The Porter is responsible for the maintenance of the establishment as well as the
sanitation of dishes, plates and utensils while working closely with the Chef or Supervisor. Responsible in the collection of used dishes, loading washing machines and stacking washed items properly while also assisting in ensuring sanitation and cleanliness procedures are being followed.
Duties & Responsibilities
- Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely
- Ensuring there are always enough clean dishes, glasses and utensils, especially during peak hours
- Remove garbage regularly
- Sanitize the kitchen area, including the floor
- Checking washing machines’ operation and promptly report any technical/performance issues
- Inform the Chef or Supervisor of any foreseeable shortages on cleaning supplies before items run out
- Uphold proper storage procedures as specified by Health Department and Common Bond requirements
- Preserve the cleanliness of other areas such as bathrooms, office spaces (if applicable), etc.
- Maintain a clean and sanitary work environment
- Safeguards proper use of chemicals, measures concentration accordingly and avoids waste
- Additional duties as assigned
Qualifications
- Maintain and uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards
- A Food Handler’s Card where required by local and state health code regulations
- Must always be able to work an 8-hour shift standing up
- Ability to lift up to 50 lbs.
Required Knowledge, Skills & Abilities
- Ability to learn quickly
- Ability to understand and carry out oral & written instructions and request clarification if needed
- Ability to work as part of a team and cultivate a culture of teamwork
- Ability to build and maintain relationships
- Ability to work varied shifts, including weekends and holidays
Reports to: Chef de Cuisine at Bistros/ Supervisors at Bakehouse – Commissary
FLSA Status: Hourly- Non-exempt