Job Description Job Description Hotel Teatro Downtown Denver's original boutique hotel, where modern amenities meet historic charm. Line Cook - Hotel Teatro Downtown Denver CO, 80202 $20.75 an hour, Non-exempt FT, Nights and Weekend Availability Work With Us At Hotel Teatro, we recognize that candidates for employment offer us a great deal more than the words on their resume. While your qualifications and past employment history are a part of our selection process, we place a great deal of emphasis on one s personality, initiative, creativity, and entrepreneurship. It s this that helps us to develop a successful culture from which our business can thrive. In turn, this unique environment can provide the platform for your personal and professional growth. Our Hotel Hotel Teatro s exemplary service in an ideal location, just walking distance from the city's top attractions. We have been consistently rated one of the top 4 hotels in Denver on TripAdvisor for over a year. With 110 rooms with unique meeting space located in the heart of the Theatre District. As an independently owned hotel, we passionately strive to be the best and create excellence experiences for our guests and colleagues. General Job Guidelines and Responsibilities 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. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Chef, Kitchen Manager or manager-on-duty. Line Cook Job Functions Always arrive at least 5 minutes before your scheduled time. Always come to work with a clean uniform. Immediately ask the Chef, Kitchen Manager or manager-on-duty about menu specials and any other product, menu issues you should be aware of. Always observe and complete opening and closing checklists. Count your opening product inventory; place all products in its proper location. Clean and organize your area if necessary. Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first. Make certain you have all the products need to assure a smooth service period. Notify the Chef, Kitchen Manager or the manager-on-duty if you lack any products needed. Set and prepare station area and be ready for orders 15 minutes prior to service. Check thermostat settings of grills, ovens, fryers, and other kitchen equipment and adjust if necessary. Double-check your product levels to ensure that you won't have to leave your station during peak periods. Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY. Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station. Be available to perform prep work during slow periods. Check in with the Chef, Kitchen Manager for a prep work assignment during slow periods. Be a team player - support and assist your fellow team members whenever possible in whatever functions are required. Ensure that all cooking equipment used is operating correctly and at the proper temperature. Report any broken or malfunctioning equipment to the Chef, Kitchen Manager or manager-on-duty. ALWAYS follow safe food handling practices. Know and follow proper plate presentation and garnish set up for all dishes. Use our product labeling system to label, date, rotate and store all food products. Prepare only what is on the Daily Prep List. Do not work more than scheduled hours unless directed by the Chef, Kitchen Manager or manager-on-duty. Always check with Chef, Kitchen Manager or manager-on-duty prior to checking out. Benefits Medical, Dental and Vision Eligibility PTO/ Sick 401k Match Complimentary Parking RTD EcoPass Hotel and Restaurant Discounts Physical Demands Able to lift 50lbs. Able to stand for 6+ hours Compensation details: 20.75-20.75 Hourly Wage PI84bee1bad5-
May 03, 2024
Full time
Job Description Job Description Hotel Teatro Downtown Denver's original boutique hotel, where modern amenities meet historic charm. Line Cook - Hotel Teatro Downtown Denver CO, 80202 $20.75 an hour, Non-exempt FT, Nights and Weekend Availability Work With Us At Hotel Teatro, we recognize that candidates for employment offer us a great deal more than the words on their resume. While your qualifications and past employment history are a part of our selection process, we place a great deal of emphasis on one s personality, initiative, creativity, and entrepreneurship. It s this that helps us to develop a successful culture from which our business can thrive. In turn, this unique environment can provide the platform for your personal and professional growth. Our Hotel Hotel Teatro s exemplary service in an ideal location, just walking distance from the city's top attractions. We have been consistently rated one of the top 4 hotels in Denver on TripAdvisor for over a year. With 110 rooms with unique meeting space located in the heart of the Theatre District. As an independently owned hotel, we passionately strive to be the best and create excellence experiences for our guests and colleagues. General Job Guidelines and Responsibilities 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. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Chef, Kitchen Manager or manager-on-duty. Line Cook Job Functions Always arrive at least 5 minutes before your scheduled time. Always come to work with a clean uniform. Immediately ask the Chef, Kitchen Manager or manager-on-duty about menu specials and any other product, menu issues you should be aware of. Always observe and complete opening and closing checklists. Count your opening product inventory; place all products in its proper location. Clean and organize your area if necessary. Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first. Make certain you have all the products need to assure a smooth service period. Notify the Chef, Kitchen Manager or the manager-on-duty if you lack any products needed. Set and prepare station area and be ready for orders 15 minutes prior to service. Check thermostat settings of grills, ovens, fryers, and other kitchen equipment and adjust if necessary. Double-check your product levels to ensure that you won't have to leave your station during peak periods. Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY. Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station. Be available to perform prep work during slow periods. Check in with the Chef, Kitchen Manager for a prep work assignment during slow periods. Be a team player - support and assist your fellow team members whenever possible in whatever functions are required. Ensure that all cooking equipment used is operating correctly and at the proper temperature. Report any broken or malfunctioning equipment to the Chef, Kitchen Manager or manager-on-duty. ALWAYS follow safe food handling practices. Know and follow proper plate presentation and garnish set up for all dishes. Use our product labeling system to label, date, rotate and store all food products. Prepare only what is on the Daily Prep List. Do not work more than scheduled hours unless directed by the Chef, Kitchen Manager or manager-on-duty. Always check with Chef, Kitchen Manager or manager-on-duty prior to checking out. Benefits Medical, Dental and Vision Eligibility PTO/ Sick 401k Match Complimentary Parking RTD EcoPass Hotel and Restaurant Discounts Physical Demands Able to lift 50lbs. Able to stand for 6+ hours Compensation details: 20.75-20.75 Hourly Wage PI84bee1bad5-
Hotel Teatro Downtown Denver's original boutique hotel, where modern amenities meet historic charm. Line Cook - Hotel Teatro Downtown Denver CO, 80202 $20.75 an hour, Non-exempt FT, Nights and Weekend Availability Work With Us At Hotel Teatro, we recognize that candidates for employment offer us a great deal more than the words on their resume. While your qualifications and past employment history are a part of our selection process, we place a great deal of emphasis on one's personality, initiative, creativity, and entrepreneurship. It's this that helps us to develop a successful culture from which our business can thrive. In turn, this unique environment can provide the platform for your personal and professional growth. Our Hotel Hotel Teatro's exemplary service in an ideal location, just walking distance from the city's top attractions. We have been consistently rated one of the top 4 hotels in Denver on TripAdvisor for over a year. With 110 rooms with unique meeting space located in the heart of the Theatre District. As an independently owned hotel, we passionately strive to be the best and create excellence experiences for our guests and colleagues. General Job Guidelines and Responsibilities 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. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Chef, Kitchen Manager or manager-on-duty. Line Cook Job Functions Always arrive at least 5 minutes before your scheduled time. Always come to work with a clean uniform. Immediately ask the Chef, Kitchen Manager or manager-on-duty about menu specials and any other product, menu issues you should be aware of. Always observe and complete opening and closing checklists. Count your opening product inventory; place all products in its proper location. Clean and organize your area if necessary. Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first. Make certain you have all the products need to assure a smooth service period. Notify the Chef, Kitchen Manager or the manager-on-duty if you lack any products needed. Set and prepare station area and be ready for orders 15 minutes prior to service. Check thermostat settings of grills, ovens, fryers, and other kitchen equipment and adjust if necessary. Double-check your product levels to ensure that you won't have to leave your station during peak periods. Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY. Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station. Be available to perform prep work during slow periods. Check in with the Chef, Kitchen Manager for a prep work assignment during slow periods. Be a team player - support and assist your fellow team members whenever possible in whatever functions are required. Ensure that all cooking equipment used is operating correctly and at the proper temperature. Report any broken or malfunctioning equipment to the Chef, Kitchen Manager or manager-on-duty. ALWAYS follow safe food handling practices. Know and follow proper plate presentation and garnish set up for all dishes. Use our product labeling system to label, date, rotate and store all food products. Prepare only what is on the Daily Prep List. Do not work more than scheduled hours unless directed by the Chef, Kitchen Manager or manager-on-duty. Always check with Chef, Kitchen Manager or manager-on-duty prior to checking out. Benefits Medical, Dental and Vision Eligibility PTO/ Sick 401k Match Complimentary Parking RTD EcoPass Hotel and Restaurant Discounts Physical Demands Able to lift 50lbs. Able to stand for 6+ hours Compensation details: 20.75-20.75 Hourly Wage PIeac9d2aa671a-8078
