Restaurant Utility - Orlando International Airport

Master Concessionair•Orlando, FL

2d•$17 - $17•Onsite

About The Position

The Restaurant Utility is responsible for the proper use, care, and maintenance of the dish machine and for keeping an adequate, clean supply of dishes, glassware, utensils, pots, and pans available in accordance with brand specifications. The role helps maintain a safe, sanitary, and secure dish room and equipment, and works at the restaurant location assigned by management. The position also involves cleaning and organizing kitchen, restaurant, and commissary areas; transporting dishes; supporting kitchen and crew operations; stocking deliveries; and communicating equipment, product, safety, and service issues promptly. Employees are expected to follow company, brand, and airport policies, maintain a professional appearance, and contribute to customer satisfaction.

Requirements

Demonstrated pleasant attitude and energy.
Professional demeanor, appearance, and communication skills in accordance with restaurant guidelines.
Knowledge of proper dish-machine use and maintenance.
Ability to take direction and work in a team environment.
Ability to multitask and work calmly and effectively under pressure in a fast-paced environment.
Ability to stand and exert fast-paced mobility for the entire shift.
Ability to transport up to 50 pounds occasionally and up to 35 pounds regularly.
Effective and professional oral communication skills.
Ability to read work procedures, recipes, safety procedures, and operating directions.
Ability to maintain a safe and clean work area.
Knowledge of and adherence to MCA policies and procedures and airport rules and regulations.
Commitment to serving customers, staff, coworkers, and management.
High integrity and honesty, work ethic, passion, and commitment.
Ability to work scheduled hours, including weekdays, weekends, and holidays.
Follow-through and dependability.
Knowledge of and commitment to safety and food sanitation.
Obtain certification within 90 days for all required local, state, and federal health, safety, and sanitation laws.

Nice To Haves

Prior dishwashing experience in a similar concept or restaurant is preferred.

Responsibilities

Clean, sanitize, and organize kitchen and restaurant areas, including walk-in coolers, freezers, storage areas, floors, brass, and stainless steel, according to MCA specifications.
Transport dirty dishes to the dish room and return clean dishes to assigned areas.
Determine when guests have completed their meals and remove dirty dishes, flatware, and napkins.
Set up, operate, and empty the dish machine; clean, sanitize, and de-lime it.
Scrub pots, pans, and trays using the proper three-bowl sink setup and ensure items are completely clean on the first wash.
Restock cleaning products before supplies run out.
Maintain a clean, neat, and organized dish area.
Clean and maintain the commissary prep area, including utensils, prep tables, prep sinks, equipment, floors, walls, and other back-of-house areas.
Immediately communicate product or chemical shortages, equipment issues, and quality or service issues to the MOD.
Assist with moving and installing beer, wine, and cocktail kegs.
Assist the kitchen as needed.
Stock and organize newly delivered items.
Follow company safety, sanitation, and security policies and procedures and use personal protective equipment properly.
Immediately report maintenance needs, accidents, injuries, and unsafe working conditions to a MOD.
Maintain and care for company equipment according to instructions and manufacturer requirements.
Communicate clearly, respectfully, and professionally; build positive working relationships and work toward customer satisfaction.
Assist other crewmembers as needed and remain aware of and alert coworkers to customer needs.
Maintain knowledge of the airport, terminal, and restaurants and provide information and recommendations, including MCA and brand history.
Maintain a clean, neat, well-groomed appearance and follow uniform and appearance guidelines.
Sweep and mop as needed.
Perform additional responsibilities as requested by the chef or MOD.