DISHWASHER AT WATER STREET OYSTER BAR

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 will be documented in an operational manual.
• All work will be performed according to company policies and standards.
• Client and company information will be held as strictly confidential outside the company.
• 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 (with some restrictions for certain duties).
• 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 Health Department rules for cooking meat and fish items.
• May be required to cut, slice, dice or chop food items or peel shrimp or shuck oysters.
• Inventory 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 Vent-A-Hoods and other 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, stack and unload dish machine, and clean out dish machine at end of shift.
• Refill soap and towel dispensers and maintain the three compartment sink.
• 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.
• Frequently bends, stoops, twists, performs rotating motions and reaches down, out and overhead.
• Uses hands and fingers to hold and handle objects and equipment required to perform duties.
• Corrected vision to be aware of surroundings and location of items needed to perform tasks.
• Corrected hearing to listen to the needs and advice from customers, managers and co-workers.
• Effectively and calmly communicate with co-workers and/or management regarding instructions, needs and/or conflicts.
• Mentally alert and capable of remembering names, faces, details regarding job tasks and food orders.
• Mentally alert and capable of following instructions for the use of and safely using all kitchen and food processing equipment involved in assigned job tasks.
• Alert and able to identify a hazard, should one occur, in order to avoid it by reporting immediately or, if directed, by taking corrective measures.