Bathroom Attendant

JOB SUMMARY:

The Dishwasher is responsible for maintaining the cleanliness and sanitation of all kitchen equipment, dishware, glassware, utensils, and food preparation areas. The Dishwasher supports the Kitchen, Bar, and Service teams by ensuring all items are cleaned, sanitized, and readily available to maintain efficient operations. Duties also include maintaining cleanliness throughout the dishwashing and kitchen areas while adhering to all company standards for sanitation, safety, and organization.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

1. Performs all routine and assigned opening and closing procedures as well as side work. Is responsible for alerting management of any supply needs, equipment issues, or related concerns prior to the start of service.
2. Responsible for operating and maintaining the dishwashing equipment in accordance with company procedures and health department standards.
3. Washes, sanitizes, and properly stores all dishes, glassware, flatware, cookware, kitchen utensils, and bar equipment in a timely manner.
4. Maintains cleanliness and organization of the dishwashing area, kitchen floors, storage areas, garbage stations, and other back-of-house workspaces throughout each shift.
5. Ensures all kitchen equipment, food preparation tools, and service items are cleaned and available to support uninterrupted service.
6. Removes trash, recycling, and compost throughout the shift and ensures waste is disposed of in accordance with company procedures.
7. Assists with receiving, organizing, and stocking kitchen and cleaning supplies as directed.
8. Supports the Kitchen, Bar, and Service teams by maintaining clean workstations and providing assistance as needed to ensure operational efficiency.
9. Follows all sanitation, food safety, and cleaning procedures in accordance with company policies and New York State Health Department regulations.
10. Adhere to cell phone policy.
11. Responsible for alerting management of any concern that may require escalated attention, including equipment malfunctions, sanitation concerns, or safety hazards.
12. Assists in periodic deep cleaning of kitchen equipment, storage areas, walk-in refrigerators, freezers, and other assigned areas as needed.
13. Ensure compliance with all federal, state and local regulations as they pertain to health, safety, sanitation, food handling, etc.
14. Follow all sign in and out procedures for keys if applicable.
15. Follow proper timekeeping policies and procedures.

Qualifications:

• Previous dishwashing or kitchen utility experience in a quality restaurant, hotel, or high-volume food and beverage operation preferred.
• Knowledge of proper cleaning, sanitation, and food safety practices preferred.
• Knowledge of New York State Health and Sanitation Guidelines.
• Ability to handle multiple tasks and work effectively, independently or collaboratively, and efficiently with time constraints in a fast-paced environment.
• Must be dependable with a strong work ethic and positive interpersonal skills.
• Must be detail oriented and perform work accurately and timely.
• Ability to effectively, professionally, and respectfully communicate with co-workers, supervisors, vendors, and guests.
• Ability to maintain composure in a potentially stressful environment.
• Able to work a flexible schedule in order to accommodate business levels (weekend and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

1. Lift and carry up to 50 pounds.
2. Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
3. Handle heavy equipment and machinery.
4. Exert well-paced mobility for periods of up to 8 hours per day and at least 40 hours per week.
5. Frequently utilize the stairs, often while lifting and carrying heavy containers and/or trays.
6. Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.