Porter

Lielle•Los Angeles, CA

4d•Onsite

About The Position

Wash and clean tableware, pots, pans and cooking equipment. Keep the dish room and equipment clean and organized. Maintain cleanliness of kitchen area, back loading dock and designated areas of the front of the house.

Requirements

No previous restaurant experience required.
Be able to work in hot, wet, humid and loud environment for long periods of time.
Be physically able to lift, reach, bend and stoop.
Be able to work in a standing position for up to 10 hours.
Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
Must have Food Handlers permit on file

Nice To Haves

Cleaning of dishware will require long periods of time with hands in water.
Handling cleaning chemicals
Always act in a professional manner that represents the restaurant, owners, partners and staff.
Respectful to all guests that have chosen to dine in our restaurants.
Demonstrate teamwork in all areas of the restaurant
Work with a positive attitude in all types of situations
Follow safety and sanitation rules and laws at all times
Attends all scheduled employee meetings.
Always act in the best interest of the restaurant, fellow employees and guests.
Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Responsibilities

Load, run and unload dish machine.
Keep the dish machine clean and report any functional or mechanical problems immediately.
Monitor dish machine water temperature to ensure sanitary wash cycle.
Wash and store all tableware and kitchenware according to health codes.
Follow sanitation guidelines set forth by Health Department.
Follow weekly cleaning schedule in order to maintain the standards of the restaurant
Keep dish room clean and organized.
Maintain adequate levels of clean tableware for dining room and kitchen.
Bag and haul trash to dumpster at designated times.
Handle tableware carefully to prevent breakage and loss.
Maintain adequate levels of dish detergents and cleaning supplies. If running low, inform Chef before it runs out.
Clean food preparation and production areas as required.
Clean all restroom facilities before restaurant is open to the public
Stocking of food, beverages and supplies as directed by the Chef
Proper handling of food deliveries. All product put away in a timely manner.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor.