Porter

Benefits:

Employee discounts

Reports to: | Chef/Sous Chef

Job Purpose:

Wash and clean tableware, pots, pans and cooking equipment. Keep the dish room and equipment clean and organized. Maintain cleanliness of kitchen area, back loading dock and designated areas of the front of the house.

Duties & Responsibilities:

Load, run and unload dish machine.

Keep the dish machine clean and report any functional or mechanical problems immediately.

Monitor dish machine water temperature to ensure sanitary wash cycle.

Wash and store all tableware and kitchenware according to health codes.

Follow sanitation guidelines set forth by Health Department.

Follow weekly cleaning schedule in order to maintain the standards of the restaurant

Keep dish room clean and organized.

Maintain adequate levels of clean tableware for dining room and kitchen.

Bag and haul trash to dumpster at designated times.

Handle tableware carefully to prevent breakage and loss.

Maintain adequate levels of dish detergents and cleaning supplies. If running low, inform Chef before it runs out.

Clean food preparation and production areas as required.

Clean all restroom facilities before restaurant is open to the public

Stocking of food, beverages and supplies as directed by the Chef

Proper handling of food deliveries. All product put away in a timely manner.

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor.

Qualifications:

No previous restaurant experience required.

Be able to work in hot, wet, humid and loud environment for long periods of time.

Be physically able to lift, reach, bend and stoop.

Be able to work in a standing position for up to 10 hours.

Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

Must have Food Handlers permit on file

Working Conditions and Expectations:

Work schedule will may vary between early morning to late evening, weekends and holidays

Shifts will range from 6 – 8 hours and you may at times be asked to work overtime

Cleaning of dishware will require long periods of time with hands in water.

Handling cleaning chemicals

Always act in a professional manner that represents the restaurant, owners, partners and staff.

Respectful to all guests that have chosen to dine in our restaurants.

Demonstrate teamwork in all areas of the restaurant

Work with a positive attitude in all types of situations

Follow safety and sanitation rules and laws at all times

Attends all scheduled employee meetings.

Always act in the best interest of the restaurant, fellow employees and guests.

Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Physical Requirements:

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Repetitive tasks with few breaks

Be able to work in a standing position for up to 10 hours.

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.