The Dishwasher/Prep Cookis responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation andcooking and preparing avariety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Youwill also support and assist the Chefs in banquets & main kitchen operations, completing all necessary preparation work to keep stock up to last the given time being served.You maybe asked to assist with banquet prep and functions. He/she is also responsible for assisting in ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio and specifically for cleaning all equipment, utensils, and the physical work area.

PHYSICAL REQUIREMENTS:

• Must be able to work in a stationary position for long periods of times (up to 7 hours).
• Must be able to work and be flexible with all shifts, weekends, and holidays.
• Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
• Heavy work - exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition.
• Work environmental factors include noise, dust, and smoke.

ESSENTIAL DUTIES & FUNCTIONS:

• Prepares 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.
• Makes pizza dough, and sauces.
• Complete opening and closing checklists.
• Closes the kitchen properly and follows the closing checklist for kitchen stations and assists others in closing the kitchen.
• Makes food runs for cashiers when needed.
• Assists in keeping the dining room areas clean when needed.
• Assists in washing dishes and putting them away in appropriate area.
• Assists in keeping the dish area clean and clear of debris.
• Assists in taking out trash and cardboard.
• Promptly reports equipment and food quality problems to the Kitchen Manager.
• Load, run and unload dish machine according to sanitation specifications to ensure all china, glass, and silver are cleaned thoroughly.
• Assist in the cleanliness of the kitchen area.
• 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.
• Keep dish room clean and organized.
• Maintain adequate levels of clean tableware for dining room and kitchen needs.
• Bag and haul dish room trash to dumpster at designated times.
• Sweep and mop floors in the kitchen and restaurant areas according to sanitation guidelines.
• Clean food preparation and production areas as required.
• Assist with cleaning and sanitation of all restaurant outlet and banquet kitchen equipment and utensils.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary and sanitation preventative maintenance programs.