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Dishwasher / Porter
Summary
Dishwasher / Porter
| Salary | To be discussed |
| Schedule | Full Time |
| Location | 8822 Cynthia St, West Hollywood, CA 90069, USA |
Dishwasher / Porter
Description
POSITION TITLE: DISHWASHER
DEPARTMENT: Culinary
PURPOSE OF POSITION: Ensure guests receive clean and spotless china, silverware and glassware. Provide Cooks, Bussers, Bartenders and Servers with support and assistance. Keep all areas clean, dry and safe for other workers.
REPORTS TO: Jr. Sous Chef, Sous Chef, Executive Chef and General Manager
ESSENTIAL FUNCTIONS:
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Operate all kitchen equipment.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Wash dishes, glassware, etc., by hand when necessary.
• Use correct cleaning chemicals for designated items, according to OSHA regulations.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Restock all supplies.
• Handle all wares carefully to prevent breakage and loss.
• Keep area in kitchen clean and free of debris and water.
• Stock any deliveries received in a timely and safe manner.
• Remove all trash and debris from restaurant routinely.
• Assist other restaurant personnel with tasks when necessary.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Maintain positive guest relations at all times.
• Other duties may be assigned.
JOB REQUIREMENTS:
Education and/or Experience--
• Prior experience required. Depending on the role degree may be required.
Language Skills—
• Ability communicates effectively and professionally with other departments, guests, and others in English.
• Knowledge of other languages is a plus.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Physical Ability—
• Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
• Moving about the kitchen.
• Handling food, objects, products and utensils.
• Required to use hands to finger, handle, or feel objects.
• Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.
• Must be able to stand for 8+ hours per day.
Other—
• Must be able to work nights, weekends/holidays.
• Ability to multi-task
• Must be able to communication effectively.
• Must have CA Food handling certificate.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).
DEPARTMENT: Culinary
PURPOSE OF POSITION: Ensure guests receive clean and spotless china, silverware and glassware. Provide Cooks, Bussers, Bartenders and Servers with support and assistance. Keep all areas clean, dry and safe for other workers.
REPORTS TO: Jr. Sous Chef, Sous Chef, Executive Chef and General Manager
ESSENTIAL FUNCTIONS:
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Operate all kitchen equipment.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Wash dishes, glassware, etc., by hand when necessary.
• Use correct cleaning chemicals for designated items, according to OSHA regulations.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Restock all supplies.
• Handle all wares carefully to prevent breakage and loss.
• Keep area in kitchen clean and free of debris and water.
• Stock any deliveries received in a timely and safe manner.
• Remove all trash and debris from restaurant routinely.
• Assist other restaurant personnel with tasks when necessary.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Maintain positive guest relations at all times.
• Other duties may be assigned.
JOB REQUIREMENTS:
Education and/or Experience--
• Prior experience required. Depending on the role degree may be required.
Language Skills—
• Ability communicates effectively and professionally with other departments, guests, and others in English.
• Knowledge of other languages is a plus.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Physical Ability—
• Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
• Moving about the kitchen.
• Handling food, objects, products and utensils.
• Required to use hands to finger, handle, or feel objects.
• Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.
• Must be able to stand for 8+ hours per day.
Other—
• Must be able to work nights, weekends/holidays.
• Ability to multi-task
• Must be able to communication effectively.
• Must have CA Food handling certificate.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).
POSITION TITLE: DISHWASHER
DEPARTMENT: Culinary
PURPOSE OF POSITION: Ensure guests receive clean and spotless china, silverware and glassware. Provide Cooks, Bussers, Bartenders and Servers with support and assistance. Keep all areas clean, dry and safe for other workers.
REPORTS TO: Jr. Sous Chef, Sous Chef, Executive Chef and General Manager
ESSENTIAL FUNCTIONS:
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Operate all kitchen equipment.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Wash dishes, glassware, etc., by hand when necessary.
• Use correct cleaning chemicals for designated items, according to OSHA regulations.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Restock all supplies.
• Handle all wares carefully to prevent breakage and loss.
• Keep area in kitchen clean and free of debris and water.
• Stock any deliveries received in a timely and safe manner.
• Remove all trash and debris from restaurant routinely.
• Assist other restaurant personnel with tasks when necessary.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Maintain positive guest relations at all times.
• Other duties may be assigned.
JOB REQUIREMENTS:
Education and/or Experience--
• Prior experience required. Depending on the role degree may be required.
Language Skills—
• Ability communicates effectively and professionally with other departments, guests, and others in English.
• Knowledge of other languages is a plus.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Physical Ability—
• Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
• Moving about the kitchen.
• Handling food, objects, products and utensils.
• Required to use hands to finger, handle, or feel objects.
• Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.
• Must be able to stand for 8+ hours per day.
Other—
• Must be able to work nights, weekends/holidays.
• Ability to multi-task
• Must be able to communication effectively.
• Must have CA Food handling certificate.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).
DEPARTMENT: Culinary
PURPOSE OF POSITION: Ensure guests receive clean and spotless china, silverware and glassware. Provide Cooks, Bussers, Bartenders and Servers with support and assistance. Keep all areas clean, dry and safe for other workers.
REPORTS TO: Jr. Sous Chef, Sous Chef, Executive Chef and General Manager
ESSENTIAL FUNCTIONS:
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Operate all kitchen equipment.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Wash dishes, glassware, etc., by hand when necessary.
• Use correct cleaning chemicals for designated items, according to OSHA regulations.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Restock all supplies.
• Handle all wares carefully to prevent breakage and loss.
• Keep area in kitchen clean and free of debris and water.
• Stock any deliveries received in a timely and safe manner.
• Remove all trash and debris from restaurant routinely.
• Assist other restaurant personnel with tasks when necessary.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Maintain positive guest relations at all times.
• Other duties may be assigned.
JOB REQUIREMENTS:
Education and/or Experience--
• Prior experience required. Depending on the role degree may be required.
Language Skills—
• Ability communicates effectively and professionally with other departments, guests, and others in English.
• Knowledge of other languages is a plus.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Physical Ability—
• Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
• Moving about the kitchen.
• Handling food, objects, products and utensils.
• Required to use hands to finger, handle, or feel objects.
• Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.
• Must be able to stand for 8+ hours per day.
Other—
• Must be able to work nights, weekends/holidays.
• Ability to multi-task
• Must be able to communication effectively.
• Must have CA Food handling certificate.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Location | 8822 Cynthia St, West Hollywood, CA 90069, USA |
Skills
Able to lift 30+ pounds
Fluent in English
Flexible
By applying you confirm you have these skills.
Petit Ermitage
| Salary | To be discussed |
| Schedule | Full Time |
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8822 Cynthia St, West Hollywood, CA 90069, USA