FOH - Porter (Part-Time)

Saho Hospitality Group•New York, NY

About The Position

The FOH Porter is responsible for keeping the kitchen organized and clean and supporting staff as needed. The role includes polishing and inspecting silverware, china, and glassware; prioritizing service items for the dining room and bar; maintaining kitchen and restroom cleanliness; handling trash and delivered items; preparing fresh-squeezed juices; and assisting staff with service steps. The porter follows cleaning and sanitation procedures, maintains a sanitation log, and uses appropriate protective equipment.

Requirements

Ability to work as part of a team, work quickly, and follow directions.
Ability to communicate and understand directions in English to ensure workplace safety.
Ability to understand, respond, and engage with coworkers, managers, and guests in English.
Time-management skills and ability to work under pressure in a high-volume environment.
Active listening, speaking, reading, learning, and comprehension skills.
Discipline to follow established standards.
Ability to lift up to 20 pounds.

Nice To Haves

Very basic food-handling, food-preparation, and cleaning skills.

Responsibilities

Retrieve clean silverware, china, and glassware from washing areas and polish them for service using the designated cloth.
Prioritize and deliver polished silverware, china, and glassware according to the immediate needs of the dining room and bar.
Inspect silverware, china, and glassware for chips, discoloration, and other defects, and ensure defective items are not used.
Notify the Chef or General Manager if silverware, china, or glassware is in short supply.
Clean garbage cans with water or steam.
Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
Place clean dishes, utensils, and cooking equipment in storage areas.
Sort and remove trash, placing it in designated pickup areas.
Prepare fresh-squeezed juices for service.
Assist staff with service steps, including food delivery, to satisfy guests.
Store delivered items in areas designated by management.
Sweep and scrub kitchen floors in the assigned work area.
Frequently clean and sanitize high-risk bathroom areas and frequently touched surfaces, such as doorknobs.
Maintain a sanitation log documenting the date, time, and scope of each cleaning or disinfection.
Use and properly care for brooms, mops, squeegees, cleaning brushes, cleaners, sanitizers, and other cleaning supplies and equipment.
Clean and maintain assigned restrooms before, during, and after operating hours, including restocking toilet paper and cleaning floors, sinks, mirrors, and toilet seats.
Wear appropriate protective equipment.
Complete new cleaning and sanitation procedures introduced by health agencies and directed by management.