SUMMARY:

Assumes responsibility for maintaining high standards of quality while ensuring that all kitchen equipment and tools are kept organized, cleaned, and sanitized as directed by the Chief Steward or Chefs. Regular attendance is an essential function of the job. PIC cannot accommodate unpredictable or sporadic absenteeism, unless it is covered by federal/state law.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

 

Company Standard
Ensures and maintains the cleanliness and upkeep of PIC property (picking up loose trash, material and debris and disposing of it in appropriate trash receptacles provided).

 

Food and Safety:
·         Must hold a current food handlers certificate.

·         Must hold a current BT-A training card.

·         Ensure all PPE’s are used properly and in accordance to work standards and chemical instructions.

·         Keep all floors clean, dry and free of debris.

·         Follow proper hand washing procedures.

·         Properly label all individual chemical containers/spray bottles.

·         Know the proper use of each chemical used at dish stations and for various task.

·         Follow chemical specifications list on container.

·         Be aware of electrical outlets when flushing areas with water.

·         Read and comprehend the updated Safety Data Sheet and all reading materials pertaining to Safety and Sanitation Procedures.

·         Always check the dishwashers to ensure proper temperature.

 

Employee Standards:
·         Adhere to all policies and procedure in employee hand book.

·         Be in your workstation on your work schedule time.

·         Take your breaks, and inform your manager when you leave your station.

·         No missed punches.

·         Proper opening and closing procedures in place daily, everything clean and organized in your work area before you start work and before you go home.

·         Sign for paycheck on payday.

·         Ensure work station is constantly cleaned and organized.

·         Abide by a certain dress code at all time; in clean and neatly pressed proper uniform with safety shoes and proper hair restraints.

·         In proper uniform with safety shoes and proper hair restraints.

·         Wash hands frequently, before and after handling of food equipment, and after handling of waste.

·         Report to Engineering or Manager any broken and malfunction equipment.

 

Standards by Position:
·         Ensure that all employees are following proper safety procedures when handling all cleaning chemicals and materials.

·         Be knowledgeable of reports and documentations; i.e. requisitions, closing report, sick calls, absences, and injuries.

·         Ensure that all dish machines are being logged in the wash and rinse cycle temperature.

·         Inspect and make sure that all workstations are well stocked with cleaning solutions and cleaning equipment.

·         Ensure that all equipment are thoroughly cleaned and disinfected prior to and after each separate use.

·         Ensure all employees have the proper uniform, and are properly groomed.

·         Ensure that all food deliveries are sent out on time and are properly stored and covered.

·         Ensure that all employees are wearing disposable gloves when handling food or equipment.

·         Complete responsibility of ensuring all outlets have enough pig slop container, if outlets don’t have enough, call pig slop vendor.

·         Ensure pig slop is picked up at night and trashcans are covered.

·         Ensure that all employees are wearing proper protective gear when suing cleaning chemicals and area is safe to do so.

·         Ensure that all boxes are broken down and disposed of in the proper waste bins.

·         Inspect walls for dirt, grime, mold, and mildew.

·         Ensure floors and drainages are kept cleaned and disinfected, free from dirt, grime, food, and trash.

·         Inspect ceiling air vents for grease, dirt, dust, and mold, and have them cleaned when necessary.

·         Facilitate daily stand up meetings.

·         Ensure shelving is free from accumulated dirt and grease, organized, and disinfected frequently.

·         Inspect to ensure all sinks have both hot and cold water at all times.

·         Ensure that there are sufficient amounts of waste bins in all stations, cleaned inside and out, and sanitized.

·         Ensure that there is not waste accumulated on the kitchen floors or storage rooms.

·         Inspect grills, fryers, flat tops, dish machine areas, ovens, tilting skillet, and tilting kettles are cleaned.

·         Ensure stewards follow weekly cleaning schedules.

·         Ensure that the waste oil bin is drained on a routine basis.

·         Ensure that there is an adequate amount of cleaning chemicals on stock, and order when necessary.

·         Ensure that delivery truck is cleaned on a weekly basis inside and out.

·         Safety inspection of the delivery truck should be done before and after each use, and report any discrepancies or accidents on a timely manner.

·         Ensure all dish machines are at proper temperatures and dispensing chemicals accordingly.

·         Assist in all banquets and Pacific Pavilion functions.

·         Ensure all three compartment sinks are dispensing chemicals properly.

·         Ensure all restaurants have adequate par levels set for china, glass, and silver.

·         Report to Chief Steward all employee concerns and equipment issues on a timely manner.

·         Train on the use of the water blaster to clean all shelves, smoker and all other equipment’s that make need water blasting.