Prep Cook / Dishwasher

JOHNSON HOSPITALITY LLC•Los Altos, CA

1d•$19 - $19•Onsite

About The Position

The Prep Cook/Dishwasher is responsible for supporting kitchen operations by preparing ingredients, maintaining cleanliness, and ensuring all dishwashing and sanitation duties are completed to hotel and brand standards. This role helps create a safe, efficient, and welcoming dining experience for guests by keeping the back-of-house organized and ready for service.

Requirements

Must be able to lift, push, and pull a minimum of 50 pounds.

Nice To Haves

You will be trained to perform all of these functions within the required safety guidelines and expectations. If at any point you feel you are unable to perform any of these functions, please let your manager know immediately.

Responsibilities

Wash, peel, chop, and portion ingredients as directed by the Chef or Cook.
Prepare simple menu items such as salads, sauces, and dressings.
Assist in receiving, labeling, and storing food and beverage deliveries.
Ensure food is handled and stored according to health and safety regulations.
Operate commercial dishwashing equipment to clean plates, glassware, utensils, and cookware.
Maintain cleanliness and organization of dish area, prep stations, and storage spaces.
Dispose of trash, recycling, and food waste according to procedures.
Follow all sanitation guidelines and comply with local health codes.
Assist cooks and kitchen staff during busy service periods.
Restock stations with clean plates, utensils, and equipment as needed.
Communicate promptly about shortages, equipment issues, or safety hazards.
Use the L.E.A.R.N Model for all guest recovery incidents that occur (Listen, Empathize, Apologize, React, Notify).
Always have a friendly and welcoming demeanor when interacting with our guests.
Teamwork – offer to help or ask for help from your team members as situations arise.
Complete food safety and alcohol serve certification.
Be available to fill in as needed to ensure the smooth and efficient operation as directed by the restaurant manager or immediate supervisor.
Notify Supervisor/Manager of any problems with cleaning or equipment.
Fill out maintenance work orders and deliver to supervisor/manager or designated area in a timely manner.
Responsible for knowing all hotel emergency procedures.
Follow all hotel safety guidelines and requirements.
Responsible for following all hotel quality assurance standards for department.
Bring all lost and found items to the supervisor’s or manager’s office for logging and storage.
Carry out any reasonable request by management that I am capable of performing.