Dish Machine Operator (DMO)

The Culinary team is primarily responsible for providing quality meals for Zoot employees, ZALA employees, ZALA and ZAC attendees, and onsite guests.

For over 30 years, Zoot Enterprises has been a global provider of advanced origination, acquisition, and decision management solutions. Our customer-centric tools and services enable Zoot's clients to add value and differentiation, while providing nimble, scalable solutions for specific business objectives. A leader in the fintech industry, Zoot provides a cloud based secure processing environment that delivers millisecond real-time decisions, accessing hundreds of cutting edge data sources to help reduce risk and increase conversions.

• Cleaning and Sanitizing: Washing dishes, glassware, flatware, pots, and pans using dishwasher machines or by hand. Ensuring all items are clean and sanitized according to food health and safety standards.

• Maintaining Cleanliness: Keeping the dishwashing area clean and organized, including sweeping and mopping floors, wiping down counters, and taking out trash.

• Equipment Maintenance: Regularly checking and maintaining the dishwasher machine and other cleaning equipment. Reporting any malfunctions or issues to the kitchen manager.

• Assisting in Kitchen Prep: Supporting the kitchen staff with basic food preparation tasks such as peeling vegetables, portioning ingredients, and preparing salads when needed.

• Inventory Management: Monitoring cleaning supplies and chemicals, notifying the supervisor when inventory is low, and ensuring proper storage and labeling of chemicals.

• Removing soiled plates and flatware from tables

• Washing dishes and utensils thoroughly

• Setting out Sani buckets in each station

• Restocking items such as clean towels, et al

• Unloading delivery trucks

• Helping prepare cook stations

• Cleaning appliances and machines

• Emptying and cleaning trash receptacles

• Sweeping the line periodically

• Emptying trash

• Wiping down the steam table periodically as needed

• Retrieving Ready-to-Eat (RTEs) from the hot box and replenishing the steam table

• Letting the cooks know if a RTE is running low

• Breaking down the Salad Bar, Steam Table, and Dessert Area wiping them and sanitizing the area surface

• Sweeping and mopping the walk in once a week

• Wiping down each reach in and tossing dated food or food not labeled once a week

• Rotating stock in the walk in and maintaining a 7 day schedule tossing expired product

• Helping with general prep during service

• Making sure that the dish machine is clean and functioning properly. Descaling the dish machine when alerted

• Sweeping and mopping floor at the end of shift

• Emptying all trash receptacles in to the trash bin at the end of shift

• Replacing each receptacle with a can liner

• Reports to VP Employee Benefits Outreach. Head Chef and or Sous Chef can assign duties as needed.