What are the responsibilities and job description for the Dishwasher position at United States Olympic & Paralympic Committee?

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

Here's a Summary Of Responsibilities

Assists Food & Nutrition ServicesDepartment in multiple areas, includingpantry, service specialist, steward, catering,food production, dishwashing, and general kitchen cleaning.Responsible for follow-up and follow-through in assigned production areas.Supports the sous chef by prepping as needed, working at stationsduringservice, including grill and omelet stations, and serving food to athletes.Maintains and monitorsfood service areas,ensuring the highest level of products and service are readily available in a clean andwell-maintainedkitchen,servery,and dining room.Takes pride in the overall appearance of the dining/servery area.Leads by example.

Here's How You'll Have An Impact

Dish Room & Sanitation

Load, run,and unload the dishwasher quickly and efficiently with utensils, glassware, cookware, plates,and trays.
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 ensure itisclean and organized, that the wash cycle is always sanitary, and that it operatesat 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 thekitchen is kept neat and clean,includingdishes, floors, trash,work areas, walls,andequipment.

Dining Operations

Perform daily inventories ofprepped items, including omelet station, burger station, cut fruit, and salad bar.Meet production demands andlimitwaste.Communicate with the Executive Chefor Sous Chefif any assistance is needed for production.
Responsible for the production of box lunch and coordinating order fulfillmentand pick upas necessary.
Keep the Executive Chef informed of all pantry, salad bar,and hotline recipe concerns,including modification suggestions. Ensure product availability 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 to keep service flowing.
Responsible for maintaining food costs by ensuring overproduction and waste are kept to a minimum.Take the appropriate action to ensure products are consistent, fresh,appealing, and adequately prepared.
Followstandards for food production and proper food handling.Follow the menu rotation provided bytheExecutive Chef.Responsible for merchandising anddisplayingproducts in assigned areasin the Cafe.
Report all general maintenance and equipment malfunctions tothe Executive Chef.Responsible to train and assist staff on the proper maintenance and use ofequipment.
As needed, assist with hospitality/special events. Assist in all other production areas to meet the demand for athlete services.
Followproper food holding/handlingandtemperature logging andensure thatsanitation waterisateach stationin theappropriate area. Communicate with the Executive Chef or sous Chefon assigned tasks. Cooperate with the daily team briefing.
Take the initiative to suggest improvements to the operating format, communicate ideas about improving and maintaining standards in their area, and fill in as needed toensure efficient operations.Follow up and follow through on daily production/task lists to ensure completion and turnin paperwork at the end of shift.

Other

Report all incidents/accidents tomanagement immediately. Complete necessary documentation.
Follow policies and procedures of the USOPC, OPTC,and the department.Complywith OSHA work and Health Department food safety regulations.Uphold USOPCpolicies.
Maintain a professional demeanor;bepunctual, neat,and clean;show respect for equipment, utensils, and supplies;and showpride in the department and their work. Build good working relationships with allFood&Nutrition Servicesteam members. Provide excellent customer service by demonstrating a "can do"and"my pleasure" outlook, flexible approach, pleasant manner, cooperation with others, patience with unexpected change, helping tasks flow smoothly,andbeing a team player. Contribute to a positive environment.Willingly support department goals of providing World Class Service.
Embrace and supportOlympic& ParalympicCulture and Key Behaviors.

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

High School graduate or G.E.D., with the ability to read, write, and comprehend at a 12th-grade level or displays proficiency and can write production schedules and follow recipesto comply with nutritional information provided
ServSafe certified required
Valid driver's license to operate department motor vehicles
Minimum2years experienceincleaning and maintaining a professional kitchen
General knowledge of the care and safe usage of food service equipment and kitchen utensils
Ability to be trained and certified in the 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 appropriate use of chemicals; ability to follow OSHA regulations
Ability to read recipes and understand measurements
Ability to effectively lead and guideteamwork,give direction,and train others
Ability to display good customer service skills to internal and external customers
Abilityto communicate effectively and be a team player
Maintains confidentiality on USOPC and department matters
Dependable
Well-groomed, consistently demonstrates good personal hygiene
Organizational skills, attention to detail
Ability to work independently and under pressure

Here are some things that will make you super competitive for this role:

Food production and handling, with knowledge of nutrition and related food production,is a plus

Here Are The Tools, Equipment, & Conditions

Ability to work a 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, including bending, kneeling, and reaching
Wear a safety belt or use the buddy system when lifting 50 lbs. or more or performing repetitive lifting 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

This hub-based role will regularly work from the Lake Placid Olympic & Paralympic Training Center.

Here's Some More Information You Need To Know

Hiring Pay Range:$17.50 - $19.87 per hour.
This full-time, non-exempt position is intended to work 40 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 summaryhere.

Salary : $18 - $20

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