Job Summary: This is a part-time position responsible for cleaning dishes, kitchen, food preparation equipment, and utensils.

Work Style

Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations. Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no
supervision, and depending on oneself to get things done.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing.

Initiative — Job requires a willingness to take on responsibilities and challenges. Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable
variety in the workplace.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Persistence — Job requires persistence in the face of obstacles.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress
situations.

Concern for others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Multi-limb Coordination — The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Task

• Ensure clean and sanitized utensils, plate ware, glassware and equipment.
• Responsible for setting up and closing down dish machine according to company standards.
• Preventive maintenance of dish machine.
• Ensure proper storage of pots/pans and equipment according to sanitation and company standards.
• Cleans walls, floors in dish area, kitchen line and front of house.
• Perform shift change and/or opening, closing duties.
• Arrive to work on time, attend daily and monthly shift meetings on time.
• Adheres to and maintains all kitchen SOP’s
• Ensures the highest safety, health and sanitation standards in accordance with OSHA, County of Riverside Health Department and Restaurant standards.
• Maintain storage of proper chemicals and supplies required for the dish machine.
• Perform other projects and reports as needed.
• Scrape and stack dirty dishes and carry dishes and other tableware to kitchens or bussing station for cleaning.
• Fill beverage or ice dispensers.
• Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other
  areas of restaurants and mop or vacuum floors.

Detailed Work Activity

Washing and Drying — Thoroughly washing and drying all dishes, cooking utensils, pots, pans, and other kitchen appliances.

Establishing and Maintaining Interpersonal Relationships — Regular interaction with prep cooks and line cooks, developing constructive and cooperative working relationships with others, and maintaining them over time.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things

• Wash dishes, glassware, or related utensils

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials

• Clean rooms or work areas
• Set or clear tables in dining area

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

• Understand government health, hotel or food service regulations

Assisting and Caring for Others — Providing personal assistance, emotional support, or other personal
care to others such as coworkers and customers.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, and other external sources.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

• Use knowledge of food handling rules
• Use oral or written communication techniques