Touro University
Dishwasher
Touro University, Vallejo, California, United States, 94592
Overview:
Under the direction of the Executive Chef and Sous Chef, the dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, cookware, pans, baking trays, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area and kitchen is maintained as a clean, safe and sanitary facility. The culinary work in this position must follow all of the TUC Dining Services commitments to quality, proper health and safety guidelines.Click the link below to see some of the Benefits offered to our employees here at Touro University California!https://touro.box.com/s/gqjrzr90tp7claj8n8n4zfkrkx6i8vxzResponsibilities:Sort and rinse dirty cookware, cooking utensils, bakeware, dishes, glasses, tableware, etc. and manually clean and/or machine clean items.Sort and stack clean dishware, cookware, bakeware, etc. Carry clean cooking items to the cooks line and other proper storage areas. Rewash soiled dishes before delivering.Assumes 100% responsibility for the cleanliness of the dishware, cookware, bakeware, etc.Complete Opening and Closing Checklist and assist others in opening and closing the kitchenChange dishwater in dish machine hourlyWash pots, pans, and trays by handRemove trash and garbage to the dumpsterClean and roll/unroll matsFill/empty soak tubs with cleaning/sanitizing solutionsSweep, mop, and clean floorsAssemble/disassemble dish machineMaintain adequate levels of dish detergents and cleaning suppliesSweep up trash around exterior of loading dock, kitchens area, and garbage dumpstersWipe up any spills to ensure kitchen floors remain dryNotify manager any time dish machine wash or rinse cycles falls below safety standard temperaturesDo not touch dirty dishes before touch clean dishes without washing hands firstPerform any task instructed by Executive Chef, Sous Chef, or LeadOther duties as directedWashes and cleans equipment, food preparation and production areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocolsUse manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe mannerRemain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properlyInform Supervisors when supplies are getting low,Cooperates and communicates with other campus staff and students to promote a positive campus climateAssist with orientation and training of temporary and new employees as directed.Attend all scheduled employee meetings and bring suggestions for improvementPerform other duties as assigned.Qualifications:
Maintains a customer/guest focus while performing dutiesKnowledge of basic nutrition, food handling, and sanitation is vitalKnowledge of the operation and care of a commercial kitchen and commercial kitchen equipmentExperience in large quantity food preparation and service.Time management capabilities
EDUCATION, TRAINING AND/OR RELATED EXPERIENCE :General culinary knowledge of basic kitchen practices, protocols and proceduresAbility to read and comprehend labels on chemicalsHigh school or vocational school graduate or equivalent or working toward diploma.Good working knowledge and use of the English language1 year of equivalent experience working in a high volume full-service restaurant kitchen is preferable
REASONING COMPETENCY :Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.Ability to deal with problems involving several concrete variables in standardized situations.Ability to exhibit maturity, good judgment, and flexibilityLANGUAGE COMPETENCY :Must be able to communicate clearlyBe willing to follow direction and ask questions for clarification if neededAbility to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization.
