Kitchen Utility

Kitchen Utility

Performs duties to maintain the kitchen work areas, restaurant equipment, utensils, etc. and assist with running food, busing tables, cleaning the restaurant and more. We want our guests to relax and be themselves which means we need you to : be you by being natural, professional and personable in the way you are with people, get ready by taking notice and using your knowledge so that you are prepared for anything, show you care by being thoughtful in the way you welcome and connect with guests, and take action by showing initiative, taking ownership and going the extra mile.

Job Description To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Reports to work in a clean and proper uniform on time.
• Stocks food preparation stations and completes other pre-opening requirements.
• Sweeps and mops floors.
• Complies with safety and sanitation requirements.
• Creates and maintains a sound working relationship with other food and beverage and hotel personnel.
• Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and food and beverage personnel.
• Reports any maintenance or repairs needed to supervisor.
• Know and comply with quality standards, kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at the line stations to assure a smooth service period.
• Good organizational skills.
• Able to multi-task efficiently under pressure.
• Washes and sanitizes work tables, walls, refrigerators and meat blocks.
• Removes trash and garbage and places it in designated containers in accordance with approved health and sanitation standards.
• Steam-clean / hose-out garbage cans, wash pots, pans and trays, scrape food from dirty dishes and wash by hand or dishwasher.
• Bus tables.
• Assist with setup and breakdown of meeting / banquet space.
• Knowledgeable of all aspects of departmental operations, including events and operating hours.
• Ability to read and understand Banquet Event Orders (BEOs).
• Ability to work large or small events with minimal supervision and in a team environment.
• Maintains correct chemical levels in dishwashers and in three compartment sinks according to specification and Board of Health regulations.
• Monitors and reports chemical inventory to F&B Director.
• Assist cooks when needed for food prep and running food.
• Cleans kitchen and equipment and completes all pre-closing requirements.
• Knowledge of and ability to perform required role during emergency situations.
• Follows set-up procedures.
• Reports issues to manager as they occur.
• Ensures that all food items are correctly stored, labeled, dated and rotated to prevent any health or safety hazards from occurring; takes precautions against possible spoilage or waste.
• Attend monthly department meetings and training sessions as necessary.
• Anything that contributes to a positive culture and the success of the hotel.
• Other duties as assigned.

Requirements

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