Dishwasher

POSITION DESCRIPTION: Dishwasher / Steward

DEPARTMENT: Kitchen

POSITION SUMMARY: The dishwasher / Kitchen Steward is the back-bone of the entire food operation. A dishwasher must be flexible as business indicates, be proactive to server and cooks needs and most of all be a team player.

POSITION TASKS:

· Maintain a positive attitude with all team players at all times.

· Maintain a professional appearance at all times.

· Assists as needed with daily prep lists and production schedules for each day’s service according to visual inventory, banquet sheets and reservations.

· Works with Executive chef / Sous Chef to prepare china, glass, and silver as needed each day.

· Washes and sanitizes all china, glass, silver, pots, pans and utensils according to Club guidelines and procedures.

· Follows daily work schedule.

· Follows organized sanitation procedures for all areas of kitchen.

· Sets up dish machine for service, changing out the dirty water minimum 1 time per hour, as based on volume.

· Ensures all sanitation procedures are followed at end of shift including sweeping and mopping the floors.

· Empties all trash receptacles as needed, rinsing out trash cans and wheels every time trash is emptied

· Checks daily prep lists and follows prep guidelines for items such as peeled onions, carrots, potatoes and baking breads.

· Assists in food procurement, delivery, storage of items.

· Helps coordinate all buffet equipment and utensils to insure all items are cleaned and polished when necessary.

· Ensure proper hygienic procedures for self.

· Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

· Breaks down cardboard boxes and implements recycling procedures.

· Keeps loading dock clean and free of debris.

· Responsible for the immediate cleanliness, clutter and safety of the kitchen.

· Any other tasks as assigned by the Executive Chef / Sous Chef

POSITION QUALIFICATIONS:

· One year of high end and high-volume food preparation.

· Good attendance record from previous employer.

· Knowledge of state, county and local laws regarding health and sanitation regulations.

DIRECTLY REPORTS TO:Executive Chef / Executive Sous Chef/ Sous Chef

INDIRECTLY REPORTS TO: Hot line cooks, Cold line cooks

If interested, please forward your resume to n.weaver@venicegcc.com. Thank you. This position may include some simple prep-work and is good for someone who is looking to get into food service.

We are a Drug Free Workplace and Equal Employment Opportunity Employer. You must be willing to submit to a post offer drug screening.We are following CDC guidelines when it comes to COVID-19.

Job Type: Part-time

Pay: $16.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Life insurance
• Referral program
• Tuition reimbursement
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Morning shift

Work Location: In person

Salary : $16