Dishwasher

Description

At Pastini we are inspired by the farms, vineyards and waters of the Pacific Northwest, and are dedicated to serving two of life’s greatest pleasures… pasta and wine. We know that using fresh, local ingredients makes a difference to our guests and to our community. We source fresh produce, dairy, artisan breads, coffee, and meat locally and we handcraft each dish to order. Based in Portland, Oregon, our family of restaurants has blossomed and grown to eight wonderful restaurants around the State since we first opened in 2001.

We are hiring Dishwashers to join our team at Pastini Eugene. We seek reliable and friendly people with experience in fast-paced, high-volume environments, who take pride in their work, and have a positive attitude.

We offer:

health insurance, once eligible
paid sick leave
401(k)
flexible scheduling
shift meals and dining discounts
tips from pool
Oregon based retail discounts
competitive hourly rates

 Apply online or stop in anytime to apply in person!
 

EOE

Position Summary:

1. Responsible for maintaining the supply of clean dishes, pots and pans, silverware, etc. Follows all appropriate procedures, as outlined in the training manual and employee handbook.
2. Responsible for daily cleaning of restaurant for both front and back of house including building exterior, trash and recycling and parking areas.
3. Responsible for the daily sweeping and mopping of restaurant floors using only prescribed technique and materials.
4. Responsible for proper daily deep cleaning, sanitation and stocking of all restaurant restrooms including but not limited to all floors, toilets, sinks, sanitary napkin dispensers, doors, walls and exhaust fan covers.
5. Responsible for all regularly scheduled deep cleaning projects as well as any and all special cleaning projects as directed by management.
6. Responsible to assist management and or staff members on catering deliveries and or special assignments not specified above when and as directed..

Essential Functions:

1. Consistently arrives to work as scheduled, prepared to assume shift responsibilities
2. Consistently arrives to work well groomed and in proper uniform
3. Ensures their dish station is prepared for anticipated levels of business and assists coworkers, as needed
4. Demonstrates proper knowledge of portioning dish chemicals, never wasting product
5. Practices a “clean as you go” work habit
6. Maintains the dish station in a clean, sanitary and organized manner, both the dirty counter and the clean dish racks
7. Regularly demonstrates an understanding of health department regulations pertaining to basic hygiene
8. Follows all company safety requirements according to guidelines in employee handbook, and dishwasher training manual
9. Complies with, and supports, all policies and procedures in employee handbook
10. Willingly, and with a positive attitude, follows direction of all management, including additional requests for sidework, cleaning, etc.
11. Demonstrate exact and proficient knowledge of all product portions and prepare procedures for all food prep and portioning assigned using this knowledge accordingly and consistently.
12. Complies with all required Break Policy as is outlined by BOLI and as directed by management

Requirements

Qualifications

1. Is able to obtain valid food handler’s card.
2. Demonstrates and practices consistent, effective and proper hand-washing techniques as outlined by government Health Department agency and as directed by management.
3. Demonstrates and practices consistent, effective and proper food handling techniques as outlined by government Health Department agency and as directed by management.
4. Able to arrive to work on time, ready to start a scheduled shift
5. Displays a basic knowledge of restaurant operation
6. Displays a friendly, professional, and helpful attitude towards coworkers and management at all times
7. Demonstrates good time management skills by completing all tasks in a timely manner
8. Must be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.

Working Conditions and Environment

1. Must be able to work a variety of scheduled shifts, based on the needs of restaurant volume (example: late hours, holidays, weekend, etc.)
2. Must work well in a fast paced environment
3. Must work well under pressure
4. Must work unscheduled shifts on occasion as directed by managers and the needs of the company
5. Must attend all staff, kitchen staff and dishwashing staff meetings as scheduled by management