Friday, February 19, 2010

FT Evening Dishwasher Opening at Alan Wong's

POSITION PURPOSE: To provide a constant flow of clean dishes, utensils, and kitchenware to the front of the house as well as the kitchen so that we may provide our guests the proper service.

ESSENTIAL DUTIES
Washes pots, pans, dishes, flatware and glassware as it comes in.
Stocks dishes in appropriate cook’s station.
Changes pots and pans water as needed.
Empties water and scrubs intake screen every hour.
Cleans spray arms clean by removing end screws and flushing arm.
Helps kitchen with prep as needed.
Helps watch water level in steamer.
Soaks hard to clean pots and pans in degreaser.
Scrubs down all stainless steel shelves and counter, including under dishwashing area.
Scrubs down dishwashing machine, drains water and turns off/on.
Empties waste tray under dishwashing machine.
Empties trash from kitchen, bus station, dish area and bar, and disposes of trash.
Removes slop bin.
Sweeps and washes down dish area floors.
Maintains a neat and clean dishwashing area at all times.
Checks out with the Chef on Duty before leaving.
Performs other duties as assigned or required.

OTHER DUTIES:
Attends and participates at mandatory staff meetings and classes.
Attends and participates in general cleaning.
Is involved in on premise and off property promotions for the restaurant.

WORKING CONDITIONS: Requires working in a busy, high-stress, high-energy, noisy, fast-paced, cramped environment. Must be able to function effectively with frequent interruptions. Frequent exposure to odors and fumes. Frequent exposure to temperature fluctuations. Frequent exposure to grease-laden air. Frequent exposure to heat, cold, wet, and dusty environments. Frequent exposure to electrical and mechanical devices. Occasional exposure to chemicals, toxic waste and pesticides.

WORK HOURS: 4:00-close or 5:00-close. Schedule is determined by the needs of the business. Shift times may vary. Weekends and holidays required.

EQUIPMENT USE: Dishwashing machine, three-compartment sink, putty knife, cleaning chemicals.

PHYSICAL, MENTAL and COMMUNICATION DEMANDS: Requires frequent standing and walking, and carrying up to 50 pounds. Requires communicating, interacting and working cooperatively with others. Requires being able to work with minimal supervision; being self-motivated, and handling stressful situations in a calm, composed manner. Requires following instructions and standards; concentrating; and being reliable. Requires working in a busy, fast-paced environment.

MINIMUM QUALIFICATION REQUIREMENTS:

SKILLS/KNOWLEDGE: In addition to being able to fulfill the physical, mental and communication demands listed above, must have the ability to read, write, speak and understand the English language sufficient to communicate with fellow coworkers and guests. Requires a positive attitude. Knowledge of basic math skills required.

EDUCATION/EXPERIENCE: Prior dishwashing experience preferred.

Rate of Pay: Hourly wage is: $9.50 per hour, plus tips.

Tuberculosis Clearance required and Pre-Employment Drug Testing required.

Please forward Resumes & Cover Letter to: careers@alanwongs.com

Alan Wong’s Restaurant
Attention: HR Dept.
1857 South King St., # 208
Honolulu, HI 96826
Please note, no parking available in the building
Resumes/application accepted in person 9 AM to 3PM daily.

(808) 949-1939
Website: www.alanwongs.com

Employee Benefit Highlights:
2 Weeks of Annual Vacation
Health & Wellness Benefits: Medical, Dental, Vision, Prescription Plan, Chiropractic and Acupuncture Care
401-k Retirement Plan
Numerous Learning, Training, and Educational Opportunities
Employee Restaurant Discount
Flexible work schedules
Room for advancement opportunities
Employee Referral Program
Birthday Gift Certificate

Please see HR Representative for a complete description of all employee benefits and eligibility requirements. Plans subject to change.

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