FOH - Porter (Part-Time)

Saho Hospitality Group•New York, NY

23h

About The Position

This person is responsible for keeping the kitchen organized and clean and support staff as needed. Key Responsibilities/Accountabilities: Retrieve clean silverware, china and glassware from washing areas and polish Polish all silverware, china and glassware for service Use designated polishing cloth for polishing – different cloth is required for particular glassware and silverware Prioritize and deliver polished silverware, china and glassware based on immediate needs of the dining room and bar Inspect silverware, china and glassware for possible chips, discoloration and mark defects to make sure they are not used in dining room Notify Chef or General Manager if there is a shortage of silverware, china or glassware Clean garbage cans with water or steam Maintain kitchen work areas, equipment, and utensils in clean and orderly condition Place clean dishes, utensils, and cooking equipment in storage areas Sort and remove trash, placing it in designated pickup areas Prepare fresh squeezed juices for service Assist staff with any aspect of service steps to satisfy the guests such as food delivery Clean garbage cans with water or steam Store delivered items into designated areas assigned by management Maintain kitchen work areas, equipment, and utensils in clean and orderly condition Place clean dishes, utensils, and cooking equipment in storage areas Sort and remove trash, placing it in designated pickup areas Sweep and scrub floors in the kitchen in the area of work only Conduct frequent cleaning and sanitation of all high-risk areas in the bathrooms and frequently touched surfaces like door knobs Maintain sanitation log that documents the date, times and scope of each cleaning/disinfection. Use brooms, mops, squeegees, cleaning brushes, various cleaners and sanitizers, etc. to accomplish various cleaning tasks and understand the proper use and care of such equipment and supplies. Clean and maintain assigned restroom facilities before, during, and after operational hours, including restocking toilet paper, mopping floors, swiping sinks, cleaning mirrors, and toilet seats. Always wear the appropriate protective equipment Complete new cleaning and sanitation procedures as introduced by health agencies and directed by management

Requirements

The ability to work as part of a team, work quickly and follow directions
Very basic food handling, preparation, and cleaning skills are welcomed
Ability to communicate and understand direction in English to ensure safety in the workplace.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Time management and ability to work under pressure to manage high volume of production
Active listening, speaking, reading, learning and comprehension skills
Discipline to follow set standards
Ability to lift up to 20lbs

Responsibilities

Retrieve clean silverware, china and glassware from washing areas and polish
Polish all silverware, china and glassware for service
Use designated polishing cloth for polishing – different cloth is required for particular glassware and silverware
Prioritize and deliver polished silverware, china and glassware based on immediate needs of the dining room and bar
Inspect silverware, china and glassware for possible chips, discoloration and mark defects to make sure they are not used in dining room
Notify Chef or General Manager if there is a shortage of silverware, china or glassware
Clean garbage cans with water or steam
Maintain kitchen work areas, equipment, and utensils in clean and orderly condition
Place clean dishes, utensils, and cooking equipment in storage areas
Sort and remove trash, placing it in designated pickup areas
Prepare fresh squeezed juices for service
Assist staff with any aspect of service steps to satisfy the guests such as food delivery
Store delivered items into designated areas assigned by management
Sweep and scrub floors in the kitchen in the area of work only
Conduct frequent cleaning and sanitation of all high-risk areas in the bathrooms and frequently touched surfaces like door knobs
Maintain sanitation log that documents the date, times and scope of each cleaning/disinfection.
Use brooms, mops, squeegees, cleaning brushes, various cleaners and sanitizers, etc. to accomplish various cleaning tasks and understand the proper use and care of such equipment and supplies.
Clean and maintain assigned restroom facilities before, during, and after operational hours, including restocking toilet paper, mopping floors, swiping sinks, cleaning mirrors, and toilet seats.
Always wear the appropriate protective equipment
Complete new cleaning and sanitation procedures as introduced by health agencies and directed by management