MATHEMATICAL COMPETENCY:Understanding of typical culinary units of measureAbility to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.PERFORMANCE REQUIREMENTS:This role routinely uses sinks and dishwashers and tools to clean kitchen appliances.Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals.Perform quality work within deadlines with and without direct supervisionIs punctual and maintains a good attendance recordIs professional on all levels during working hours or on the University campus/property. Leaves issues not related to work, outside of work.Must possess a positive attitude and work well with other team membersInteract professionally with other employees, guests, and suppliersWork effectively as a team contributor on all tasks and assignmentsWork independently while understanding the necessity for communicating and coordinating work efforts with other employees, students, and organizationsAbility to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.Able to operate kitchen utensils and equipment safely and efficiently.Able to work in an environment that is subject to temperature changes.Able to tolerate standing and lifting throughout the work day.Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.Must be able to understand the proper use and maintenance of major equipmentMust work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.Promptly reports personal injury to Supervisor and seeks first aid as required.UNIFORM REQUIRMENTS :Clean non-slip shoes, must say non-slip on shoeSocks must be wornClean black non-denim pants (appropriate chef gear is acceptable)Clean white T-shirtClean white ApronHairnet or hat must be wornDeodorant must be worn
OTHER TRAINING OR CERTIFICATION :Valid California Drivers License ( Required by the first day of service ).California Department of Motor Vehicles printout of the new employees driving record ( Required )California Food Handler CardFirst Aid Certificate must be acquired during the employees probationary period
PHYSICAL DEMANDS:
? ? ? Amount of Time ? ? ?NONEUP TO 1/31/3 TO 2/32/3 OR MORESTANDING
XXWALKING
XXSITTINGXX
TALKING, HEARING
XX
USING HANDS TO FINGER, HANDLE, FEEL OR WRITE
XX
CLIMBING OR BALANCINGXX
STOOPING, KNEELING, CROUCHING OR CRAWLINGXX
REACHING WITH HANDS OR ARMS
XXTASTING OR SMELLING
XXSIGHT
XXKEYING
XXLIFTING REQUIREMENTS:
? ? ? Amount of Time ? ? ?NONEUP TO 1/31/3 TO 2/32/3 OR MOREUP TO 10 POUNDS
XUP TO 35 POUNDS
X
UP TO 50 POUNDS
UP TO 100 POUNDS
MORE THAN 100 POUNDS
WORK ENVIRONMENT:
NONELOWMEDIUMHIGHWET, HUMID CONDITIONS(NON-WEATHER)XX
WORKING NEAR MOVING MECHANICAL PARTSXX
WORKING IN HIGH, PRECARIOUS PLACESXX
FUMES OR AIRBORNE PARTICLESXX
TOXIC OR CAUSTIC CHEMICALS
XX
OUTDOOR WEATHER CONDITIONS
XX
EXTREME COLD(NON-WEATHER)XX
EXTREME HEAT (NON-WEATHER)XX
RISK OF ELECTRIC SHOCKXX
WORKING WITH EXPLOSIVESXX
RISK OF RADIATIONXX
VIBRATIONXX
NEEDLE STICKS/BLOOD BORNE PATHOGENSXX
VISION REQUIREMENTS : Must meet DMV vision requirements
TYPICAL NOISE LEVEL:
HighMaximum Salary:USD $39,520.00/Yr.
Minimum Salary:USD $31,616.00/Yr.
Under the direction of the Executive Chef and Sous Chef, the dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, cookware, pans, baking trays, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area and kitchen is maintained as a clean, safe and sanitary facility. The culinary work in this position must follow all of the TUC Dining Services commitments to quality, proper health and safety guidelines.Click the link below to see some of the Benefits offered to our employees here at Touro University California!https://touro.box.com/s/gqjrzr90tp7claj8n8n4zfkrkx6i8vxzResponsibilities:Sort and rinse dirty cookware, cooking utensils, bakeware, dishes, glasses, tableware, etc. and manually clean and/or machine clean items.Sort and stack clean dishware, cookware, bakeware, etc. Carry clean cooking items to the cooks line and other proper storage areas. Rewash soiled dishes before delivering.Assumes 100% responsibility for the cleanliness of the dishware, cookware, bakeware, etc.Complete Opening and Closing Checklist and assist others in opening and closing the kitchenChange dishwater in dish machine hourlyWash pots, pans, and trays by handRemove trash and garbage to the dumpsterClean and roll/unroll matsFill/empty soak tubs with cleaning/sanitizing solutionsSweep, mop, and clean floorsAssemble/disassemble dish machineMaintain adequate levels of dish detergents and cleaning suppliesSweep up trash around exterior of loading dock, kitchens area, and garbage dumpstersWipe up any spills to ensure kitchen floors remain dryNotify manager any time dish machine wash or rinse cycles falls below safety standard temperaturesDo not touch dirty dishes before touch clean dishes without washing hands firstPerform any task instructed by Executive Chef, Sous Chef, or LeadOther duties as directedWashes and cleans equipment, food preparation and production areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocolsUse manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe mannerRemain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properlyInform Supervisors when supplies are getting low,Cooperates and communicates with other campus staff and students to promote a positive campus climateAssist with orientation and training of temporary and new employees as directed.Attend all scheduled employee meetings and bring suggestions for improvementPerform other duties as assigned.Qualifications:
Maintains a customer/guest focus while performing dutiesKnowledge of basic nutrition, food handling, and sanitation is vitalKnowledge of the operation and care of a commercial kitchen and commercial kitchen equipmentExperience in large quantity food preparation and service.Time management capabilities
EDUCATION, TRAINING AND/OR RELATED EXPERIENCE :General culinary knowledge of basic kitchen practices, protocols and proceduresAbility to read and comprehend labels on chemicalsHigh school or vocational school graduate or equivalent or working toward diploma.Good working knowledge and use of the English language1 year of equivalent experience working in a high volume full-service restaurant kitchen is preferable
REASONING COMPETENCY :Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.Ability to deal with problems involving several concrete variables in standardized situations.Ability to exhibit maturity, good judgment, and flexibilityLANGUAGE COMPETENCY :Must be able to communicate clearlyBe willing to follow direction and ask questions for clarification if neededAbility to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization.
