Dishwasher

Batson River Brewing and Distilling, Kennebunk location is looking for a dishwasher to join the team .

POSITION SUMMARY

Batson River stewards have three focal areas during their shift. The first is ensuring safety, cleanliness, and sanitation guidelines for all surfaces, plate ware, silverware and glassware in the kitchen. The second is ensuring all food prepared by them is done in an expeditious manner, and to the chef/sous chef's specifications. The last focus of the Batson River dish steward/ prep cook is to maintain a clean work environment, both during their shift, and afterwards by following thorough closing procedures.

ACCOUNTABILITIES

The dish steward/ prep cook is responsible for the timely and accurate preparation of food items, as well as a clean and well-kept kitchen, and most importantly, clean and sanitary practices when ware washing.

QUALIFICATION STANDARDS EDUCATION & EXPERIENCE

 At least 1 year of Steward experience in a hotel or restaurant preferred.  At least 1 year of experience in a food service establishment preferred  High School diploma or equivalent preferred.  ServSafe food handler certificate preferred

TOOLS & EQUIPMENT

 Various cutlery, can opener, blenders, gas range, deep fryer, griddles, char-broiler, conventional oven, choppers, meat grinder, meat slicer, convection ovens, deck ovens, range tops, broiler, steam table, various refrigeration/freezers, toaster, scales, steam kettles, chafing dishes, hot boxes, panini press, and wood fired oven  Dish machine, mops, brooms, buckets, cleaning supplies, calculator, scales, thermometers, etc.

WORK ENVIRONMENT

 Under variable, and sometimes extreme temperature conditions  Under variable noise levels  Outdoors/Indoors  Around chemicals, fumes and or odor hazards  Around dust and or mite hazards

PHYSICAL REQUIREMENTS

 Long hours sometimes required  Medium work

• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects  In and out of refrigerators/freezers with some frequency  Working near/with hot oven  Near Vision
• The ability to see details at close range  Ability to stand for long periods of time without sitting or leaning

MENTAL REQUIREMENTS

 Oral and Written Comprehension and Expression

• Must be able to convey & understand information and ideas in English  Must be able to evaluate and select among alternative courses of action quickly and accurately  Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary  Must work well in stressful, high pressure situations  Must maintain composure and objectivity under pressure  Comprehend and follow recipes  Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co•workers and guests  Mathematical Reasoning•Must be able to work with and understand basic arithmetic functions

DUTIES & FUNCTIONS ESSENTIAL

 Ensure requested prep items for Batson River menu are prepared and ready for orders  Manage and maintain all tools & equipment, while keeping them clean & sanitized  Assume daily responsibilities according to schedule and business needs  Assist in management of inventory, taking note of items that are low in quantity  Manage and maintain dish station  Assist in prep and execution for banquets/ private events  Ensure all tasks/ projects assigned by supervisors is prepped, stored and dated accordingly.  Ensure that dish machine is working properly and is operating at proper temperature  Ensure that refrigerators, freezers, working areas and kitchen are kept clean  Ensure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen Management  Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory (do not over prep)  Ensure compliance with all local liquor laws, and health & sanitation regulations  Ensure departmental compliance with S.O.P.s  Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention  Maintain cleanliness of kitchen areas, and wood fired oven area, in accordance with property and state cleanliness requirements  Wash all dishes, pots pans, glasses and cutlery according to property standards  Hand wash pots and pans as needed  Operate the dish machine in the prescribed manner  Thoroughly clean and wash all kitchen equipment, hoods, storerooms, hallways, dock, machines, floors, and walk-ins  Empty trash and wash cans  Comply with all loss prevention guidelines  Report any faulty equipment immediately  Store clean items in designated areas  Arrange kitchen equipment including machines in designated areas after cleaning  Set up working areas as required  Set up utensils as required  Stock kitchen areas, restaurant, and service areas with designated wares, utensils, and equipment  Clean kitchen area, including: sweeping, washing & mopping  Follow direction of all kitchen leadership  Participate in all Batson River meetings as requested  Follow all food safety guidelines set forth by the State of Maine and the FDA  Approach all encounters with guests and employees in a friendly, service oriented manner  Maintain regular attendance in compliance with Batson River standards, as required by scheduling which will vary according to the needs of the business  Maintain high standards of personal appearance and grooming, which include wearing the proper uniform  Comply at all times with Batson River standards and regulations to encourage safe and efficient restaurant operations.

Job Types:

Full-time, Part-time Pay:

$16.00

• $20.

00 per hour

Benefits:

401(k) Dental insurance Employee discount Flexible schedule Paid time off Vision insurance

Shift:

Day shift Evening shift

Work Location:

In person