Dishwasher- AM at Ridglea Country Club

Fort Worth, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cleaning, Food Waste Disposal, Adherence To Procedures, Teamwork, Organization, Sanitation Practices, Hygiene, Communication, Prioritization, Safety, Cross-Training

Industry

Facilities Services

Description

About Ridglea Country The property on which Ridglea Country Club now stands was once owned by Bernie L. Anderson and his partner Morris E. Berney. They operated it as a public golf course, but had dreams of seeing it expanded someday into a recreation center for the Ridglea area. The Luther Group bought the course and Clayton Luther vowed that he would build, in Ridglea, the finest country club that could be built, befitting the fine location it bears to the city of Fort Worth. He wanted Ridglea Country Club to be a place of distinction, a club typified by constant adherence to quality and dignity, which remain the hallmarks of Ridglea. Job summary Responsible for cleaning and maintaining all dish machine areas. Accountable for food waste and disposal and adherence to standard operating procedures. Observe Club safety rules and guidelines. * Job Responsibility * Working knowledge of Club policies and guidelines as outlined in the Ridglea Country Club Employee Handbook. * Knowledge - Possesses technical skills needed to fulfill required job duties. * Shows active interest in self-improvement. * Work Ethic - Exhibits professional attitude towards superiors, colleagues and work. Is timely and checks with Executive Chef or Executive Sous Chef before leaving. Makes sure oncoming shift is in place and is aware of any outstanding orders. * Production- Works during club hours to clean all pots, pans, china, glassware and silverware. Maintains their organization in the kitchen. Works to ensure that all garbage is properly disposed on a regular schedule. * Organization - Properly assemblies all tools and utensils needed to accomplish job duties. Exhibits ability to prioritize work and ensure immediate needs are met. Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues. Returns cleaned food preparation utensils and other small-ware items to the proper areas. * Sanitation - Understands and follows sanitation practices. Properly disposes of garbage properly, cleans and maintains areas where it is stored. Properly monitors and maintains the dish machine and the dish area. Properly maintains all pots, pans, china, glassware and silverware * Hygiene - Exhibits and uses proper personal hygiene, dresses professionally. Keeps cuts, abrasions and sores covered. Uses rubber gloves when necessary. * Establishes and maintains professional standards of conduct and appearance at all times. * Communicates with Executive Chef and Executive Sous Chef on daily basis, updates them on day to day operation and reviews. * Performs and completes assigned tasks given by Executive Chef, Executive Sous Chef or PM Sous Chef in an accurate and timely fashion. * Performs other necessary tasks as assigned by Executive Chef or Executive Sous Chef. * Presents him/ herself in a professional manner at all times showing leadership and self control. * Is sensitive to members' requests and tries to accommodate any reasonable special request. * Maintains safety and security in workstation * Keeps all walk-in coolers free of debris, hazardous spills and wet floors. * Is cross-trained on other stations and works them as needed. WORKING HOURS * PM Shift WORKING CONDITIONS * Environment is humid, wet, and often warm SPECIAL REQUIREMENTS: * Must be able to work a flexible schedule and/or over time if needed. * Must be available to work weekends and holidays. * Must work well with others as a team and help co-workers as needed. * Must have an outgoing personality. * Should have an eye for detail. * Must possess honesty and integrity. * Must be courteous and tactful at all times. * Must be innovative and look for areas that need improvement. * Must treat others with kindness and respect at all times. * Perform other duties as required

Responsibilities

The primary responsibility involves cleaning and maintaining all dish machine areas, including pots, pans, china, glassware, and silverware, while adhering to standard operating procedures for food waste disposal. This role requires constant communication with the Executive Chef or Sous Chef regarding daily operations and ensuring the kitchen organization is maintained.