May 02, 2024
Full time
Hotel Teatro Downtown Denver's original boutique hotel, where modern amenities meet historic charm. Line Cook - Hotel Teatro Downtown Denver CO, 80202 $20.75 an hour, Non-exempt FT, Nights and Weekend Availability Work With Us At Hotel Teatro, we recognize that candidates for employment offer us a great deal more than the words on their resume. While your qualifications and past employment history are a part of our selection process, we place a great deal of emphasis on one's personality, initiative, creativity, and entrepreneurship. It's this that helps us to develop a successful culture from which our business can thrive. In turn, this unique environment can provide the platform for your personal and professional growth. Our Hotel Hotel Teatro's exemplary service in an ideal location, just walking distance from the city's top attractions. We have been consistently rated one of the top 4 hotels in Denver on TripAdvisor for over a year. With 110 rooms with unique meeting space located in the heart of the Theatre District. As an independently owned hotel, we passionately strive to be the best and create excellence experiences for our guests and colleagues. General Job Guidelines and Responsibilities 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. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Chef, Kitchen Manager or manager-on-duty. Line Cook Job Functions Always arrive at least 5 minutes before your scheduled time. Always come to work with a clean uniform. Immediately ask the Chef, Kitchen Manager or manager-on-duty about menu specials and any other product, menu issues you should be aware of. Always observe and complete opening and closing checklists. Count your opening product inventory; place all products in its proper location. Clean and organize your area if necessary. Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first. Make certain you have all the products need to assure a smooth service period. Notify the Chef, Kitchen Manager or the manager-on-duty if you lack any products needed. Set and prepare station area and be ready for orders 15 minutes prior to service. Check thermostat settings of grills, ovens, fryers, and other kitchen equipment and adjust if necessary. Double-check your product levels to ensure that you won't have to leave your station during peak periods. Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY. Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station. Be available to perform prep work during slow periods. Check in with the Chef, Kitchen Manager for a prep work assignment during slow periods. Be a team player - support and assist your fellow team members whenever possible in whatever functions are required. Ensure that all cooking equipment used is operating correctly and at the proper temperature. Report any broken or malfunctioning equipment to the Chef, Kitchen Manager or manager-on-duty. ALWAYS follow safe food handling practices. Know and follow proper plate presentation and garnish set up for all dishes. Use our product labeling system to label, date, rotate and store all food products. Prepare only what is on the Daily Prep List. Do not work more than scheduled hours unless directed by the Chef, Kitchen Manager or manager-on-duty. Always check with Chef, Kitchen Manager or manager-on-duty prior to checking out. Benefits Medical, Dental and Vision Eligibility PTO/ Sick 401k Match Complimentary Parking RTD EcoPass Hotel and Restaurant Discounts Physical Demands Able to lift 50lbs. Able to stand for 6+ hours Compensation details: 20.75-20.75 Hourly Wage PIeac9d2aa671a-8078
Job Description Job Description Title: Steward Department: Operations Reports to: Kitchen Manager or Manager on Duty Typical Work Week: Part-Time, Morning Shifts Only Position Summary: The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine. Sort and stack clean dishes. Carry clean dishes to cook s line and other proper storage areas. Rewashes soiled dishes before delivering. Change dishwater in dish machine every hour. Wash pots, pans, wooden cutting boards and trays by hand. Not in the Machine Remove trash and recycling, sort recycling and garbage to appropriate dumpster. Set up and break down dishwashing area. Clean and roll/unroll mats. Fill/empty soak tubs with cleaning/sanitizing solutions. Wet floor signs posted and monitored Sweep/mop floors as needed and as directed Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster. General restaurant and restroom cleaning as directed. Wipe up any spills to ensure kitchen floors remain dry and clean. Must notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures. Never touch dirty dishes before touching clean dishes without washing hands first. Other duties as directed. Essential Physical Requirements: Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job. Walks and stands during entire shift. Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift. Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift. Frequent bending, stooping, reaching, pushing and lifting. Work indoors 80%; outdoors 20%. Work in a hot, damp environment. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequent washing of hands. Knowledge and Skills: Special knowledge or skills necessary for this position: Must be able to read labels on chemicals Knowledge of workplace safety procedures Understand dish machine standard operation Change pot/pan sink fluids as needed Communicate effectively in the kitchen Always say behind you especially with hot or sharp objects Properly dispose of waste and recyclables separately Compensation details: 18.29-18.29 Hourly Wage PI355721e46fde-3261
