Kitchen Worker - PT

THUNDER VALLEY CASINO•Lincoln, CA

13d•Onsite

About The Position

The Kitchen Worker sets up and breaks down the dish machine and cleans dishes, flatware, glassware, pots, and pans for reuse. The role organizes kitchen service areas, restocks the cook’s line with clean items, and maintains the dish room and storage areas. Other duties include removing trash, cleaning floors, walls, drains, mats, vents, and ceiling tiles, and supporting banquet and event equipment setup and breakdown. All responsibilities must be performed in accordance with 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 a UAIC Tribal Gaming License.
Normal or corrected vision, ability to see color, and ability to distinguish letters, numbers, and symbols.
Ability to stand and walk for the duration of the shift.
Ability to perform extensive lifting, bending, pushing, and repetitive hand motions.
Ability to bend and reach to a height of six feet, with or without assistance.
Ability to lift 50 pounds, with or without assistance.
Ability to push up to 250 pounds 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.
Prepare the dish area and maintain the dish machine, monitoring water levels, temperature, and cleanliness.
Set up and break down the dish area with racks, silver tubs, soap, sanitizer, storage racks, and floor mats.
Collect cookware from cooking areas and stage it 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 it to the proper area.
Retrieve, sort, stack, and return clean china, flatware, and glassware to appropriate areas.
Wash kitchen utensils and containers and return them to their proper storage areas.
Clean kitchen equipment, including steamers, kettles, mixers, bread machines, ovens, prep tables, and grease traps.
Clean walk-in coolers and freezers, light fixtures, restaurant server side-stations, speed racks, and utility carts daily.
Keep mezzanine and banquet storage clean and organized, and put away new merchandise and equipment.
Move banquet and event equipment to venues as directed by requisitions; set up, break down, clean, and return equipment to the appropriate location, including polishing silver.
Keep kitchen areas 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 the main loading dock clean by sweeping and removing debris; maintain cardboard bailers and wash pits and keep the grease-dumping area clean.
Remove soiled linen from stations and storage according to applicable policies and procedures.
Bag and haul kitchen trash from restaurant outlets across the property to the dumpster and recycling bin.
Follow OSHA chemical safety codes and use appropriate personal protective equipment when using or dispensing chemicals.