Reports to: Sous Chef, Executive Chef
Purpose: Sorts and loads dishwashing machines as well as hand wash dishes, glassware, silver, pots, pans, serving dishes, and utensils. Assists others in kitchen with maintenance and movement of kitchen/banquet equipment. Maintains sanitation guidelines and performs heavy cleaning of kitchen equipment, stoves, ovens and other equipment.
Seaport Grille encourages and expects all associates to develop the skills necessary to provide exceptional service both in and outside of their primary department. It is necessary that associates have the ability to multi-task and deliver outstanding service outside of their primary responsibilities listed on their job description.
¨ Utilizes an automatic dishwasher and / or a 3 compartment sink as necessary
¨ Keeps dish room, walk-in refrigerator/freezer, and food storage areas neat, clean, and organized
¨ Stocks purchase order items as they arrive.
¨ Assists with food preparation as directed when other duties do not require attention
¨ Sorts, washes, and puts away all dishes, pots, pans, trays, silver, and utensils
¨ Stocks, stores, and keeps assigned areas organized according to established procedures
¨ Keeps dish room and kitchen areas neat and clean
¨ Follows all health and safety practices and procedures
¨ Empties garbage cans located in kitchen and dining room area
¨ Sweep and mop floors in kitchen and work areas
¨ Assists team members as needed to promote a positive teamwork environment
¨ Performs any additional duties as requested or deemed necessary by Chef/Sous Chef or Senior Management
Restaurant Specific Essential Functions
¨ Ability to stand for 8 hours’ length of time
¨ Ability to lift 80 lbs.
¨ Ability to bend frequently during a shift
¨ Ability to repetitively use manual dexterity
¨ Ability to move quickly based on needs
¨ Ability to reach overhead and lift repeatedly
¨ Ability to remain bent over sink for an extended period of time
¨ Ability to communicate effectively in the English Language. A second language is desirable.
" Interior/Exterior of Restaurant with exposure to extreme temperatures and weather conditions.
Technology and Equipment:
¨ Automatic dishwasher
¨ Kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, slicer, flat top grill, mixer, oven, steam table, and waffle iron
¨ Time Keeping System
No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.