This is an entry-level food service position that is responsible for washing and cleaning tableware, pots, pans and cooking equipment. Responsible for all utility and/or maintenance duties in the restaurant as assigned.
In accordance with RA Sushi’s service and cooking procedures:
Loads, runs and unloads the dish machine.
Keeps the dish machine clean and reports any functional or mechanical problems immediately.
Monitors dish machine water temperature to ensure sanitary wash cycle.
Washes and stores all tableware and kitchenware.
Keeps dish room clean and organized.
Maintains adequate levels of clean tableware for dining room and kitchen.
Bags and haul dish room trash to dumpster at designed times.
Handles tableware carefully to prevent breakage and loss.
Maintains adequate levels of dish detergents and cleaning supplies in accordance with standards.
Cleans food preparation and production areas as required.
Fills in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or kitchen chef.
Performs other duties as assigned by a supervisor
Experience and Education:
Basic food preparation knowledge required.
Previous experience in food preparation preferred but not required.
Previous experience working in a restaurant, catering business or hotel kitchen highly desirable.
High School diploma or GED preferred.
Must be eligible to work in the United States.
Food Knowledge, Preparation, Production and Safety: Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used highly desirable. Knowledge of industry standards on beverage and food storage and handling techniques is highly desirable. Where applicable, holds a state and/or local food handlers card.
Physical Demands: Must be able to perform a variety of physical activities including, but not limited to, standing for long periods of time, climbing, walking, bending, reaching, stooping and lifting up to 50 lbs. Ability to carry and lift cookware (pots, pans, etc) containing hot or cool foods and liquids. Ability to use sharp knives and cooking utensils. Must be able to use cleaning compounds and cleaning products. Must be able carry large bins filled with dishes, silverware and other eating utensils. Exposure to hot and/or cold temperatures required (stove, freezer, etc.)
Shift Flexibility: Must be able to work different shifts, including holidays, nights and weekends. Must be able to work overtime as required.