Dishwasher - Touro University : Job Details

Overview Under the direction of the Executive Chef and Sous Chef, the dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, cookware, pans, baking trays, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area and kitchen is maintained as a clean, safe and sanitary facility. The culinary work in this position must follow all of the TUC Dining Services commitments to quality, proper health and safety guidelines. Click the link below to see some of the Benefits offered to our employees here at Touro University California! Responsibilities

• Sort and rinse dirty cookware, cooking utensils, bakeware, dishes, glasses, tableware, etc. and manually clean and/or machine clean items.
• Sort and stack clean dishware, cookware, bakeware, etc. Carry clean cooking items to the cook's line and other proper storage areas. Rewash soiled dishes before delivering.
• Assumes 100% responsibility for the cleanliness of the dishware, cookware, bakeware, etc.
• Complete Opening and Closing Checklist and assist others in opening and closing the kitchen
• Change dishwater in dish machine hourly
• Wash pots, pans, and trays by hand
• Remove trash and garbage to the dumpster
• Clean and roll/unroll mats
• Fill/empty soak tubs with cleaning/sanitizing solutions
• Sweep, mop, and clean floors
• Assemble/disassemble dish machine
• Maintain adequate levels of dish detergents and cleaning supplies
• Sweep up trash around exterior of loading dock, kitchens area, and garbage dumpsters
• Wipe up any spills to ensure kitchen floors remain dry
• Notify manager any time dish machine wash or rinse cycles falls below safety standard temperatures
• Do not touch dirty dishes before touch clean dishes without washing hands first
• Perform any task instructed by Executive Chef, Sous Chef, or Lead
• Other duties as directed
• Washes and cleans equipment, food preparation and production areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.
• Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocols
• Use manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe manner
• Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properly
• Inform Supervisors when supplies are getting low,
• Cooperates and communicates with other campus staff and students to promote a positive campus climate
• Assist with orientation and training of temporary and new employees as directed.
• Attend all scheduled employee meetings and bring suggestions for improvement
• Perform other duties as assigned.

Qualifications

• Maintains a customer/guest focus while performing duties
• Knowledge of basic nutrition, food handling, and sanitation is vital
• Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment
• Experience in large quantity food preparation and service.
• Time management capabilities

EDUCATION, TRAINING AND/OR RELATED EXPERIENCE:

• General culinary knowledge of basic kitchen practices, protocols and procedures
• Ability to read and comprehend labels on chemicals
• High school or vocational school graduate or equivalent or working toward diploma.
• Good working knowledge and use of the English language
• 1 year of equivalent experience working in a high volume full-service restaurant kitchen is preferable

REASONING COMPETENCY: • Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. • Ability to deal with problems involving several concrete variables in standardized situations. • Ability to exhibit maturity, good judgment, and flexibility LANGUAGE COMPETENCY: • Must be able to communicate clearly • Be willing to follow direction and ask questions for clarification if needed • Ability to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. • Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization. MATHEMATICAL COMPETENCY: • Understanding of typical culinary units of measure • Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. PERFORMANCE REQUIREMENTS: • This role routinely uses sinks and dishwashers and tools to clean kitchen appliances. • Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals. • Perform quality work within deadlines with and without direct supervision • Is punctual and maintains a good attendance record • Is professional on all levels during working hours or on the University campus/property. Leaves issues not related to work, outside of work. • Must possess a positive attitude and work well with other team members • Interact professionally with other employees, guests, and suppliers • Work effectively as a team contributor on all tasks and assignments • Work independently while understanding the necessity for communicating and coordinating work efforts with other employees, students, and organizations • Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day. • Able to operate kitchen utensils and equipment safely and efficiently. • Able to work in an environment that is subject to temperature changes. • Able to tolerate standing and lifting throughout the work day. • Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude. • Must be able to understand the proper use and maintenance of major equipment • Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students. • Promptly reports personal injury to Supervisor and seeks first aid as required. UNIFORM REQUIRMENTS: • Clean non-slip shoes, must say non-slip on shoe • Socks must be worn • Clean black non-denim pants (appropriate chef gear is acceptable) • Clean white T-shirt • Clean white Apron • Hairnet or hat must be worn • Deodorant must be worn OTHER TRAINING OR CERTIFICATION: • Valid California Driver's License (Required by the first day of service). • California Department of Motor Vehicles printout of the new employee's driving record (Required) • California Food Handler Card • First Aid Certificate must be acquired during the employee's probationary period PHYSICAL DEMANDS: - - - Amount of Time - - - NONE UP TO 1/3 1/3 TO 2/3 2/3 OR MORE STANDING XX WALKING XX SITTING XX TALKING, HEARING XX USING HANDS TO FINGER, HANDLE, FEEL OR WRITE XX CLIMBING OR BALANCING XX STOOPING, KNEELING, CROUCHING OR CRAWLING XX REACHING WITH HANDS OR ARMS XX TASTING OR SMELLING XX SIGHT XX KEYING XXLIFTING REQUIREMENTS: - - - Amount of Time - - - NONE UP TO 1/3 1/3 TO 2/3 2/3 OR MORE UP TO 10 POUNDS X UP TO 35 POUNDS X UP TO 50 POUNDS UP TO 100 POUNDS MORE THAN 100 POUNDS WORK ENVIRONMENT: NONE LOW MEDIUM HIGH WET, HUMID CONDITIONS(NON-WEATHER) XX WORKING NEAR MOVING MECHANICAL PARTS XX WORKING IN HIGH, PRECARIOUS PLACES XX FUMES OR AIRBORNE PARTICLES XX TOXIC OR CAUSTIC CHEMICALS XX OUTDOOR WEATHER CONDITIONS XX EXTREME COLD(NON-WEATHER) XX EXTREME HEAT (NON-WEATHER) XX RISK OF ELECTRIC SHOCK XX WORKING WITH EXPLOSIVES XX RISK OF RADIATION XX VIBRATION XX NEEDLE STICKS/BLOOD BORNE PATHOGENS XXVISION REQUIREMENTS: Must meet DMV vision requirements TYPICAL NOISE LEVEL: High Maximum Salary USD $39,520.00/Yr. Minimum Salary USD $31,616.00/Yr.