AM Restaurant Cleaner- $16-$17/hr BOE - BBL Hospitality : Job Details

AM Restaurant Cleaner- $16-$17/hr BOE

BBL Hospitality

Job Location : Port St Lucie,FL, USA

Posted on : 2024-11-13T08:03:19Z

Job Description :

AM Restaurant Cleaner- $16-$17/hr BOEJob DetailsJob LocationRecovery Sports Grill at Tradition - Port St Lucie, FLSalary Range$16.00 - $17.00 HourlyJob CategoryRestaurant - Food ServiceDescriptionCOME AND JOIN OUR AMAZING TEAM!We are seeking a part time Restaurant Cleaning person to work 3 hours/day 5 days a week from 7-10am. Must pass a background check. Responsible for cleaning the bathrooms and floors daily!We are pleased to share the benefit options that we offer:Paid Time Off401K InvestmentReferral BonusAssociate Development Plan OpportunitiesInternal Promotion OpportunitiesMedical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options available to Full-Time associatesRestaurant Discounts/Perks ProgramDishwasher is responsible to wash and clean tableware, pots, pans, and cooking equipment. Must keep dish room and equipment clean and organized. Candidate must be able to work in hot, wet, humid and loud environment for long periods of time. Must be able to lift bags, cases, and stacks weighing up to 60 lbs, up to 30 times per shift. Job requires reaching, bending, and standing for long periods of time (up to 5 hours).Duties to include, but not limited to :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.Wash and store all tableware and kitchenware.Keep dish room clean and organized.Maintain adequate levels of clean tableware for dining room and kitchen.Bag and haul dish room trash to dumpster at designed times.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

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