Job Description
Job DescriptionDescription:
JOSEPH A. FLOREANO
ROCHESTER RIVERSIDE CONVENTION CENTERJOB DESCRIPTION
Department: Food & Beverage
Position: Utility
General Description:
Individual will use appropriate sanitation and safety procedures clean tableware, pots, pans, utensils, and maintain cleanliness throughout the dishroom and kitchen, as well as assist with setup and breakdown of food functions and coffee breaks. This position reports to Lead Utility, Executive Kitchen Steward, Executive Chef, and/or Food and Beverage managers.
Primary Responsibilities:
1. Responsible for knowing weekly work schedule; must be in full uniform.
2. Responsible for proper use of dish machine to clean all dishes used within the Kitchen and for events.
3. Responsible for washing dirty pots and pans in potsink and potwasher.
4. Responsible for organized storage of dishes, glasses, silverware, pots, pans, utensils, etc. in appropriate areas.
5. Responsible for keeping dish machine and potwasher filled with clean water, and monitoring chemical usage during the course of the day. Including maintaining appropriate temperatures, i.e. final rinse at 180 degrees.
6. Responsible for keeping soiled dish area organized and clean between functions and at the end of the day.
7. Responsible for keeping room behind dish machine clean and organized.
8. Responsible to wipe down and sanitize all metal surfaces in dishroom/potroom between functions and at the end of the day.
9. Responsible for sweeping and mopping floors between functions and at the end of the day; also when asked by management.
10. Responsible for removing trash to the dumpster when trash cans are filled, and at the end of the day. This includes following designated recycling procedures. Must reline trashcans with clean bags.
11. Responsible for maintaining a clean and organized mop closet.
12. Responsible for assisting with kitchen plate-up, food service set-up and breakdown when needed.
13. Responsible for following proper breakdown procedures for dishroom and pot room on a daily basis. This includes proper breakdown of the dish machine and care of equipment.
14. Responsible for maintaining the sanitation of utility areas and equipment.
15. Responsible to prepare all hot/cold beverages as indicated by production lists. Also responsible for delivery of beverages to food service area, and cleaning of urns and cambro’s.
16. Responsible for maintaining sanitation, including but not limited to: hand towel dispenser, soap dispensers, cleanliness of all hand wash sinks, and proper levels of soap and rinse agent in dish machine and pot washer.
17. Set-up and removal of the food service equipment and tables for the services and breakdown area for banquet servers.
18. Responsible for reporting all breakage to management.
19. Additional duties as directed by Management.
Other Responsibilities:
1. Obtain work schedule on a weekly basis.
2. Maintain proper uniform when working in public space.
3. Position requires individual to work late nights and then back again early morning.
4. To punch in for shift and be prepared in a properly cleaned and pressed uniform on time per schedule.
5. Must punch in and out at your scheduled time including breaks and lunchtime.
6. No excessive jewelry.
7. Individual is responsible for calling their supervisor at least two hours prior to their scheduled shift if they are sick. In addition they must be prepared to produce a Doctor's notification for illness.
8. Position requires individual stand throughout entire shift; and to reach, bend, stoop, wipe, lift, carry, climb, balance, kneel, crouch, walk, push, pull, and grasp. In addition requires ability to exert up to 100 pounds of force occasionally and/or up to 20 pounds of force frequently. This includes carrying items up flights of stairs, and service corridor ramps.
* This job description in no way states or implies that these are the only duties and responsibilities to be performed by the employee occupying this position. Individual will be required to follow any other instructions and to perform any other duties required by their supervisor.
Requirements:
Qualifications:
- Minimum high school education or equivalent preferred. Should be able to read and write and possess basic math skills.
- Individual with at least (6) six months experience in dishwashing preferred.
- Position requires individual to work irregular work hours including day, evening, holidays, and weekends.
- Individual should possess communication skills, especially when interacting with co-workers, and teamwork skills.