Dishwasher

Description

Are you mission-driven and passionate about helping others succeed?

Do you strive to lead, follow, and act with integrity?

Are you the one who honors your commitments?

Is building trusting relationships an integral part of why you do what you do?

Do you push limits and challenge the status quo?

If you answered YES, keep reading to discover how you can significantly contribute to Team USA's success!

Here's a Summary Of Responsibilities

Assists Food & Nutrition Services Department in multiple areas to include pantry, service specialist, steward, catering, food production, dishwashing, and general cleaning of kitchen. Responsible for follow up and follow through in assigned production area. Supports the Sous Chef by prepping as needed for service, working stations during service including grill and omelet stations, and serving food to athletes. Maintains and monitors food service areas, ensuring the highest level of products and service are readily available in a clean and well-maintained kitchen, servery, and dining room. Takes pride in overall appearance of dining/servery area. Leads by example.

Here’s How You ‘ll Have An Impact

Dish Room & Sanitation

• Load, run, and unload the dishwasher with utensils, glassware, cookware, plates, and trays in a fast and efficient manner.
• Ensure all dishes are clean and sanitized before they are put away on dish racks or used by your fellow team members.
• Maintain the dishwasher to make sure it is clean and organized and that the wash cycle is always sanitary and operating at peak performance.
• Mop and sanitize the dish room, kitchen floors, and dining room at the end of each shift to maintain safety and sanitation.
• Sanitize work area at least once an hour throughout your shift to prevent cross-contamination.
• Ensure the kitchen is kept neat and clean, including dishes, floors, trash, work areas, walls, and overall cleanliness of equipment.
• Dining Operations
• Perform daily inventories of prepped items including omelet station, burger station, cut fruit, and salad bar. Meet production demands and limits waste. Communicate with Executive Chef or Sous Chef any assistance needs for production.
• Responsible for box lunch meal production and the coordination of order fulfillments and pick up as necessary.
• Keep Executive Chef informed of all pantry, salad bar, and hotline recipe concerns, to include suggestions for modifications. Ensure product is available throughout the meal service.
• Label and stock all ingredients on easily accessible shelves.
• Wash, chop, and sort ingredients like fruits, vegetables, and meats.
• Assist by cooking on the grill and omelet station as necessary to keep service flowing.
• Responsible for maintaining food cost by ensuring overproduction and waste are kept to a minimum. Take the appropriate action to ensure products are consistent, fresh, and appealing, and properly prepared.
• Follow standards for food production and proper food handling. Follow menu rotation provided by the Executive Chef. Responsible for merchandising and displaying products in assigned areas in the Cafe.Report all general maintenance and equipment malfunctions to the Executive Chef.
• Report all general maintenance and equipment malfunctions to the Executive Chef. Responsible to train and assist staff on the proper maintenance and use of equipment.
• Assist with hospitality/special events as needed. Assist in all other areas of production to ensure that demand for athlete services is met.
• Follow proper food holding/handling and temperature logging and ensure that sanitation water is at each station in the appropriate area. Communicate with Executive Chef/Sous Chef on assigned tasks. Cooperate with daily team briefing.
• Take initiative to suggest improvements to the operating format, communicate ideas about improving and maintaining standards in their area, and fill in as needed to assure efficient operations. Follow up and follow through on daily production/tasks lists to ensure completion and turn in paperwork at end of shift.
  
  

Other

• Report all incidents/accidents to management immediately. Complete necessary documentation.
• Follow policies and procedures of the USOPC, OPTC, and the department. Comply with OSHA work and Health Department food safety regulations. Uphold USOPC policies.
• Maintain a professional demeanor; is punctual, neat, and clean in appearance; show respect for equipment, utensils, and supplies; and show pride in the department and in their work. Build and maintain good working relationships with all members of Food & Nutrition Services team. Provide excellent customer service by demonstrating a “can do” and “my pleasure” outlook, flexible in approach, pleasant in manner, cooperates with others, patient with unexpected change, helps tasks flow smoothly, and is a team player. Contribute to a positive environment. Willingly support department goals of providing World Class Service.
• Embrace and support Olympic & Paralympic Culture and Key Behaviors.
• Perform other duties as assigned.
  