May 03, 2024
Full time
Job Description Job Description Title: Steward Department: Operations Reports to: Kitchen Manager or Manager on Duty Typical Work Week: Part-Time, Morning Shifts Only Position Summary: The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine. Sort and stack clean dishes. Carry clean dishes to cook s line and other proper storage areas. Rewashes soiled dishes before delivering. Change dishwater in dish machine every hour. Wash pots, pans, wooden cutting boards and trays by hand. Not in the Machine Remove trash and recycling, sort recycling and garbage to appropriate dumpster. Set up and break down dishwashing area. Clean and roll/unroll mats. Fill/empty soak tubs with cleaning/sanitizing solutions. Wet floor signs posted and monitored Sweep/mop floors as needed and as directed Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster. General restaurant and restroom cleaning as directed. Wipe up any spills to ensure kitchen floors remain dry and clean. Must notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures. Never touch dirty dishes before touching clean dishes without washing hands first. Other duties as directed. Essential Physical Requirements: Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job. Walks and stands during entire shift. Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift. Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift. Frequent bending, stooping, reaching, pushing and lifting. Work indoors 80%; outdoors 20%. Work in a hot, damp environment. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequent washing of hands. Knowledge and Skills: Special knowledge or skills necessary for this position: Must be able to read labels on chemicals Knowledge of workplace safety procedures Understand dish machine standard operation Change pot/pan sink fluids as needed Communicate effectively in the kitchen Always say behind you especially with hot or sharp objects Properly dispose of waste and recyclables separately Compensation details: 18.29-18.29 Hourly Wage PI355721e46fde-3261
Title: Steward Department: Operations Reports to: Kitchen Manager or Manager on Duty Typical Work Week: Part-Time, Morning Shifts Only Position Summary: The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine. Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas. Rewashes soiled dishes before delivering. Change dishwater in dish machine every hour. Wash pots, pans, wooden cutting boards and trays by hand. Not in the Machine Remove trash and recycling, sort recycling and garbage to appropriate dumpster. Set up and break down dishwashing area. Clean and roll/unroll mats. Fill/empty soak tubs with cleaning/sanitizing solutions. Wet floor signs posted and monitored Sweep/mop floors as needed and as directed Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster. General restaurant and restroom cleaning as directed. Wipe up any spills to ensure kitchen floors remain dry and clean. Must notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures. Never touch dirty dishes before touching clean dishes without washing hands first. Other duties as directed. Essential Physical Requirements: Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job. Walks and stands during entire shift. Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift. Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift. Frequent bending, stooping, reaching, pushing and lifting. Work indoors 80%; outdoors 20%. Work in a hot, damp environment. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequent washing of hands. Knowledge and Skills: Special knowledge or skills necessary for this position: Must be able to read labels on chemicals Knowledge of workplace safety procedures Understand dish machine standard operation Change pot/pan sink fluids as needed Communicate effectively in the kitchen Always say "behind you" especially with hot or sharp objects Properly dispose of waste and recyclables separately Compensation details: 18.29-18.29 Hourly Wage PIa8cf2cb6c1ed-3261
May 02, 2024
Full time
