Position

($) Wage

Description

Tips

Dishwasher

8.5

Makes sure that dish washing equipment is working properly. Washes dishes, pots, pans and utensils. Scrapes food off plates. Provides kitchen with clean dishes. Keeps kitchen and dish washing areas clean. Maintains all cleaning supplies in stock. At the end of shift cleans burners, stoves, extractors and pots. Constantly scrubs and cleans trash cans.

No

Line Cook

9

Knows the specials for the day. Prepares dishes. Sets up hot and cold tables as described in the Work Station Set Up Form. Maintains clean work area. Has disinfectant on hand. Informs the Kitchen Manager or Sous Chef of anything out of the ordinary. Stays at work station. Prepares food following SOA (Anderson's Operating System) recipes. Prepares dishes in time to meet established projections and as described in service orders. Does all task assigned by the Kitchen Manager/ Sous Chef.

No

General Food and Beverage Worker

6

Food Runner - Does odd jobs assigned on the Daily Service Board. Attends briefing w/ personnel and manager before shift. Always has 3 pens, 1 lighter, 1 flashlight, name tag, whistle and 2 serving cloths). Takes the tray bearing the dishes to the table specified. Quickly returns to the kitchen taking any used trays. Makes sure that meals arrive at the tables in a timely manner. Helps out with cleaning the tables. Cleans work area frequently.

Yes

Retail Sales

8

Gives Boutique's guests prompt service, closes the sale and meets the daily sales goals. Is aware of the organization, cleanliness, supply, and presentation of his/her assigned area. Allows guests to try clothes on and offers them different sizes if necessary. Leads kids to the stuffed toys and gives them a balloon. Knows all details of the product, such as: type of fabric, how to wash it, price and sizes. Provides additional information to the guest such as places to visit and local attractions

No

Prep Cook

9

Preps the day's food in accordance with the operation needs indicated by the Kitchen Manager. Checks stocks of portions and salsas. Sets up work station and reports to the chef regarding inventory at work station at end of shift. Receives guest orders and prepares the dishes. Cooks the food noted on the orders. Prepares soups, main dishes and desserts. Does all task assigned by the Kitchen Manager/ Sous Chef.

No

Busser

4.5

Attend briefing with all personnel and manager at beginning of shift. Always have 3 pens, 1 lighter, 1 flashlight, name tag, whistle and 2 serving cloths. Keep the tables and chairs in your station in line. Keep station clean, organized and stocked with coasters, desert plates, napkins, salsas, Tabasco sauce, Worcestershire sauce, Maggi sauce, ketchup, utensils, clean ashtrays and place mats. Keep tables set with clean utensils. Keep trays clean and disinfected. Clear dirty dishes from table.

Yes

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