Dishwasher - The Foolery

Description

Bringing elements of the Motor City to the West Side, another welcoming refuge for all is coming to Grand Rapids sooner than later. The Foolery, the city’s newest fine dive bar, will feature an inventive offering of Detroit-style, deep dish pizza, purposefully crafted cocktails, and cold beers. Hitting all of the points of comfort for your next We should hangout soon, this new Misfit joint downtown will be one where folks snag an after work beer with colleagues, and stay for the pizza. Or, one to bring your friends to for a laid-back dinner, and stay for the innovative cocktails. We are looking for experienced hospitality people to join our ever-growing Misfit team.

We all feel like misfits at some point in life and we think it’s important to embrace and celebrate it. Misfit Joints are based on just that; a single premise that we exist to create a hospitality experience like no other. A warm, welcoming, refuge for all. A place where everyone feels safe to let their freak flag fly! We respect and celebrate the diverse, alternative, and authentic. Social Misfits, Misfit Society Coffee Club, and The Foolery: These are the types of places you might be drawn to on a bad day, because you know you’ll walk out feeling better; or on a good day, because, well, you’ll walk out feeling better-er. If you’re interested in working for the Misfit Joints, apply today!

Responsibilities & Duties

• Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps the dish area free of clutter and organized.
• Sets up dish stations, including dish machines and sinks.
• Maintains clean / dry floors throughout the shift.
• Properly washes, stacks, and stores china, glassware, flatware, cookware, and storage containers.
• Changes water of machines and sinks every two hours, or more often as required by business
• levels, and properly uses chemical dilutions set by SOPs.
• Maintains trash cans throughout the shifts and removes full trash cans and boxes.
• Follows the posted daily dish cleaning duties.
• Assists in food prep and any other duties set forth or requested by the chef as needed.
• All staff members are required to follow the guidelines set forth by the Employee Handbook.

Qualifications

Reports To: General Manager - Executive Chef - Kitchen Manager - Lead Line Cook -

Preferred Training, Education, & Experience:

• High School Diploma or equivalent
• Previous Kitchen Experience (at least one year)

Minimum Qualifications:

• Must have command of the English language, written and verbal.
• Basic mathematical skills
• Must be able to work flexible days and hours, including weekends and holidays.
• Good hearing and vision with or without corrective lenses.
• The ability to work on your feet for most of the day and be able to lift at least 60 pounds.
• Handles pressure and deals with uncertainty
• Time-management skills, able to perform several tasks simultaneously.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 60 pounds..

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

SCHEDULE REQUIREMENTS

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.