Job Summary (Essential Functions)
Maintaining high levels of cleanliness and sanitation of the main kitchen dish area and other Food and Beverage kitchen prep areas. Wash and properly store all cooking utensils, china equipment, flatware and glassware.
Job Tasks/Duties
1. Washes all wares in dishwashing machine or by hand according to applicable food safety
and other codes and regulations.
2. Promptly and carefully sort soiled ware so that it can be put through the dish machine.
3. Wash, rinse and sanitize all pots and pans.
4. Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags;
breaks down boxes, crates and removes debris. Place recyclables to designated area.
5. Examines garbage for misplaced silverware, dishes, glassware and other reusable items.
6. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets,
refrigerators and walk-ins.
7. Washes and cleans receiving, trash and other kitchen-related areas.
8. Sweeps and mops kitchen floors.
9. Stores all dishes and other wares in proper areas.
10. Cleans dish machine and dish area according to pre-established schedule. Report maintenance issues and levels of detergents and ware washing supplies.
11. Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.
12. Transfers supplies and equipment between storage and work areas.
13. Handles all china and glassware carefully to minimize breakage.
14. Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.
15. Assists in completing weekly kitchen cleaning and maintenance list.
16. Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.
17. Uses all chemical cleaning supplies in a safe and careful manner.
18. Helps food servers by prioritizing the washing of specified service items.
19. Assist culinary staff with food preparation as needed.
20. Understands and consistently follows proper sanitation practices including those for personal hygiene.
21. Comply with attendance standards, uniform and grooming policy; follow all policies as outlined in the Employee Handbook.
22. Attends departmental staff meetings.
23. Performs other appropriate tasks for the operation of the Lodge.
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24. Able to absorb and embody Relais & Chateaux as well as Forbes philosophies.
25. Has a friendly and professional manner under periods of high demands and with guest, team members, and management.
26. Ensure that kitchen area is kept clean and tidy at all times to prevent any health or safety hazards.
27. Wash dishes, glassware, utensils, pots and pans and other small wares according equipment operating requirements and the club's standard operating procedures.
28. Report all accidents, illnesses or incidents immediately to manager on duty or supervisor.
29. Knowledge of and ability to perform required role during emergency situations.