  

Here are the skills and experience you'll need to be effective:

• High School graduate or G.E.D., with ability to read, write and comprehend at a 12th grade level or displays proficiency and can write production schedules and follow recipes to comply with nutritional information provided
• ServSafe certified required
• Valid driver’s license to operate department motor vehicles
• Minimum 2 years’ experience in cleaning and maintaining a professional kitchen
• Food production and handling, with knowledge of nutrition on related food production is a plus
• General knowledge of the care and safe usage of food service equipment and kitchen utensils
• Ability to be trained and certified on operation of equipment found in a commercial kitchen
• Thorough knowledge of proper sanitation and safety practices as it relates to day-to-day responsibilities and health department regulations
• Knowledge of proper use of chemicals; ability to follow OSHA regulations
• Ability to read recipes and understand measurements
• Ability to effectively lead and guide teamwork, give direction, and train others
• Ability to display good customer service skill to internal and external customers
• Ability to communicate effectively and be a team player
• Maintains confidentiality on USOPC and department matters
• Dependable
• Well-groomed, always demonstrates good personal hygiene
• Organizational skills, attention to detail
• Ability to work independently and under pressure
  
  

Here Are The Tools, Equipment, & Conditions

• Ability to work flexible schedule of various shifts to include days, nights, weekends, and holidays
• Exposed to extreme temperature working conditions
• Prolonged standing, minimal sitting
• Various repetitive motions to include bending, kneeling, and reaching
• Must wear safety-lift belt or use the buddy system when lifting 50 lbs. or more, or assigned repetitive lifting of over 20 lbs.
• Exposure to chemicals
• Shared workspace
• Commercial kitchen utensils and equipment
• Regular attendance at work is an essential job function
  
  

Here's Where You'll Work

• Lake Placid Olympic & Paralympic Training Center
  
  

Here's Some More Information You Need To Know

• Hiring pay range: $16.91-$19.87
• This Part-time, non- exempt position is intended to work 32 hours per week.
• Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.
• Benefits: This position will be eligible for USOPC benefits. You can view a summary here.

Description

Are you mission-driven and passionate about helping others succeed?

Do you strive to lead, follow, and act with integrity?

Are you the one who honors your commitments?

Is building trusting relationships an integral part of why you do what you do?

Do you push limits and challenge the status quo?

If you answered YES, keep reading to discover how you can significantly contribute to Team USA's success!

Here's a Summary Of Responsibilities

Assists Food & Nutrition Services Department in multiple areas to include pantry, service specialist, steward, catering, food production, dishwashing, and general cleaning of kitchen. Responsible for follow up and follow through in assigned production area. Supports the Sous Chef by prepping as needed for service, working stations during service including grill and omelet stations, and serving food to athletes. Maintains and monitors food service areas, ensuring the highest level of products and service are readily available in a clean and well-maintained kitchen, servery, and dining room. Takes pride in overall appearance of dining/servery area. Leads by example.

