Dishwasher

JOB SUMMARY: To ensure that all physical surroundings concerning the operation of Tony Packo’s Cafe are maintained at the highest possible standards with respect to cleaning and sanitizing.

PRIMARY DUTIES:
--Washing, sanitizing, and drying of all restaurant dishes, silverware, pots and pans, commissary tubs and kitchen utensils.
--Maintain proper soap, sanitizer, and spot removal chemical levels in the dishwasher unit.
--Assist kitchen personnel in maintaining a clean and sanitary environment with respect to all floors, walls, and equipment surfaces.
--Assist bussing personnel in maintaining a clean and sanitary environment with respect to all floors, tables, and wait station surfaces and equipment.
--Maintain the dish room, walk-in cooler and freezer, and storage areas in a clean and sanitary working environment with respect to all floors, walls, and equipment surfaces.
--Maintain clean and sanitary restrooms by wiping, spraying, sweeping, and mopping all sinks, counters, toilets, and floors. Remove garbage and fill all soap and paper towel dispensers.
--Perform any outdoor functions with respect to sweeping, shoveling, salting, and maintaining all ground areas and parking lots in a clean, safe, and presentable fashion.
--Report any irregularities to management with respect to guest behavior, employee relations, and equipment problems.
--Develop good working relationships with coworkers and demonstrate cooperation and teamwork to ensure guest satisfaction.
--Perform any additional duties as assigned by management.

KNOWLEDGE, SKILLS, AND ABILITIES: This position requires an energetic person who has organizational skills, can work independently, and is able to work quickly in a small area.

HUMAN RELATIONS: This position is in interaction with coworkers and managers and therefore must demonstrate a friendly, cooperative, and professional attitude at all times.

SUPERVISION: Able to work with limited supervision. The nature of the position is such that it is performed to a large extent on their own responsibility after assignment. Unusual problems are referred to the Manager on Duty.

REPORTS TO: General Manager/Manager on Duty

PHYSICAL AND MENTAL DEMANDS: Some lifting of heavy bus tubs and garbage is required to maintain a clean and sanitary work environment. Also, the ability to work for extended hours on one’s feet is necessary.

The son of Hungarian immigrants, Tony Packo was a native of Toledo’s East Side. He was born in 1908, just a stone’s throw from Consaul and Genesee Streets. Tony learned the restaurant business while working for his older brother, John, who owned the Consaul Tavern located on what is now the Original Tony Packo’s parking lot. In 1932, Tony and his wife, Rose, received a $100 loan from relatives to open a sandwich and ice cream shop. Mind you this was during the hardest of hard times, the first years of the Great Depression.

Tony’s signature sandwich, sausage with sauce on rye, was created when he decided to add a spicy chili sauce to enhance the flavor of the sandwich. He used a Hungarian sausage called Kolbasz but because it was so large, decided to cut it in half. Not only did it resemble the size of an American hot dog, he could sell it for 5 cents, a deal during those tough times. Because Tony was Hungarian-American and lived in a Hungarian neighborhood, Tony’s creation was called the Hungarian hot dog. Those who knew the Old Country’s food say there was no such thing as a Hungarian hot dog, until Tony invented it.

Packo’s food was an instant hit in the neighborhood and word quickly spread around town about the delicious new hot dog at Tony Packo’s restaurant. By 1935, due to the success of the sandwich and ice cream shop, Tony and Rose were able to buy a building of their own. They purchased a wedge-shaped establishment at Front and Consaul Streets, which, over the years grew in size and fame as it became home to what is today’s Original Tony Packo’s Restaurant.

JOB SUMMARY: To ensure that all physical surroundings concerning the operation of Tony Packo’s Cafe are maintained at the highest possible standards with respect to cleaning and sanitizing.

PRIMARY DUTIES:
--Washing, sanitizing, and drying of all restaurant dishes, silverware, pots and pans, commissary tubs and kitchen utensils.
--Maintain proper soap, sanitizer, and spot removal chemical levels in the dishwasher unit.
--Assist kitchen personnel in maintaining a clean and sanitary environment with respect to all floors, walls, and equipment surfaces.
--Assist bussing personnel in maintaining a clean and sanitary environment with respect to all floors, tables, and wait station surfaces and equipment.
--Maintain the dish room, walk-in cooler and freezer, and storage areas in a clean and sanitary working environment with respect to all floors, walls, and equipment surfaces.
--Maintain clean and sanitary restrooms by wiping, spraying, sweeping, and mopping all sinks, counters, toilets, and floors. Remove garbage and fill all soap and paper towel dispensers.
--Perform any outdoor functions with respect to sweeping, shoveling, salting, and maintaining all ground areas and parking lots in a clean, safe, and presentable fashion.
--Report any irregularities to management with respect to guest behavior, employee relations, and equipment problems.
--Develop good working relationships with coworkers and demonstrate cooperation and teamwork to ensure guest satisfaction.
--Perform any additional duties as assigned by management.

KNOWLEDGE, SKILLS, AND ABILITIES: This position requires an energetic person who has organizational skills, can work independently, and is able to work quickly in a small area.

HUMAN RELATIONS: This position is in interaction with coworkers and managers and therefore must demonstrate a friendly, cooperative, and professional attitude at all times.

SUPERVISION: Able to work with limited supervision. The nature of the position is such that it is performed to a large extent on their own responsibility after assignment. Unusual problems are referred to the Manager on Duty.

REPORTS TO: General Manager/Manager on Duty

PHYSICAL AND MENTAL DEMANDS: Some lifting of heavy bus tubs and garbage is required to maintain a clean and sanitary work environment. Also, the ability to work for extended hours on one’s feet is necessary.

The son of Hungarian immigrants, Tony Packo was a native of Toledo’s East Side. He was born in 1908, just a stone’s throw from Consaul and Genesee Streets. Tony learned the restaurant business while working for his older brother, John, who owned the Consaul Tavern located on what is now the Original Tony Packo’s parking lot. In 1932, Tony and his wife, Rose, received a $100 loan from relatives to open a sandwich and ice cream shop. Mind you this was during the hardest of hard times, the first years of the Great Depression.

Tony’s signature sandwich, sausage with sauce on rye, was created when he decided to add a spicy chili sauce to enhance the flavor of the sandwich. He used a Hungarian sausage called Kolbasz but because it was so large, decided to cut it in half. Not only did it resemble the size of an American hot dog, he could sell it for 5 cents, a deal during those tough times. Because Tony was Hungarian-American and lived in a Hungarian neighborhood, Tony’s creation was called the Hungarian hot dog. Those who knew the Old Country’s food say there was no such thing as a Hungarian hot dog, until Tony invented it.

Packo’s food was an instant hit in the neighborhood and word quickly spread around town about the delicious new hot dog at Tony Packo’s restaurant. By 1935, due to the success of the sandwich and ice cream shop, Tony and Rose were able to buy a building of their own. They purchased a wedge-shaped establishment at Front and Consaul Streets, which, over the years grew in size and fame as it became home to what is today’s Original Tony Packo’s Restaurant.