Dishwasher/Junior Prep - Irish Restaurant Company : Job Details

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 candidates! Duties & Responsibilities: • 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. Requirements: Qualifications: • 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.