Job Summary:

Porters are dynamic cleaning and maintenance professionals responsible for cleaning and maintaining all areas of the facilities, equipment, and operating supplies. Pre and post-service, Porters clean all front and back of house restaurant areas including the dining room, bar, kitchen, dish pit, storage areas, and bathrooms. Porters also assist with incoming packages and deliveries, offloading them to their correct storage areas.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Sets up and breaks down work stations including the dish slide before and after each shift. Cleans and sanitizes all areas and surfaces of the restaurant including the exterior.
• Polishes all glass, metal, and shiny services to a perfect shine.
• Collects all wares and supplies found while cleaning the restaurant and turns them into Management or Sous Chefs.
• Cleans and sanitizes all restaurant equipment such as ice machines, refrigerators, water machines, stoves, ovens, fryers, and dish washers. Cleans and sanitizes all dirty glassware, flatware, plate ware, kitchenware, and grill parts for cleaning before, during, and after service.
• Sets up and breaks down all dining room grills including degreasing the interior wells and polishing all brass surfaces to a perfect shine.
• Removes cracked or defective items from service and informs management. Ensures no watermarks, stains, lint, or other debris remain on restaurant products. Polishes all metallic grill rims, grill equipment, and kitchen pots and pans using metal polish.
• Polishes all glassware to a perfect shine prior to restocking in the dining room.
• Trash sorting (compost, recycling, and garbage) and disposal.
• Maintains cleanliness and appearance of the dish pit area at all times. Descales and cleans dish washing equipment and machinery at the direction of Sous Chefs and the manufacturer instructions.
• Uses chemicals for cleaning only as directed by the manufacturer.
• Completes all assigned side work related to set up and breakdown of dish pit area.
• Reports to each scheduled shift on time, in uniform, and ready to work.
• Responsible for training new employees as assigned.
• Maintains restrooms during service including cleanliness, drying wet surfaces, cleaning toilets, restocking supplies etc.
• Assists other stations or areas of the restaurant when requested by management.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Good oral communication skills.
• Ability to execute recipes and service in adherence with company policy.
• Knowledge of safety pertaining to chemical use.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Handle heavy equipment and machinery.