Porter (3rd Shift / Weekends)

The porter is responsible for cleaning all prep equipment, silverware, glassware and dishes according to sanitation requirements. Pace is critical to turning tables, so a strong work ethic is key to success. During down time, they are required to do some light vegetable prep such as peeling onions, or putting away deliveries.

Essential Function:

• Operate dish machine and triple compartment sink.
• Properly cook and maintain rice according to par levels.
• Daily and routine cleanings of all kitchen appliances, including rice pots, dish pit, work surfaces, walls and

floors.

• Washing all pots, pans, plateware and smallwares for all departments.
• Light prep work assigned from BOH shift lead and above. Must be able to wash, peel, portion different types of proteins and produce according to Bento specs.
• Unload and properly store deliveries in the BOH; using the FIFO method. Stores ingredients in dedicated

containers, making sure that they are best preserved and labeled.

• Maintain an organized appearance of working areas, equipment, and storage areas.
• Launder rags and aprons as needed.
• Ability to adhere to and execute all recipes and procedures listed in training material and ExpandShare library.
• Must be able to multi-task in a fast-paced teamwork environment. Upholding a positive attitude, eagerness to

learn, and flexibility to cooperate to any changes required.

? Perform opening, closing and side work duties as instructed and according to Bento guidelines. Must check in

with the manager once shift has started and ended for verification of completion.

• Respectable communication and teamwork between colleagues and other departments.
• Assist in possible training and coaching of peers following Bento specs and standards.
• Attend all statutory training, staff meetings, and deep cleanings.
• Assist in all other positions when operationally needed including FOH and Sushi.

Health, Safety and Hygiene:

• Upkeep of health, safety, and hygiene set forth by the DBPR, FDA, DOH, and company handbook.
• Enforce proper food handling, safety, and sanitation standards while storing, preparing, and cooking food.
• Minimize waste of product by labeling all food according to food safety and shelf-life standards, and rotating

products to follow FIFO standards.

? Complete and maintain a working knowledge of the ServSafe Certification program. Must be completed within

90 days of employment.

• Maintains a constant awareness of safety and accident prevention. In the event an accident happens, immediately notify the manager on duty and complete an incident report.
• Maintaining cleanliness and upkeep of equipment and stations. Must communicate if anything is broken, missing or spoiled.
• Maintain personal equipment and uniform used to fulfill your job, i.e. knives, uniform, shoes up to standard as

listed in the company handbook.

Company Policies:

• Follow and exemplify good practices of all policies and procedures listed in the company handbook.
• Follow the chain of command to report issues where Bento expectations and requirements are not followed.
• Be ready to work free from the influence of both illegal and legal controlled substances.
• Represent the company when wearing the uniform/company logo in public and on all social media platforms.

Physical Requirements:

• Maintain good physical health and be well rested and attentive when working.
• Ability to stand and exert well-paced mobility for extended periods of time.
• Must be able to perform repetitive movement of legs, arms, hands, and fingers.
• Able to speak clearly and listen attentively to guests and other employees in order to ensure standards of quality are met consistently.
• Have the ability to communicate in the primary language(s) of the workplace.
• Transport and carry objects weighing up to 50 lbs. numerous times throughout the shift.
• Ability to work in a fast-paced environment and withstand exposure to smoke, steam, high temperatures,

humidity and extreme cold.

? Frequently required to reach up to five feet.

Qualifications and Skills:

• Minimum Age: 16 years
• Must have flexible availability. Able to work nights, weekends and holidays if needed.
• Able to properly use kitchen equipment such as knives, slicers, woks, steamers, grills, etc.
• Ability to read and comprehend prep sheets and recipes.
• Basic math skills: able to understand, calculate and follow recipe measurements and proportions.
• Must be able to support the team and follow directions as given.