Ensures the cleanliness of tableware, pots, pans and cookware equipment to ensure guests expectations are exceeded.
Essential Duties and Responsibilities:
Understands the Ponte values and service standards and adheres to them.
Ensure the safety of guests and associates by keeping dishroom clean and organized.
Load, run, and unload dish machine while monitoring temperature to ensure sanitation according to health codes. Report any machine problems to Executive chef or Sous chef immediately.
Wash and store all tableware and kitchenware and ensure that adequate levels are maintained for dining room, banquets, and kitchen. Handle carefully to ensure minimum breakage.
Dispose of trash at appropriate times.
Maintain adequate levels of dish detergents and cleaning supplies notifying chef of any shortages.
Clean food preparation and production areas as needed to ensure appropriate cleanliness of kitchen facility.
Understand and adhere to environmental standards set by the winery.