Porter

Job Description

Job Description

R eports to: | Chef/Sous Chef

• 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.

• 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

• 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

• 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.