Executive Branch

JOB SUMMARY: 

The Dishwasher plays a vital support role in the kitchen team by ensuring the cleanliness and sanitation of all dishes, utensils, cooking equipment, and kitchen areas. This position helps maintain a clean and organized back-of-house environment and contributes to a safe and efficient culinary operation.

ESSENTIAL REQUIREMENTS

• Certification of culinary training or apprenticeship or at least 2 years’ experience as a pastry cook in luxury establishment
• Ability to communicate in English.
• Ability to compute basic mathematical calculations.
• Ability to provide legible communication. 

ESSENTIAL JOB FUNCTIONS:

• Exemplifies commitment to Executive Branch mission of Total Member Satisfaction
• Communicates frequently to the Sous Chef/Executive Chef as to orders and progress on orders
• Controls and properly stores incoming ingredients
• Ensures all dishes are properly prepared sanitized and placed in the correct location
• Enforces strict health and hygiene standards in assigned station
• Attends daily briefings, meetings and training as required
• Reports to work at the scheduled time, neatly groomed and in the correct uniform
• Makes sure the kitchen is properly closed and complete the closing tasks, check out with Sous Chef/Executive Chef. Check out with Chef before leaving.
• Maintain and strictly abide by state sanitation/health regulations and club requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/club policies and procedures.
• Meet with Sous Chef and Executive to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment and unlock secured areas; secure keys according to procedures.
• Complete opening duties:

• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Inspect the cleanliness and organization of the kitchen and workstations; rectify any deficiencies. Maintain throughout the shift.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Maintain proper storage procedures as specified by Health Department and club requirements.

ESSENTIAL WORK SKILLS/KNOWLEDGE:

• Excellent understanding of equipment, and procedures.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organizes, communicate work and follow through.
• Ability to work well under pressure of meeting production schedules and timelines for orders.
• A desire to learn to take care of the kitchen and equipment
• Must be able to multitask and work in a face paced team environment
• Able to work varied shifts and flexible schedules
• Strong organizational and verbal communication skills
• Excellent guest and employee relations skills
• Ability to satisfactorily communicate in job-related English.
• Regular exposure to hot water, cleaning chemicals, and humid conditions.
• Must be able to bend, kneel, stoop, and stand for long periods.
• Work involves moderate noise and proximity to moving kitchen equipment.
• Reliable and punctual.
• Scrape, rinse, and load dishes, utensils, and cookware into dishwashing machines.
• Hand-wash large pots, pans, and specialty kitchen equipment as needed.
• Properly unload and organize clean items into designated storage areas.
• Maintain cleanliness of the dishwashing station and surrounding areas.
• Empty trash cans and clean receptacles; reline cans as necessary.
• Sweep, mop, and pressure wash floors to maintain a sanitary kitchen environment.
• Follow all sanitation and safety procedures in compliance with health regulations.
• Assist with receiving and storing kitchen supplies when needed.
• Communicate breakage or equipment issues to supervisor promptly.
• Support culinary team with other cleaning or prep duties as assigned.

More detail about The Executive Branch, please visit https://culinaryagents.com/entities/1129625-The-Executive-Branch