Dishroom Support Support operation by cleaning dishes, glassware, pot, pans, silverware, racks and any other items needed by food service and culinary staff, and/or as requested by Chef or other member of management. Supporting actions include: Hand wash kettles, tilt skillets, pots and pans and any other items not suitable for machine wash. Fill and empty soak tubs with appropriate cleaning and sanitizing solutions. Sort and rinse dirty items; carefully place into racks and cycle through dish machine. Set up, break down, clean and polish dish machine, including arms, screens and baskets; Change dishwater in machine on an hourly basis. Monitor dish machine to ensure wash and rinse cycles do not fall below safety standard temperatures. Operate burnishing machine to ensure proper finish on silverware; de-tarnish/polish silver for proper appearance. Exercise appropriate sanitation practices for dish handling by never touching dirty dishes before touching clean dishes without washing hands first. Sort and stack clean dishes; deliver clean items to cook's line as needed. Place all utensils, items, glassware, pots, pans and all other kitchen supplies in proper storage areas. Keep all lowerators clean, polished and neatly stored. Ensure that assigned work areas are clean, and that CRG's standards for sanitation and proper food handling are consistently adhered to. Supporting actions include: Adhere to cleaning rotations and ensure dishroom and storage areas are clean and neat; inspect and monitor areas regularly. Clean and rotate mats; sweep and mop floors as needed and clean up spills immediately to avoid slip-and-falls. Remove boxes and recyclables regularly. Separate, securely bag and remove all refuse, food waste and recyclable materials; ensure no plate ware, dishware, glassware, silverware or linen ends up in the garbage. Clean any spillage and remove any broken glasses or plates immediately. Maintain sanitary practices for safe food handling, general cleanliness, and maintenance of bar areas. Perform additional cleaning duties as directed. Comply with all established health, sanitation and safety procedures throughout dishroom and storage areas. Supporting actions include: Ensure that temperatures and ppm levels for sanitizer on dish machine and pots sinks are at specific requirements for health standards. Perform duties in accordance with ServSafe guidelines. Follow OSHA and Hazard Analysis Critical Control Point (HACCP) guidelines, and Personal Protective Equipment (PPE) requirements; Follow all instructions and guidelines for safe usage of kitchen equipment and cleaning compounds. Comply with established CRG's standards for general safe work practices. Wash and dry hands frequently. Utilize box cutters for opening boxes and ensure proper usage and storage of knives. Utilize proper lifting procedures; use a hand truck or cart to transport large items and ask for assistance when necessary. Do not move too quickly or run through kitchen areas. Move cautiously near corners and when carrying things; report any blind corners, problem floor surfaces, or hazardous areas. Contribute to goal of 100% guest satisfaction through personal commitment to customer service. Supporting actions include: Apply consistent focus on the customer by paying close attention to detail in all work activities. Participate in and foster positive team relations with both front and back of the house staff. Assist with re-stocking, transporting, storing and preparation of supplies, equipment and food items as needed. Assist other positions when needed. Perform other related duties, tasks and responsibilities as required from time to time. Job Qualifications/Skills: Required: Demonstrated ability to understand and effectively implement written and verbal instructions. Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks. Ability to work well independently. Ability to work well in a high stress, fast paced environment. Must be able to speak, read, write and understand the primary language(s) used by supervisors and co-workers. Scheduling flexibility to meet operational needs. Hours may be extended or irregular to include nights, weekends and holidays. Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation: While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time. The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet. Ability to physically walk approximately one-fourth () of a mile Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. Employee must be able to perform repetitive motions. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. Employee must be able to work in a cold environment such as when working in walk-in refrigerators. The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals. Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Employee must be able to operate in an environment with moderate to high noise Employee must have the ability to walk with non-skid shoes at all times.