Title: Steward Department: Operations Reports to: Kitchen Manager or Manager on Duty Typical Work Week: Part-Time, Morning Shifts Only Position Summary: The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine. Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas. Rewashes soiled dishes before delivering. Change dishwater in dish machine every hour. Wash pots, pans, wooden cutting boards and trays by hand. Not in the Machine Remove trash and recycling, sort recycling and garbage to appropriate dumpster. Set up and break down dishwashing area. Clean and roll/unroll mats. Fill/empty soak tubs with cleaning/sanitizing solutions. Wet floor signs posted and monitored Sweep/mop floors as needed and as directed Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster. General restaurant and restroom cleaning as directed. Wipe up any spills to ensure kitchen floors remain dry and clean. Must notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures. Never touch dirty dishes before touching clean dishes without washing hands first. Other duties as directed. Essential Physical Requirements: Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job. Walks and stands during entire shift. Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift. Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift. Frequent bending, stooping, reaching, pushing and lifting. Work indoors 80%; outdoors 20%. Work in a hot, damp environment. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequent washing of hands. Knowledge and Skills: Special knowledge or skills necessary for this position: Must be able to read labels on chemicals Knowledge of workplace safety procedures Understand dish machine standard operation Change pot/pan sink fluids as needed Communicate effectively in the kitchen Always say "behind you" especially with hot or sharp objects Properly dispose of waste and recyclables separately Compensation details: 18.29-18.29 Hourly Wage PIa8cf2cb6c1ed-3261
Title: Steward Department: Operations Reports to: Kitchen Manager or Manager on Duty Typical Work Week: Part-Time, Morning Shifts Only Position Summary: The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine. Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas. Rewashes soiled dishes before delivering. Change dishwater in dish machine every hour. Wash pots, pans, wooden cutting boards and trays by hand. Not in the Machine Remove trash and recycling, sort recycling and garbage to appropriate dumpster. Set up and break down dishwashing area. Clean and roll/unroll mats. Fill/empty soak tubs with cleaning/sanitizing solutions. Wet floor signs posted and monitored Sweep/mop floors as needed and as directed Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster. General restaurant and restroom cleaning as directed. Wipe up any spills to ensure kitchen floors remain dry and clean. Must notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures. Never touch dirty dishes before touching clean dishes without washing hands first. Other duties as directed. Essential Physical Requirements: Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job. Walks and stands during entire shift. Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift. Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift. Frequent bending, stooping, reaching, pushing and lifting. Work indoors 80%; outdoors 20%. Work in a hot, damp environment. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequent washing of hands. Knowledge and Skills: Special knowledge or skills necessary for this position: Must be able to read labels on chemicals Knowledge of workplace safety procedures Understand dish machine standard operation Change pot/pan sink fluids as needed Communicate effectively in the kitchen Always say "behind you" especially with hot or sharp objects Properly dispose of waste and recyclables separately Compensation details: 18.29-18.29 Hourly Wage PI6de24d67f1ba-3261
May 02, 2024
Full time
Title: Steward Department: Operations Reports to: Kitchen Manager or Manager on Duty Typical Work Week: Part-Time, Morning Shifts Only Position Summary: The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine. Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas. Rewashes soiled dishes before delivering. Change dishwater in dish machine every hour. Wash pots, pans, wooden cutting boards and trays by hand. Not in the Machine Remove trash and recycling, sort recycling and garbage to appropriate dumpster. Set up and break down dishwashing area. Clean and roll/unroll mats. Fill/empty soak tubs with cleaning/sanitizing solutions. Wet floor signs posted and monitored Sweep/mop floors as needed and as directed Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster. General restaurant and restroom cleaning as directed. Wipe up any spills to ensure kitchen floors remain dry and clean. Must notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures. Never touch dirty dishes before touching clean dishes without washing hands first. Other duties as directed. Essential Physical Requirements: Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job. Walks and stands during entire shift. Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift. Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift. Frequent bending, stooping, reaching, pushing and lifting. Work indoors 80%; outdoors 20%. Work in a hot, damp environment. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequent washing of hands. Knowledge and Skills: Special knowledge or skills necessary for this position: Must be able to read labels on chemicals Knowledge of workplace safety procedures Understand dish machine standard operation Change pot/pan sink fluids as needed Communicate effectively in the kitchen Always say "behind you" especially with hot or sharp objects Properly dispose of waste and recyclables separately Compensation details: 18.29-18.29 Hourly Wage PI6de24d67f1ba-3261