-Sets up the dish machine and salvajor according to manufacturer's directions. (6%) -Sets up, maintains, and uses three compartment sink, trash and linen bins according to Health Department standards. (15%) -Uses soaps, sanitizers, etc. according to directions and Health Department standards. (2%) -Cleans all tableware and cooking utensils used in the restaurant. (40%) -Breaks down the dish machine and cleans removable parts according to directions. (10%) -Maintains the cleanliness of the dish area: cleans spills, trash, and messes immediately; keeps dish table clean and organized. (15%) -Displays teamwork by assisting in other areas when necessary and accomplishes additional duties. (10%) -Communicates with back-of-house staff. (2%)
Note: Percentages are based on a five-hour work shift.
-The cleanliness of all tableware and cooking utensils to Company and health, safety and sanitation standards. -The cleanliness and maintenance of the dish machine, dish table and dish area. -Personal appearance to Company standards each day/shift. -Maintains all Company policies. Health, safety and sanitation standards. -Communicates clearly to all other line positions and maintains job function in support of other job functions within restaurant.
About Embassy Suites Philadelphia - Valley Forge Hotel