REPORTS TO: KITCHEN CHEF
REQUIREMENTS: Able to work weekends and holidays
Must be able to work independently with limited supervision
Knowledge of daily usage of sanitation buckets.
Conducts him/herself in a professional manner a all times while maintaining the companies' standards of conduct and appearance.
Assist the Executive chef in maintaining silverware, glass and china inventories.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Strong knowledge of soaps, chemicals, sanitation techniques and ware washing procedures.
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
Must be able to sit at a desk for up to 6 hours per day. Walking and standing are required during the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.