Restaurant Dishwasher-see below

BBL Hospitality • City of Troy, NY

1d • Onsite

About The Position

This role is a combination of dishwasher and prep cook duties. The dishwasher is responsible for washing and cleaning tableware, pots, pans, and cooking equipment, ensuring the dish room and equipment remain clean and organized. The prep cook is responsible for preparing a variety of food items using various kitchen equipment, adhering to quality standards, portion sizes, and recipes. This position requires availability on weekends and holidays.

Requirements

• Must be able to work in a hot, wet, humid, and loud environment for long periods of time.
• Must be able to lift bags, cases, and stacks weighing up to 60 lbs, up to 30 times per shift.
• Job requires reaching, bending, and standing for long periods of time (up to 5 hours).
• Candidate must be able to work weekends and holidays.

Responsibilities

• Wash and clean tableware, pots, pans, and cooking equipment.
• Keep dish room and equipment clean and organized.
• Load, run, and unload the dish machine.
• Keep the dish machine clean and report any functional or mechanical problems immediately.
• Monitor dish machine water temperature to ensure a sanitary wash cycle.
• Wash and store all tableware and kitchenware.
• Maintain adequate levels of clean tableware for the dining room and kitchen.
• Bag and haul dish room trash to the dumpster at designated times.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Clean food preparation and production areas as required.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assume 100% responsibility for the quality of products served.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store, and rotate all products properly.
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist for kitchen stations.
• Assist others in closing the kitchen.

Benefits

• Paid Time Off
• 401K Investment
• Referral Bonus
• Associate Development Plan Opportunities
• Internal Promotion Opportunities
• Medical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options available to Full-Time associates
• Restaurant Discounts/Perks Program

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees