Job Details

Status: Part Time/Seasonal

Reports To: Area Sous Chef / Chef de Cuisine / Executive Chef

Supervises: There are not any supervisory responsibilities included in this position.

Hours/Schedule: As Required

Job Summary: Responsible for the preparation of cold kitchen products according to Club recipes and standards.

PHYSICAL:

Must be physically able to work at any duty station when necessary. Must be able to stand and walk for periods of up to four hours in length and lift up to 50 pounds on a regular basis. Must be able to stoop or bend frequently, kneel occasionally, reach above shoulder level on a regular basis, balance, and push/pull for up to 4 hours. Must be capable of firm grasping as well as fine dexterity with both hands throughout shift.

Job Responsibilities:

Dishwasher has these Operational Responsibilities:

• Properly cleans and stores all plates, bowls, platters, flatware, serving utensils, kitchen small wares and banquet equipment.
• Is responsible for sweeping, scrubbing and mopping kitchen and service areas.
• Trash removal and associated steps
• Additional cleaning responsibilities when necessary
• Adheres to state and local health and safety regulations.
• Notifies Sous Chef or the Chef de Cuisine in advance of expected supply shortages.
• Maintains security and safety in the work area.
• Understands and follows proper sanitation practices including those for personal hygiene.
• Ensures that work area and equipment are clean and sanitary
• Attends appropriate departmental staff meetings.
• Completes other appropriate tasks as assigned by the Sous Chef/Chef de Cuisine/Banquet Chef.

• Represents themselves to the membership in a professional manner consistent with the brand that Grandfather represents.
• Consistently complies with the rules and regulations stated in the Club's Employee Handbook