Dishwasher / Porter - AM / Manufactory (CA, San Francisco)

Shift Days Fridays, Saturdays, and Sundays (Weekends Required) Shift Hours

9:00 AM - 5:30 PM

Job Summary Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area. Activities & Responsibilities Promote, work, and act in a manner consistent with the mission of the COMPANY. Act with integrity, honesty and knowledge to promote the culture, values, and mission of the COMPANY. Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities Arrive to the kitchen floor ready to work at the time of the start of shift (change before shift) Understand all aspects of how to properly use the dish machines and how to set up the three compartment sink Understands and abides by all Health Department regulations regarding dishwashing Works cleanly, ensuring that every station is cleaned after every project executed Notifies managers whenever the restaurant starts to run low on cleaning products, or if any cleaning equipment is not working properly Quickly and efficiently cleans all dishware, preventing large pileups in the dish area Keeps all clean dishware organized throughout the kitchen Restocks all clean dishes and small wares on the line and throughout the restaurant Cleans all bathrooms and helps to deep clean kitchen and prep stations on a regular basis Takes out trash daily, and makes sure that trash, recycling, and compost are organized separately, and are taken out for pickup on the appropriate days Restocks hand wash sinks with soap and paper towels Cleans all floors and walk-ins on a regular basis Helps with simple prep tasks including, but not limited to cleaning garlic, cleaning shallots, picking herbs, and juicing citrus Assist other team members when needed Clean all equipment and workspaces following specific cleaning procedures set forth by pastry management Communicates with all team members respectfully and professionally - use “we” instead of “I” Maximize efficiency and execute proper time management during shifts Work gracefully in a fast-paced, high-volume workplace Work in a thoughtful manner when executing any and all tasks Ask for help when it is needed Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others. To be self motivated and be able to work without supervision in the absence of chef and sous chef(s). Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Minimum Qualifications Be 18 years of age or older Be able to communicate and understand English & a reasonable amount of Spanish. Effective oral communication skills and the ability to work as a team player. Must be well groomed, maintain proper hygiene, good posture, and have required uniform and tools. Must display the ethical and professional standards set forth by Tartine. Be able to work in a standing position for long periods of time (minimum of 8 hours a day). Able to reach, bend, stoop and frequently lift up to 50 pounds Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds Stamina and availability to work at least 40 hours per week, including weekends and some holidays.

AAP / EEO

We are an equal opportunity employer. EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. This position is currently accepting applications. #J-18808-Ljbffr Witt/Kieffer