POSITION PURPOSE:

The Utility Porter is responsible for cleaning all the stoves, grills, ovens, stove tops, deep fryers, hoods and hood grease traps. Clean and sanitize all areas of the kitchen and operate the dish washing machine in a safe, accident-free manner. Clean floors, windows, walls, ceilings and equipment associated with Food & Beverage operation or as otherwise directed by supervisors or manager.  

ESSENTIAL FUNCTIONS:

Operate and clean dish washing machine. 

Clean garbage compactor and areas assigned.

Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine. 

Maintain organization - proper rack stacking, silver presoaking. 

Sweep and mop floors.  Keep floors clean and dry, pick up wet spills immediately.

Clean walls, tables, racks, sinks, floor mats and disposal area.  Polish stainless steel.

Fill the dishwashing machine with specified amounts of designated chemicals, ensuring the temperature level of each cycle is set to standard. 

Remove washed dinnerware, flatware, and glassware from dishwasher and stacks them according to size and likeness for future use, returning items not satisfactorily cleaned for a second wash.

Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as specified by lead steward. 

Maintain cleanliness by washing, cleaning, and polishing equipment to ensure it is ready for use; sorting and cleaning dishes, pots, pans, silverware, glasses, utensils, ceiling panels, walls, floors, and other duties under cleaning category.

Empty all trash cans over 3/4 full at end of shift and wash out and return to kitchen.

Adhere to all Health Department, sanitation and safety regulations as required by the hotel.

Use correct cleaning chemicals for designated items, according to OSHA regulations.

Must be knowledgeable with MSDS sheets.

Transport mats to the loading dock and clean.

Must be able to transport garbage containers from kitchen and work areas to dumpster; empty and clean. 

Report any damages, maintenance problems or safety hazards to the supervisor.

Adhere to all Health Department, sanitations and safety regulations as required by the hotel.

Ensure that all food service equipment is properly cleaned, stored, maintained and supplied; clean and maintain kitchen floors, walls, ceilings and equipment; properly dispose of waste materials.

Make sure all duties are complete and ready for next shift.

Participate in training programs and education relevant to duties.

Assist kitchen chefs

Assist with plate up of all foods.

Run food from kitchen to functions area

Remove all dirty china and glassware from any and/or all banquet rooms.

Set-up rooms with tables and chairs as specified on BEO (Banquet Event Order)

Report to supervisor of any cleaning request per client.

Work with all clients for any additional equipment request.

Communicate with banquet team for any changes to the room at any given time.

Read BEO and prepare for any upcoming banquet events, or breakdowns of any rooms.

Add pens, notepads, chairs to all set ups as required. 

Keep radio on and ready for any unpredictable calls from banquet captain, manager, or other associates

Run all dirty dishware and silver back and forth as needed.

Clean all EDR tables 

Clean all condiments, and refill as needed.

Replenish all such as soda, juice, cereal, ice cream, as needed etc...

Mop and maintain white tile floor clean.

Keep breakdown area clean, and sanitized throughout the day as needed.

Remove trash from general areas.

Performs all other job-related duties as requested

QUALIFICATION STANDARDS:

EDUCATION

High School graduate or equivalent preferred.

EXPERIENCE

At least 1-year experience in a food service position preferred. Must be able to work varied shifts, to include weekends and holidays.

LICENSES OR CERTIFICATES

Must be able to obtain state health department certificate for food safety, sanitation.