Porter - Marée (PT)

Marée•Los Angeles, CA

2d•Onsite

About The Position

PORTER Marée is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian “bistronomy” scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Marée captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. JOB OVERVIEW Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, oversee and participate in the efficient and sanitary cleaning of all dishware, cookware, utensils, and kitchen equipment, ensuring a steady supply for culinary operations. This role involves training and supervising dishwasher staff, maintaining cleanliness standards in the dishwashing area and kitchen, managing inventory of cleaning supplies, and ensuring proper operation and maintenance of dishwashing equipment. Lead Porter supports the kitchen team by providing a clean and organized environment, contributing to smooth and safe food preparation and service.

Requirements

High school diploma or equivalent.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Food Handlers permit on file

Responsibilities

Ensure daily restocking of gloves, towels, and cleaning chemicals, always maintaining appropriate supply levels
Place linen bags and trash cans in designated locations to maintain kitchen organization and sanitation
Perform detailed cleaning tasks and special projects assigned to uphold high cleanliness standards
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. This includes organizing all tableware and kitchenware pertaining to Lielle and Maree.
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. This includes multiple dish rooms of the restaurant.
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
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 and labeled 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.
Attend all scheduled employee meetings.
Performs other related duties as assigned by the Chef or manager-on-duty.