Primary Responsibilities /Accountabilities/ Essential Functions:
- Wash dishes, utensils, glassware, and equipment by hand or through appropriate use of dishwashing machinery.
- Check all dishes and utensils are clean and dry and storing in designated places.
- Clean and drain the dishwasher machine, and confirm arms are clean.
- Inform supervisory personnel if dishwashing machine is not operating properly.
- Learn the use of and proper use of cleaning chemicals and soaps.
- Maintain cleanliness of the restaurant and kitchen areas.
- Sweep and mop the floors.
- Power wash or hose out garbage cans.
- Maintain the cleanliness of the employee locker area, janitors closet and staff restrooms.
- Maintain the cleanliness of the outside area of food service operations.
- Help collect and dispose of garbage.
- Assist in the transferring of supplies and equipment between storage and work areas.
- Load and unload supplies and / or other equipment as directed by supervisor.
- Comply with occupational, health, and safety standards.
- Follow appropriate procedure of food prep and cooking, size of portions and garnishing of food according to the food service standards set by the restaurant management.
- Mix sauces in the prescribed manner as dictated by Kitchen Manager or Chef.
- Set up workstation based on proper pars as established by Kitchen Manager or Chef and by following station set up sheets.
- Test cooked foods through senses of tasting and smelling.
- Ensure foods are stored and check refrigeration/storage visual temperature gauges for proper holding temperatures.
- Complete daily opening and closing kitchen/food protocols ensuring all food handling/safety guidelines are followed.
Equipment Used and Responsibility
- Ability to take directions.
- Ability to be calm and work under pressure in high volume, peak times/
- Ability to learn the structure and function of hotel departments.
- Ability to learn and follow all safety, emergency, and accident prevention procedures.
- Ability to follow all OSHA and food handling procedures.
- Able to use fire extinguishers and any other emergency equipment needed to ensure personal and guest safety.
Supervisory Responsibilities
None.
Experience/ Education
- High school diploma or GED equivalent.
- Minimum one year experience in working as part of kitchen food preparation team.
- Must be able to have flexible schedule which may include early mornings, evenings, weekends, and holidays as needed; rotating schedule will apply.
- Must be able to obtain Maricopa Food Handler’s Card at own expense prior to beginning employment.
- Must have work authorization documents for United States.
- Must be able to read, speak and write English fluently.
- Must successfully pass a background check.
Grand Canyon University is committed to a student first policy. Therefore, all applicants must meet the following eligibility requirements to be considered for student employment:
• Enrolled at GCU as a full-time student in a Bachelor’s program or Master’s program.
• Retain a 2.0 GPA as a Bachelor level student or a 3.0 GPA as a Master level student.
• Maintain good financial and academic (SAP) standing with the University.
You may be subject to termination if you fall below the minimum requirements.
Pay Rate: Minimum Wage
Anticipated End Date: June 30, 2027