Here’s How You ‘ll Have An Impact

Dish Room & Sanitation

• Load, run, and unload the dishwasher with utensils, glassware, cookware, plates, and trays in a fast and efficient manner.
• Ensure all dishes are clean and sanitized before they are put away on dish racks or used by your fellow team members.
• Maintain the dishwasher to make sure it is clean and organized and that the wash cycle is always sanitary and operating at peak performance.
• Mop and sanitize the dish room, kitchen floors, and dining room at the end of each shift to maintain safety and sanitation.
• Sanitize work area at least once an hour throughout your shift to prevent cross-contamination.
• Ensure the kitchen is kept neat and clean, including dishes, floors, trash, work areas, walls, and overall cleanliness of equipment.
• Dining Operations
• Perform daily inventories of prepped items including omelet station, burger station, cut fruit, and salad bar. Meet production demands and limits waste. Communicate with Executive Chef or Sous Chef any assistance needs for production.
• Responsible for box lunch meal production and the coordination of order fulfillments and pick up as necessary.
• Keep Executive Chef informed of all pantry, salad bar, and hotline recipe concerns, to include suggestions for modifications. Ensure product is available throughout the meal service.
• Label and stock all ingredients on easily accessible shelves.
• Wash, chop, and sort ingredients like fruits, vegetables, and meats.
• Assist by cooking on the grill and omelet station as necessary to keep service flowing.
• Responsible for maintaining food cost by ensuring overproduction and waste are kept to a minimum. Take the appropriate action to ensure products are consistent, fresh, and appealing, and properly prepared.
• Follow standards for food production and proper food handling. Follow menu rotation provided by the Executive Chef. Responsible for merchandising and displaying products in assigned areas in the Cafe.Report all general maintenance and equipment malfunctions to the Executive Chef.
• Report all general maintenance and equipment malfunctions to the Executive Chef. Responsible to train and assist staff on the proper maintenance and use of equipment.
• Assist with hospitality/special events as needed. Assist in all other areas of production to ensure that demand for athlete services is met.
• Follow proper food holding/handling and temperature logging and ensure that sanitation water is at each station in the appropriate area. Communicate with Executive Chef/Sous Chef on assigned tasks. Cooperate with daily team briefing.
• Take initiative to suggest improvements to the operating format, communicate ideas about improving and maintaining standards in their area, and fill in as needed to assure efficient operations. Follow up and follow through on daily production/tasks lists to ensure completion and turn in paperwork at end of shift.
  
  

Other

• Report all incidents/accidents to management immediately. Complete necessary documentation.
• Follow policies and procedures of the USOPC, OPTC, and the department. Comply with OSHA work and Health Department food safety regulations. Uphold USOPC policies.
• Maintain a professional demeanor; is punctual, neat, and clean in appearance; show respect for equipment, utensils, and supplies; and show pride in the department and in their work. Build and maintain good working relationships with all members of Food & Nutrition Services team. Provide excellent customer service by demonstrating a “can do” and “my pleasure” outlook, flexible in approach, pleasant in manner, cooperates with others, patient with unexpected change, helps tasks flow smoothly, and is a team player. Contribute to a positive environment. Willingly support department goals of providing World Class Service.
• Embrace and support Olympic & Paralympic Culture and Key Behaviors.
• Perform other duties as assigned.
  
  

Here are the skills and experience you'll need to be effective:

• High School graduate or G.E.D., with ability to read, write and comprehend at a 12th grade level or displays proficiency and can write production schedules and follow recipes to comply with nutritional information provided
• ServSafe certified required
• Valid driver’s license to operate department motor vehicles
• Minimum 2 years’ experience in cleaning and maintaining a professional kitchen
• Food production and handling, with knowledge of nutrition on related food production is a plus
• General knowledge of the care and safe usage of food service equipment and kitchen utensils
• Ability to be trained and certified on operation of equipment found in a commercial kitchen
• Thorough knowledge of proper sanitation and safety practices as it relates to day-to-day responsibilities and health department regulations
• Knowledge of proper use of chemicals; ability to follow OSHA regulations
• Ability to read recipes and understand measurements
• Ability to effectively lead and guide teamwork, give direction, and train others
• Ability to display good customer service skill to internal and external customers
• Ability to communicate effectively and be a team player
• Maintains confidentiality on USOPC and department matters
• Dependable
• Well-groomed, always demonstrates good personal hygiene
• Organizational skills, attention to detail
• Ability to work independently and under pressure
  
  

Here Are The Tools, Equipment, & Conditions

• Ability to work flexible schedule of various shifts to include days, nights, weekends, and holidays
• Exposed to extreme temperature working conditions
• Prolonged standing, minimal sitting
• Various repetitive motions to include bending, kneeling, and reaching
• Must wear safety-lift belt or use the buddy system when lifting 50 lbs. or more, or assigned repetitive lifting of over 20 lbs.
• Exposure to chemicals
• Shared workspace
• Commercial kitchen utensils and equipment
• Regular attendance at work is an essential job function
  
  

Here's Where You'll Work

• Lake Placid Olympic & Paralympic Training Center
  
  

Here's Some More Information You Need To Know

• Hiring pay range: $16.91-$19.87
• This Part-time, non- exempt position is intended to work 32 hours per week.
• Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.
• Benefits: This position will be eligible for USOPC benefits. You can view a summary here.