General Summary: The Prep Cook/Dishwasher position assists with cooking, inventory control and is responsible for maintaining cleanliness and sanitation standards for plates, glassware, eating utensils, cooking utensils, pots and pans, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility.

Job Classification: Hourly/Non-Exempt
Reports to: Kitchen Manager

Principle Duties and Responsibilities

The essential functions include, but are not limited to the following:

  • Wash and cut vegetables for various dishes.
  • Assist in preparation and monitor of food while cooking.
  • Prepare dishes under the supervision of the Kitchen Manager.
  • Assemble individual servings for restaurant patrons or delivery customers. Deliver to their table or the counter.
  • Monitor food inventory for reordering. When any food item is running low, mark on inventory control sheets.
  • Prepare and pack all supplies for AI order each morning.
  • Follows health and safety guidelines at all times.
  • Bus tables in the dining room.
  • Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
  • Sort and stack clean dishes. Carries clean dishes to cook's line and other proper storage areas. Rewashes soiled dishes before delivering.
  • Change dishwater in dish machine every hour.
  • Wash pots, pans and trays by hand.
  • Take trash to dumpster.
  • Set up or break down dishwashing area.
  • Clean and roll/unroll mats.
  • Fill/empty soak tubs with cleaning/sanitizing solutions.
  • Sweep/mop floors.
  • Assemble/disassemble dish machine.
  • Sweep up trash around exterior of restaurant and garbage dumpster.
  • General restaurant and restroom cleaning as directed.
  • Wipe up any spills to ensure kitchen floors remain dry.
  • Must notify Manager anytime dish machine wash or rinse cycle falls below safety standard
    temperatures.
  • Assist with putting away deliveries.
  • Maintain complete and accurate menu knowledge.
  • All other duties as directed.

Job Specifications

High School Diploma or GED. Prior related experience required.

Training Required:
On-site orientation and training will be provided.

Knowledge and Skills:

  • Must be able to read labels on chemicals.
  • Knowledge of workplace safety procedures
  • Reading and writing skills
  • Ability to follow written and verbal instructions and procedures
  • Interpersonal and communication skills

Other Requirements

Working Conditions:

  • Restaurant kitchen environment
  • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and
    tripping, falls and burns
  • Moderate noise level
  • Exposure to heat and cold and mild chemical exposure

Essential Physical Effort Requirements:

  • 100% --Walks and stands during entire shift.
  • Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift.
  • Frequent bending, stooping, reaching, pushing and lifting.
  • Work indoors 95%; outdoors 5%.
  • Work in a hot, damp environment
  • Frequent washing of hands

Job Descriptions

  • Prep Cook/Dishwasher +

    General Summary: The Prep Cook/Dishwasher position assists with cooking, inventory control and is responsible for maintaining cleanliness and sanitation standards for plates, glassware, eating utensils, cooking utensils, pots and pans, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility.

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  • Line Cook +

    General Summary: Responsible for the final preparation of food to be served in the proper presentation in a timely manner. Complies with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Food orders are prepared and assembled quickly according to recipes and procedures to avoid waste. Line is always stocked, neat, clean and safe.

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  • Kitchen Manager +

    General Summary: Under general supervision, directs and oversees all activities of the kitchen and ensures compliance with all standardized policies, procedures and recipes. Prepares food items to recipe specifications in accordance with cross-contamination avoidance measures and educates employees on specific ingredients when needed.

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  • Server/Barista +

    General Summary: Sell and serve food and drinks in a professional manner. Enter orders correctly in the POS system and cash out customers with correct change.

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  • Front of House Coordinator +

    General Summary: Serve as Lead Cashier, manage front counter area, provide clerical support to General Manager, coordinate scheduling, receive packages and deliveries, coordinate bakery inventory levels, and manage retail area.

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