- Load, run and unload dish machine.
- Keep the dish machine clean and report any functional or mechanical problems immediately.
- Monitor dish machine water temperature to ensure sanitary wash cycle.
- Maximize the use of dish machine runs by always filling the unit prior to running it
- Wash and store all tableware, pots and pans and kitchenware.
- Keep dish area clean and organized.
- Maintain adequate levels of clean tableware for dining room and kitchen.
- Bag and haul all compostable food waste to specified dumpster at down times during shift or when necessary.
- Separate all recyclable waste and discard to appropriate container.
- Be knowledgeable of recycling program and process for all waste materials produced by restaurant operation
- Breakdown all boxes and compact using compactor equipment.
- Handle tableware carefully to prevent breakage and loss.
- Maintain adequate levels of dish detergents and cleaning supplies.
- Clean food preparation and production areas as required.
- Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
- Clean all restaurant areas as directed including all storage areas, front of house public areas, basement and backyard areas.
- Be familiar with delivery procedures, and stocking and rotation of delivered items in all storage areas
- Complete opening and closing checklists.
- Refer to Daily Prep List or instructions at the start of each shift for assigned duties.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Closes the kitchen properly and follows the closing checklist and instructions for kitchen stations. Assists others in closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Promptly reports equipment and food quality problems to Kitchen Manager.
- Informs Kitchen Manager immediately of product shortages.
- Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
- Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
- No previous restaurant experience required.
- Be able to work in hot, wet, humid and loud environment for long periods of time.
- Be physically able to lift, reach, bend and stoop.
- Be able to working in a standing position for long periods of time (up to 5 hours).
- Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
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Dishwasher/Junior Prep - Severna Park, United States - Irish Restaurant Company
Description
:Summary of Position:
Wash and clean tableware, pots, pans and cooking equipment. Keep the dish area and equipment clean and organized.
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
**30, 60, 90 day bonus for all qualified candidatesDuties & Responsibilities:
Requirements:
Qualifications:
