Description

• Provides guests and employees with clean and sanitized utensils, plate ware, glassware and equipment.
• Ensures dishes are sanitized and available as needed.
• Keep sanitation solutions up to health department code standards at all times.
• Sets up the dish machine in the AM and closes down the machine in the PM according to procedures.
• Maintains daily cleanliness and maintenance of the dish machine.
• Washes plate ware, glassware, silverware, pots/pans and kitchen utensils according to sanitation and cleaning procedures.
• Will Place clean plate ware, glassware, silverware and pots/pans in specified shelves according to sanitation and cleaning procedures.
• Keeps the kitchen and employee lunch room clean by sweeping, mopping floors, lining and emptying trash.
• Cleans and sanitizes throughout the shift.
• Receive food deliveries, checking contents to verify product quantity and quality.
• Completes assigned prep work and cleaning duties.
• Trouble-shoots dishwasher machine malfunction.
• Attend scheduled training seminars and staff meetings.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintains a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency and effectiveness.
• Able to effectively handle multiple tasks.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Maintains a professional standard at Juniper Preserve including, but not limited to, appearance, interaction with members, associates, guests of the club, verbal discussions and written correspondence. Does not discuss work related issues with members and resort guests.
• Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef.

• Able to pass a drug test and pre-employment criminal background check.
• Lifts and carries sacks, cases and bus tubs of up to 70 lbs. Up to 20 times per shift; places these items on high shelves in walk-in refrigerators and freezers.
• Frequent bending and stooping, reaching, wiping.
• Work indoors 75%; outdoors 25%.
• Works frequently in a hot and damp environment.
• Hazards include, but not limited to, cuts from broken glass, metal cans; burns, slipping and tripping.
• Walks or stands most of the 6-8 hour shift.
• Must be able to clearly communicate guest needs to other employees (servers, door person, bartender or manager).
• Required to carry trays and supplies.