.
• Provide staff assistance as requested.
• Respect each other’s name, space, and need for concentration.
• Have monthly regularly scheduled meetings with manager and yearly evaluations.
• Encourage recommendations for department and position improvement.
• Be at least 16 years old and able to work A.M./P.M. shift and number of hours as specified by management.
• Speak, understand, read and write in the English language (except for Dishwashers).
• Wear hair above collar length.
• May be required to slice and cut food items.
• Accountable for any waste of food items.
• May be required to assist in cooking food.
• Prepare food items to ensure quality of orders.
• Follow rules established by the Health Department for cooking meat and fish items.
• May be required to cut, slice, dice or chop food items or peel shrimp or shuck oysters.
• Inventorize and record all waste during a shift.
• Operate ovens, stoves, deep fryers, and grills and clean this equipment at the end of the shift.
• Clean filters on the Vent-A-Hoods and other part of kitchen equipment.
• Stock food items, dishes, and silverware in appropriate locations.
• Perform simple math, handle money, and prepare bank deposit at end of shift.
• Remove hot breads from oven and transfer items to warming ovens.
• Clean work areas, including floors, to maintain peak efficiency.
• Pass training tests such as those regarding bar service, menu items, and others as determined by management.
• Assemble and prepare dish machine for operation at beginning of shift, stack and unload dish machine within time period set by management, and clean out dish machine at end of shift.
• Refill soap and towel dispensers in kitchen and maintain the three compartment sink with proper amounts of soap and sanitary rinse.
• Scrub back dock area daily.
• Bring safety mats to kitchen area at the beginning of the shift, place trash cans at various stations, monitor trash cans throughout the shift and empty them as needed and at the end of the shift.
• Inventorize products and accurately record information in assigned prep book.

Physical, Mental Essential Functions

• Stands and walks for up to six (6) to ten (10) hours per day on a concrete surface.
• Lifts and carries food items of varying weights depending on specific position.
• Pushes/pulls and maneuvers food items, pot and pans, dishes, trash cans, freezer doors, stock on dolly of varying weights depending on specific position.
• Frequently bends, stoops, twists, performs rotating motions and reaches down, out and overhead as needed.
• Uses hands and fingers to hold and handle objects and equipment required to perform duties.
• Has corrected vision to be aware of surroundings and location of items needed to perform tasks.
• Has corrected hearing to listen to the needs and advice from customers, managers and co-workers.
• Communicates effectively and calmly with co-workers and/or management regarding instructions, needs and/or conflicts.
• Remembers names, faces, details regarding job tasks and food orders, and oral instructions.
• Follows instructions for the use of and safely using all kitchen and food processing equipment involved in assigned job tasks.
• Works in controlled environmental conditions consisting normally of moderate range temperatures with the possibility of brief temperature ranges from 38 degrees to 350 degrees and hotter.
• Works in environmental conditions consisting of a normal to high level of noise.
• Identifies hazards and takes corrective measures immediately or as directed.