It’s time to Sass it Up!

Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.

Assist in the Kitchen by preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, bread, and other food products using a variety of equipment and utensils according to the Daily Prep List and Daily Pull Thaw List.

Stock, Store Front Items, Break Down Boxes, handle all truck and product handling.

Activities & Responsibilities

Primary

Promote, work, and act in a manner consistent with the mission Sassy Bass:

Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand.

Keep the dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager.

Monitor dishwasher water temperature to ensure a sanitary wash cycle.

Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.

Place clean dishes, utensils, or cooking equipment in storage areas.

Maintain adequate levels of clean tableware for the dining room and kitchen.

Maintain adequate levels of dish detergents and cleaning supplies.

Sort and remove the trash, placing it in designated pickup areas.

Sweep or scrub floors.

Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.

Clean food preparation and production areas as required.

Receive and store supplies.

Clean garbage cans with water or steam.

Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.

Handle tableware carefully to prevent breakage and loss.

Attend all scheduled employee meetings and offers suggestions for improvement.

Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

Prepare and package individual place settings.

Load or unload trucks that deliver or pick up food or supplies.

Set up banquet tables.

Tools & Technology

Carbonated beverage dispenser

Commercial use:

dishwashers

glasswashers

pot-washing machines

power washers

Drying and draining racks

Domestic kitchen funnels

Domestic trash compactors

Hand trucks or accessories

Handheld thermometer

Lifts

Remote reading thermometers

Sinks

Soap dispensing brush

Wet mops

Schedule: Monday: 4:30am – 11am (Break) 5pm – 10pm Tuesday: 4:30am – 11am (Break) 5pm – 10pm Wednesday: OFF Thursday: 8:30am – 3pm (Break) 5pm – 10pm Friday: 4:30am – 11am (Break) 5pm – 10pm Saturday: 8:30am – 3pm (Break) 5pm – 10pm Sunday: 8:30am – 3pm (Break) 5pm – 10pm