POSITION SUMMARY:
Primarily Responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and restaurant guidelines.

DUTIES AND RESPONSIBILITIES:
• Ensure the kitchen is clean, well maintained and organized at all times.
• Ensure floors are dry and clean at all times.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel and authority standards and adhere to recycling guidelines.
• Ensure waste bin area is kept clean and tidy.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.


Minimum requirements:
• Minimum of 2 years of experience in a related position
• Good work ethic
• Excellent communication and inter-personal skills
• High School Diploma
• Must be ServSafe Certified
• Maintain safe and clean work environment

Physical Aspects of Position (include but are not limited to):

•Standing and walking is continuous for 4-5 hours at a time (meal and rest breaks to be taken at proper times)
•Lifting and carrying up to 35 lb. tray, crate or box is occasional, must use property lifting
•Negotiating varied floor surfaces is continuous
•Carrying over shoulder is occasional
•Hand and elbow movements
•Ability to physically handle knives, pans, pots, or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 35 pounds to every area of the kitchen.
•Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
•Proper usage and handling of various kitchen machinery to include grinders, mixers, and other kitchen related equipment.
•Must be able to bend, stoop, squat and lift up to 15 lbs. on a regular and continuing basis; must be able to bend to fulfill cleaning/inspection tasks.
•Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, listening and hearing ability and visual acuity

POSITION SUMMARY:
Primarily Responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and restaurant guidelines.

DUTIES AND RESPONSIBILITIES:
• Ensure the kitchen is clean, well maintained and organized at all times.
• Ensure floors are dry and clean at all times.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel and authority standards and adhere to recycling guidelines.
• Ensure waste bin area is kept clean and tidy.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.


Minimum requirements:
• Minimum of 2 years of experience in a related position
• Good work ethic
• Excellent communication and inter-personal skills
• High School Diploma
• Must be ServSafe Certified
• Maintain safe and clean work environment

Physical Aspects of Position (include but are not limited to):

•Standing and walking is continuous for 4-5 hours at a time (meal and rest breaks to be taken at proper times)
•Lifting and carrying up to 35 lb. tray, crate or box is occasional, must use property lifting
•Negotiating varied floor surfaces is continuous
•Carrying over shoulder is occasional
•Hand and elbow movements
•Ability to physically handle knives, pans, pots, or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 35 pounds to every area of the kitchen.
•Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
•Proper usage and handling of various kitchen machinery to include grinders, mixers, and other kitchen related equipment.
•Must be able to bend, stoop, squat and lift up to 15 lbs. on a regular and continuing basis; must be able to bend to fulfill cleaning/inspection tasks.
•Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, listening and hearing ability and visual acuity