Dish Machine Operator

Las Cruces, NM - USA

Monthly Salary: Not Disclosed

Posted on: 4 days ago

Vacancies: 1 Vacancy

Job Summary

ESSENTIAL DUTIES:

Ware washing china silverware pots & pans.
Ware/silverware stacking/ sorting and distribution
Trash disposal
Sweeping and mopping
Removal and cleaning of floor mats
Parking lot upkeep

Physical functions:

Adjust bend clean clear close control handle hear hold lift load maintain pull push remove scrape separate sort speak transport turn unload.

Mental functions:

Compare coordinate detect inspect measure observe organize read sort.

METHODS TECHNIQUES PROCEDURES:

Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing.
Pre-rinse all china. Follow proper racking procedures.
Sort and pre-rinse all silverware. Follow proper racking procedures.
Clean pots/pans grates other items and/or equipment from cooks line.
Transport china glasses & silverware food preparation utensils and pots/pans to the appropriate area.
Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high.
Remove all floor mats and sweep/mop floor and clean mats.
Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided.
Pick up debris in parking lot and surrounding area. Pull weeds occasionally.

OUPUT:

Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china 2500 pieces of flatware 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination.

EQUIPMENT TOOLS MATERIALS:

Scrubbing pads rubber gloves bleach degreaser dish machine chemicals hot water dish machine sprayer hoses deep sinks 3 counter tops.

WORKING CONDITIONS:

Temperatures; heated in winter cooled in summer. Hot and humid; 70-110 degrees indoors.
Wet floors possible raised areas ie: steps and in some areas ramps.
Hands in water and wet constantly.
Standing for 6-9 hours per shift feet may get wet.
Possibility of cuts bruises scrapes burns slip/fall
Moderate ventilation
Exposure to odors fumes bright lighting

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area. Report to General Manager Assistant Manager Kitchen Manager Corporate Management Owner.

ESSENTIAL DUTIES:Ware washing china silverware pots & pans.Ware/silverware stacking/ sorting and distributionTrash disposalSweeping and moppingRemoval and cleaning of floor matsParking lot upkeepPhysical functions: Adjust bend clean clear close control handle hear hold lift load maintain pull push ...

ESSENTIAL DUTIES:

Ware washing china silverware pots & pans.
Ware/silverware stacking/ sorting and distribution
Trash disposal
Sweeping and mopping
Removal and cleaning of floor mats
Parking lot upkeep

Physical functions:

Adjust bend clean clear close control handle hear hold lift load maintain pull push remove scrape separate sort speak transport turn unload.

Mental functions:

Compare coordinate detect inspect measure observe organize read sort.

METHODS TECHNIQUES PROCEDURES:

Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing.
Pre-rinse all china. Follow proper racking procedures.
Sort and pre-rinse all silverware. Follow proper racking procedures.
Clean pots/pans grates other items and/or equipment from cooks line.
Transport china glasses & silverware food preparation utensils and pots/pans to the appropriate area.
Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high.
Remove all floor mats and sweep/mop floor and clean mats.
Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided.
Pick up debris in parking lot and surrounding area. Pull weeds occasionally.

OUPUT:

EQUIPMENT TOOLS MATERIALS:

Scrubbing pads rubber gloves bleach degreaser dish machine chemicals hot water dish machine sprayer hoses deep sinks 3 counter tops.

WORKING CONDITIONS:

Temperatures; heated in winter cooled in summer. Hot and humid; 70-110 degrees indoors.
Wet floors possible raised areas ie: steps and in some areas ramps.
Hands in water and wet constantly.
Standing for 6-9 hours per shift feet may get wet.
Possibility of cuts bruises scrapes burns slip/fall
Moderate ventilation
Exposure to odors fumes bright lighting

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area. Report to General Manager Assistant Manager Kitchen Manager Corporate Management Owner.

Key Skills

Forklift
Calipers
Basic Math
Math
Mechanical Knowledge
Stamping Press
Plastics Blow Molding
Micrometer
Plastics Extrusion
Plastics Injection Molding
Sewing
Manufacturing

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About Company

Cattle Baron Restaurants

HAND CUT PERFECTION Taste the difference when you try any of our fresh, hand cut steaks, cooked to perfection.Explore Our Menu HAND CUT PERFECTION Taste the difference when you try any of our fresh, hand cut steaks, cooked to perfection.Explore Our Menu https://www.cattlebaron.com/wp- ... View more

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