POSITION OBJECTIVE

Maintains kitchen work areas and restaurant equipment and utensils in clean and orderly condition.

ESSENTIAL JOB FUNCTIONS

• Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.
• Set-up assigned station with pre-determined mis en place required to service the required prepared items.
• Washes pots, pans, and trays.
• Sweeps and mops kitchen floors.
• Washes worktables, walls, refrigerators, and meat blocks.
• Segregates and removes trash and garbage places it in designated containers.
• Steam cleans or hoses out garbage cans.
• Sorts bottles and breaks disposable ones in bottle crushing machine.
• Transfers supplies and equipment between storage and work areas.
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
• Sets up banquet tables.
• Assist the defined production area with plating assistance as deemed necessary.
• Washes and peels vegetables.
• Loads or unloads trucks picking up or delivering supplies.

• Must be 18 years of age or older.
• High school or equivalent education required. Experience preferred.

• Must be able to speak, read, write and understand the primary language used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must have a working knowledge of kitchen cleaning.
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for a minimum of 8 hours per day.
• Must be able to exert well-paced ability to maneuver with-in a kitchen.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must be able to lift up to 75 lbs. on a regular and continuing basis.
• Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 100 lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.