1- 2 years Supervisory experience
Food Handlers Certification
Stable work history
Maintain food handling and sanitation certification as required by the State and/or Brand.
Follow proper food handling/holding procedures to include the maintenance of the HAACP temperature thresholds of all food products.
Ensure all temperature logs for all dish machines and 3 compartment sinks for AM/PM shift are fill up in a daily basis and report any problems to the Executive Steward and engineering as soon as possible
Occasionally test the 3 compartment sink with test strips to ensure our sanitizers are working properly and log it down into the Temperature log.
Dish machine should be set up and ensure that water is changed at least every two hours or as needed.
Monitor wash and rinse temperatures and report any issue immediately to the Supervisor or Manager. Wash temperature should be not less than 160 degrees and the final rinse should be no less than 180 degrees.
Significant standing and walking is required in the movement of dishes, utensils, pots, pans, and food items within the department and throughout the hotel. The totality of tasks can require standing and walking for extended periods of time (up to -7 -8 hours).
Items must be sorted, stacked and moved so manual dexterity and fine motor skills are required to grasp small and large items including plates, glasses, silverware, and lift trays with food and push carts are all a part of the daily activities in this role. Additionally, this position requires bending, lifting, stooping, squatting, reaching, overhead lifting, pushing, pulling and lifting of up to 70 lbs. on a regular basis is required to perform this role.
Excellent vision is required in order to supervisor the execution of the quality of the cleaning in the kitchen.
