HOH Support Team Member

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.

• 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.

• Prepare and package individual place settings.
• Load or unload trucks that deliver or pick up food or supplies.
• Set up banquet tables.

• Carbonated beverage dispenser
• Commercial use:

• 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

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