Kitchen Worker - PT

THUNDER VALLEY CASINO•Lincoln, CA

10d•Onsite

About The Position

The Kitchen Worker is responsible for set up and breakdown of dish machine, cleaning dishes, flatware, glassware, and pots and pans for next use. The Kitchen Worker is also responsible for organizing service areas of the kitchen including restocking the cook’s line with clean china, pots, and pans. The Kitchen Worker will also organize the dish room including shelving and storage, remove trash, clean floors and walls, drain floors, floor mats, ceiling vents, and ceiling tiles. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Requirements

Any combination of education, training, or experience that provides the required knowledge, skills and abilities.
At least 18 years of age.
Ability to obtain UAIC Tribal Gaming License.
Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
Requires the ability to stand and walk for duration of shift.
Requires extensive lifting, bending, pushing, and repetitive hand motions.
Must be able to bend and reach to a height of six (6) feet with or without assistance.
Must be able to lift 50 lbs. with or without assistance.
Must be able to push up to 250 lbs. on a pushcart.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
Prepare dish area and maintain dish machine for operation including monitoring water levels, temperature, and cleanliness.
Setup breakdown area with racks, silver tubs, soap, sanitizer, storage racks and floor mats.
Collect cookware from cooking areas and stage according to specifications.
Wash and sanitize cooking pots, pans, utensils, dishes, silverware and other service items.
Roll flatware for restaurants that use roll-ups and deliver to proper area.
Retrieve, sort, stack, and return clean china, flatware, and glassware to appropriate areas.
Ensure all kitchen utensils and containers are washed and put back in proper storage area.
Ensure all kitchen equipment is clean including steamers, kettles, mixers, bread machines, ovens, prep tables, grease traps.
Perform daily cleaning of walk-in coolers and freezers, light fixtures, server side-stations in each restaurant, speed racks, and utility carts.
Ensure that mezzanine storage and banquet storage are kept clean and organized, putting away new merchandise and equipment.
Move equipment for banquets and events to venues where needed per requisition instructions; set-up and breakdown equipment, clean and return equipment to the appropriate location, including polishing the silver.
Keep kitchen area clean by lifting mats, sweeping, mopping, cleaning floor drains, and dusting and cleaning equipment.
Clean and sanitize dish areas, dish machines, dish room walls, ceiling vents, and ceiling tiles.
Keep main loading dock clean by sweeping and removing debris and maintaining cardboard bailers and wash pits along with keeping grease dumping area clean.
Remove all soiled linen from the stations and storage according to policies and procedures in place.
Bag and haul property-wide kitchen trash from all restaurant outlets to dumpster and recycling bin.
Be familiar with OSHA safety codes regarding chemicals. Use proper personal protective equipment (PPE) when using or dispensing chemicals.