Dishwasher / Porter - AM / Manufactory

Job Summary

Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.

Activities & Responsibilities

• Promote, work, and act in a manner consistent with the mission of the COMPANY.
• Work with integrity, honesty, and knowledge to promote the culture, values, and mission of the COMPANY.
• Create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities.
• Arrive to the kitchen floor ready to work at the time of the start of shift (change before shift).
• Understand all aspects of how to properly use the dish machines and how to set up the three compartment sink.
• Understand and abide by all Health Department regulations regarding dishwashing.
• Cleanly, ensuring that every station is cleaned after every project executed.
• Notify managers whenever the restaurant starts to run low on cleaning products, or if any cleaning equipment is not working properly.
• Quickly and efficiently cleans all dishware, preventing large pileups in the dish area.
• Keeps all clean dishware organized throughout the kitchen.
• Restocks all clean dishes and small wares on the line and throughout the restaurant.
• Cleans all bathrooms and helps to deep clean kitchen and prep stations on a regular basis.
• Takes out trash daily, and makes sure that trash, recycling, and compost are organized separately, and are taken out for pickup on the appropriate days.
• Restocks hand wash sinks with soap and paper towels.
• Cleans all floors and walk-ins on a regular basis.
• Helps with simple prep tasks including, but not limited to cleaning garlic, cleaning shallots, picking herbs, and juicing citrus.
• Assists other team members when needed.
• Clean all equipment and workspaces following specific cleaning procedures set forth by pastry management.
• Communicate with all team members respectfully and professionally - use “we” instead of “I”.
• Maximize efficiency and execute proper time management during shifts.
• Work gracefully in a fast-paced, high-volume workplace.
• Work in a thoughtful manner when executing any and all tasks.
• Ask for help when it is needed.
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.
• To be self-motivated and be able to work without supervision in the absence of chef and sous chef(s).

Minimum Qualifications

• Be 18 years of age or older.
• Able to communicate and understand English & a reasonable amount of Spanish.
• Effective oral communication skills and the ability to work as a team player.
• Must be well groomed, maintain proper hygiene, good posture, and have required uniform and tools.
• Display the ethical and professional standards set forth by Tartine.
• Able to work in a standing position for long periods of time (minimum of 8 hours a day).
• Able to reach, bend, stoop and frequently lift up to 50 pounds.
• Able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds.
• Stamina and availability to work at least 40 hours per week, including weekends and some holidays.