Dishwasher

Job Description Responsible for supplying assigned workstation with all needed products and culinary equipment for prompt production. Prepares all the prep work for soups, sauces, salads or breadcrumbs, grated cheese, chip shallots and garlic, clarifies butter, prepares Bourget Garni, peels onions and chops parsley. Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage. Maintains dishwashing area in a clean condition at all times. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Supportive Functions Perform general/routine cleaning tasks using standard hotel cleaning products as assigned by your supervisor to adhere to health standards. Keep floors dry and clean to avoid slip/fall accidents. Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure a safe working environment. Specific Job Knowledge, Skill and Ability Must have basic knowledge of the fundamentals of cooking. Must have basic knowledge of accepted standards of sanitation. Must have knowledge of operation of all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, and portion sizes. Ability to read and write the English language in order to read recipes and communicate with other employees. Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tong, slicers, etc. Ability to grasp, lift and/or carry, or otherwise, move (rotate) goods weighing a maximum of 200 lbs. on a continuous basis. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. Qualifications Education: Any combination of education, training or experience that provides the required knowledge, skills and abilities. Experience: Basic cooking knowledge preferred. Licenses or certificates: As required by applicable governmental authorities. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available). Additional Information Pay rate for this Job is $9.00 Personal Days Health Care Insurance Additional Insurance 401K All your information will be kept confidential according to EEO guidelines Spanish is a must #J-18808-Ljbffr Boutique Hospitality Management