Asm Jobs

About The Position

Requirements

• High school diploma or equivalent.
• Six months of experience in a high-volume dish room.
• Ability to communicate verbally and in writing in the primary language used in the workplace.
• Ability to work effectively in high-pressure environments.
• Ability to work and manage staff in noisy, high-temperature situations when the dish machine is operating.
• Ability to move around the facility, stand for long periods, and talk and hear.
• Ability to bend, stoop, lift, and carry bulky equipment weighing up to 100 pounds regularly.
• Ability to stand and walk for extended periods to and from function areas and kitchen facilities.
• Ability to push or pull heavy food storage units.
• Ability to unload pallets of food and beverages.

Nice To Haves

• Bilingual ability is a plus.

Responsibilities

• Set up and break down the dish machine, including its arms, screens, and baskets.
• Clean the pulpier machine at the end of the evening shift.
• Thoroughly clean and polish machines, remove paper, and hose down interiors.
• Check that machines operate correctly and promptly report defects.
• Wash and store dishes, trays, utensils, cups, and small departmental equipment in their proper places.
• Check water temperature during dishwashing to ensure it is appropriate.
• Remove trash from the dish room and place it in designated dumpsters and areas.
• Clean and sanitize garbage cans and keep their liners clean.
• Keep the dish room, detergent storage area, and belt line neat and clean.
• Keep machinery clean, polished, and properly stored.
• Complete event pulls as needed using pull sheets generated by the Banquet Manager.
• Clean dishes, glassware, pots, pans, silverware, silver service, kitchen items, storage racks, floors, walls, dish areas, and other requested items.
• Ensure sanitizer PPM levels on dish machines and pot sinks meet health-standard requirements.
• Maintain drains in kitchens, pantries, bar rooms, back halls, and other Food & Beverage areas.
• Clean and maintain facility pantries.
• Keep utensil racks, dish and dry storage areas, mop rooms, banquet areas, dish closets, garbage cans, glassware, bakeware storage, and other kitchenware storage areas clean and orderly.
• Maintain kitchen and food-service-area floors, drains, and garbage as directed by the Executive Chef.
• Assist with plating food, loading hot boxes, and moving food from the kitchen to function areas.