MATHEMATICAL COMPETENCY:Understanding of typical culinary units of measureAbility to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.PERFORMANCE REQUIREMENTS:This role routinely uses sinks and dishwashers and tools to clean kitchen appliances.Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals.Perform quality work within deadlines with and without direct supervisionIs punctual and maintains a good attendance recordIs professional on all levels during working hours or on the University campus/property. Leaves issues not related to work, outside of work.Must possess a positive attitude and work well with other team membersInteract professionally with other employees, guests, and suppliersWork effectively as a team contributor on all tasks and assignmentsWork independently while understanding the necessity for communicating and coordinating work efforts with other employees, students, and organizationsAbility to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.Able to operate kitchen utensils and equipment safely and efficiently.Able to work in an environment that is subject to temperature changes.Able to tolerate standing and lifting throughout the work day.Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.Must be able to understand the proper use and maintenance of major equipmentMust work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.Promptly reports personal injury to Supervisor and seeks first aid as required.UNIFORM REQUIRMENTS :Clean non-slip shoes, must say non-slip on shoeSocks must be wornClean black non-denim pants (appropriate chef gear is acceptable)Clean white T-shirtClean white ApronHairnet or hat must be wornDeodorant must be worn
OTHER TRAINING OR CERTIFICATION :Valid California Drivers License ( Required by the first day of service ).California Department of Motor Vehicles printout of the new employees driving record ( Required )California Food Handler CardFirst Aid Certificate must be acquired during the employees probationary period
PHYSICAL DEMANDS:
? ? ? Amount of Time ? ? ?NONEUP TO 1/31/3 TO 2/32/3 OR MORESTANDING
XXWALKING
XXSITTINGXX
TALKING, HEARING
XX
USING HANDS TO FINGER, HANDLE, FEEL OR WRITE
XX
CLIMBING OR BALANCINGXX
STOOPING, KNEELING, CROUCHING OR CRAWLINGXX
REACHING WITH HANDS OR ARMS
XXTASTING OR SMELLING
XXSIGHT
XXKEYING
XXLIFTING REQUIREMENTS:
? ? ? Amount of Time ? ? ?NONEUP TO 1/31/3 TO 2/32/3 OR MOREUP TO 10 POUNDS
XUP TO 35 POUNDS
X
UP TO 50 POUNDS
UP TO 100 POUNDS
MORE THAN 100 POUNDS
WORK ENVIRONMENT:
NONELOWMEDIUMHIGHWET, HUMID CONDITIONS(NON-WEATHER)XX
WORKING NEAR MOVING MECHANICAL PARTSXX
WORKING IN HIGH, PRECARIOUS PLACESXX
FUMES OR AIRBORNE PARTICLESXX
TOXIC OR CAUSTIC CHEMICALS
XX
OUTDOOR WEATHER CONDITIONS
XX
EXTREME COLD(NON-WEATHER)XX
EXTREME HEAT (NON-WEATHER)XX
RISK OF ELECTRIC SHOCKXX
WORKING WITH EXPLOSIVESXX
RISK OF RADIATIONXX
VIBRATIONXX
NEEDLE STICKS/BLOOD BORNE PATHOGENSXX
VISION REQUIREMENTS : Must meet DMV vision requirements
TYPICAL NOISE LEVEL:
HighMaximum Salary:USD $39,520.00/Yr.
Minimum Salary:USD $31,616.00/Yr.