RFI Response
Specific tasks include: operating commercial dishwashing machines to wash, rinse, and sanitize dishes, glassware, flatware, pots, and pans; loading and unloading dishwasher racks; hand washing items that cannot be machine washed using three-compartment sink with appropriate sanitizing solution; scraping and rinsing food debris from dishes prior to washing; polishing and inspecting cleaned items for cleanliness and proper sanitization; returning cleaned items to their proper storage locations.
Bussing duties include clearing and resetting dining tables between guests; removing used dishes, glassware, and flatware from tables and transporting to dishwashing area using bus tubs; wiping down tables, chairs, and booths with sanitizing solution; restocking table condiments, napkins, and place settings; assisting servers and host staff to maintain dining room cleanliness and organization during service periods.
Tools, equipment, and materials used include: commercial dishwashing machines, three-compartment sinks, bus tubs, dish racks, sanitizing solutions, cleaning cloths, scrub brushes, food thermometers, knives, cutting boards, mixing bowls, measuring cups and spoons, sheet pans, hotel pans, sauté pans, stock pots, ladles, tongs, spatulas, ovens, broilers, grills, roasters, steam kettles, heat lamps, food storage containers, labels, date markers, walk-in cooler and freezer units, and standard commercial kitchen equipment.
Original Response
Prepare food, help the kitchen staff in preparation of food items, set up assigned station in compliance with standards set by Chef.
Prepare food according to food handling guidelines and cooking procedures.
Measure and mix ingredients according to recipe or use record to prepare and prep food items.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Communicate and coordinate production with other cooks, wait staff and members of the food and beverage team.
Possess knowledge and become familiar with all kitchen equipment.
Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc. Observe and test foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking.
Plate and portion food and maintain consistency according to presentation specifications, use records or specs.
Label, date and rotate all stored food.
Perform closing procedures including equipment maintenance and shut off, clean, sanitize, and organize of kitchen, walk-in coolers, and all storage areas.
Assist with dishwashing, bussing tables and other kitchen/restaurant duties as needed.
May perform other job duties pursuant to 35-2014, Cooks, Restaurant.
F.a.5a-F.a.6b: 35+ hours/week.
8-hour shifts between 5:30 am and 11:00 pm.
5 days per week, Sun-Sat.
May work evenings, weekends, holidays, as needed.
Schedule (including workdays) may vary.
May work more than the guaranteed hours.
May work overtime.
OT varies and must be pre-approved.
F.b.8a: Workers will be paid no less than the wage listed.
Employer may pay higher wage rates to workers based on seniority with employer and level of skill.
Overtime hours may vary.
Continued on Attached Job Duties Document.