Food & Beverage - Dish Machine Operator/Prep Cook

Three Rivers Casino•Coos Bay, OR

36d•$16

About The Position

The Dish Machine Operator/Prep Cook (DMO/Prep Cook) is responsible for efficiently collecting, cleaning and sanitizing all service dishware utensils, and equipment while also performing the duties of a Prep Cook by washing and chopping vegetables, cutting meat, and other meal prep.

Requirements

Minimum age requirement for this position is 18 years old.
Possess or obtain Food Handlers Card within 30 days of employment.
Ability to communicate clearly and effectively in English, verbally, in writing or by other acceptable means.
Comply with pre-employment, random and reasonable suspicion alcohol and drug testing.
Receive and maintain a valid gaming license from the CTCLUSI Tribal Gaming Commission.
Availability to work all shifts including weekends and holidays based on the needs of the department and for special casino events.
Must be able to sit, stand and/or walk for up to 8 hours.
Must be able to carry, reach, twist, bend and squat frequently.
Must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds with assistance as needed.

Responsibilities

Safely and efficiently uses dishwasher and handwash methods to ensure proper sanitation.
Restocks all cleaned items to the appropriate areas.
Regularly cleans and disinfects dishwasher, sinks, counter areas, shelves, and bus tubs.
Ensures dish machine is in proper working order and reports mechanical issues to Supervisor.
Responsible for cleaning the floors and mats in the immediate area of the dish machine and other kitchen areas as directed.
Monitors and removes garbage throughout kitchen and food prep areas.
Completes assigned side work duties quickly and effectively.
Closely follows the F&B department health and personal hygiene policy.
Other duties as directed by management.
Based on daily production list prepares and produces foods as requested.
Safely uses sharp knives as well as electrical slicing and mixing equipment following TRCR safety policies.
Keeps all foods dated and rotated as required per the first in first out procedure.
Ensures the organization of the walk-in refrigerators and freezer.
Maintains all par levels as set by the Executive Chef.
Closely follows procedures and recipes set forth by the Executive Chef.
Properly cleans and sanitizes prep work and other kitchen areas as assigned by Supervisor.
Completes assigned side work duties including cleaning floors and mats and disposing of waste.
Closely follows the F&B department health and personal hygiene policy.
Assist in other areas of the kitchen as directed by Supervisor.
Other duties as directed by management.