What are the responsibilities and job description for the HOH Support Team Member position at Sassy Bass?
It’s time to *Sass it Up!*
Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.
Assist in the Kitchen by preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, bread, and other food products using a variety of equipment and utensils according to the Daily Prep List and Daily Pull Thaw List.
Stock, Store Front Items, Break Down Boxes, handle all truck and product handling.
Activities & Responsibilities
Primary
Monday: 4:30am – 11am (Break) 5pm – 10pm
Tuesday: 4:30am – 11am (Break) 5pm – 10pm
Wednesday: OFF
Thursday: 8:30am – 3pm (Break) 5pm – 10pm
Friday: 4:30am – 11am (Break) 5pm – 10pm
Saturday: 8:30am – 3pm (Break) 5pm – 10pm
Sunday: 8:30am – 3pm (Break) 5pm – 10pm
Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.
Assist in the Kitchen by preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, bread, and other food products using a variety of equipment and utensils according to the Daily Prep List and Daily Pull Thaw List.
Stock, Store Front Items, Break Down Boxes, handle all truck and product handling.
Activities & Responsibilities
Primary
- Promote, work, and act in a manner consistent with the mission Sassy Bass:
- Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand.
- Keep the dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager.
- Monitor dishwasher water temperature to ensure a sanitary wash cycle.
- Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
- Place clean dishes, utensils, or cooking equipment in storage areas.
- Maintain adequate levels of clean tableware for the dining room and kitchen.
- Maintain adequate levels of dish detergents and cleaning supplies.
- Sort and remove the trash, placing it in designated pickup areas.
- Sweep or scrub floors.
- Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
- Clean food preparation and production areas as required.
- Receive and store supplies.
- Clean garbage cans with water or steam.
- Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
- Handle tableware carefully to prevent breakage and loss.
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
- Prepare and package individual place settings.
- Load or unload trucks that deliver or pick up food or supplies.
- Set up banquet tables.
- Carbonated beverage dispenser
- Commercial use:
- dishwashers
- glasswashers
- pot-washing machines
- power washers
- Drying and draining racks
- Domestic kitchen funnels
- Domestic trash compactors
- Hand trucks or accessories
- Handheld thermometer
- Lifts
- Remote reading thermometers
- Sinks
- Soap dispensing brush
- Wet mops
Monday: 4:30am – 11am (Break) 5pm – 10pm
Tuesday: 4:30am – 11am (Break) 5pm – 10pm
Wednesday: OFF
Thursday: 8:30am – 3pm (Break) 5pm – 10pm
Friday: 4:30am – 11am (Break) 5pm – 10pm
Saturday: 8:30am – 3pm (Break) 5pm – 10pm
Sunday: 8:30am – 3pm (Break) 5pm – 10pm
