Description

BLUE PLATE CORE FOCUS

Passionate Hospitality & Flavors Fuel our Community This really is our niche. This one statement captures the following:

Passionate Hospitality:

we take care of our people and our guests

Flavors:

distinctive taste and quality, not just food and drink

Fuel:

energy, sustenance, nourishment, power, an everyday need

Community:

the people that work for us, dine with us, live by us

BLUE PLATE CORE VALUES

We Are:

Adaptable Committed Enthusiastic There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:

ADAPTABLE

to our changing world

COMMITTED

to our people & our community

ENTHUSIASTIC

to living our best life In addition to our Core Values, we strive to: Uphold our reputation as a quality, locally owned & operated business Increase profitability Increase measurable growth, both financially and professionally Exceed a continually higher standard, to which we will hold ourselves and each other

POSITION OBJECTIVES

In the performance of their respective tasks and duties, all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, vendors and the executive team. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

GENERAL DUTIES

The Dishwasher is responsible for performing various kitchen cleaning and storage activities such as but not limited to: Washing all restaurant dishes, pots, storage containers General equipment cleaning Proper storage and rotation of food and supplies Responsible for handling all foods, storage and cleaning activities in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food storage, cleaning and preparation. Requirements

PREFERRED

High School diploma or GED Prefer minimum of 1 year of experience in fine dining hospitality and/or casual dining restaurant Ability to handle multiple priorities Ability to stand for long period so time, lift 25 lbs., and bend, climb or work in confined spaces Possess written and verbal skills for effective communication