NYNY Food Court Dishwasher 280 ($18.00hr plus tips, benefits including company paid health insurance )

Introductory Period
From date of hire, there is a one hundred eighty-day (180) introductory period for all new hires. Excellent attendance is required with schedule flexibility determined by business needs. During these 180 days, Fifth Avenue Restaurant Group will evaluate your performance to determine any areas of improvements, additional training or if employment dismissal is necessary.

Essential Job Functions. Duties include but are not limited to:
• Properly cleans and sanitizes all dishes, glassware, utensils and pots. Responsible for maintaining dish room and dish machine. Change beverage syrups.
• Maintains all areas of the kitchen for a safe clean environment based on Health Department and internal standards.
• Be on time all the time. Attendance is required. Follow all CALL IN procedures if you will be absent.
• Understanding all chemicals uses and dangers in the Food Court and BOH.
• Proper storage and use of small wares. Maintain controls eliminating theft and waste.
• Maintain all kitchen equipment and dish machine in proper working order; ensure and control use of cleaning supplies and maintain hand-washing facilities in kitchen.
• Assess safety hazards and take appropriate action.
• Cleanliness and sanitation of the entire kitchen area including all food storage areas, coolers, mop sink, ice machine, and drains.
• Maintain garbage containers and wet floor signs regularly. Assists with cleaning other areas of the food court as requested.
• Is actively involved in the completion of all daily tasks and duties.

Physical Demands and Work Environment include but are not limited to:

• Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
• Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
• Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
• Must be able to maintain sanitation, food safety, and other food service environment requirements.
• Must be knowledgeable on the use, mixing and storage of chemicals, hazardous products and cleaning materials.