Dishwasher - Bobby Van's Grill - JFK Airport

POSITION TITLE: Dishwasher

REPORTS TO: Chefs

WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.

OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.

HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.

DIVERSITY, EQUITY, & INCLUSION: We have a passion about what we do and our team members reflect that in all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

REQUIRED KNOWLEDGE AND ABILITY:

1. Ability to understand English
2. Ability read basic English
3. Ability to perform basic sanitation practices
4. Ability to handle a knife and other sharp objects with extreme caution
5. Ability to work in a fast paced environment
6. Ability to listen to and follow direction

SUPPORTIVE FUNCTIONS:

1. Deep cleaning projects
2. Prep cook duties
3. Perform any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

• Any combination of education, training and work experience that provides the required knowledge, skills and abilities.
• Successfully pass computerized employment testing and in-person interview

PHYSICAL REQUIREMENTS

• Standing - Regularly
• Walking - Frequently
• Climbing - Rarely
• Sitting – N/A
• Stooping/Kneeling - Occasionally
• Lift/Carry up to 15 lbs - Frequently
• Lift/Carry up to 30 lbs - Frequently
• Lift/Carry up to 50 lbs - Occasionally
• Push/Pull up to 25 lbs. of exertion - Frequently
• Push/Pull up to 50 lbs. of exertion- Occasionally
• Work below waist level - Occasionally
• Work at waist to shoulder level - Regularly
• Work above shoulder level - Occasionally
• Reach further then arm’s length - Occasionally
• Fingering - Regularly
• Grasping / Holding - Regularly
• Speaking (in English)- Occasionally
• Hearing (understanding English) - Regularly
• Seeing - Regulalrly
• Work in confined spaces - Regularly
• Exposure to extreme temperatures - Occasionally
• Operate tools and/or machinery - Regularly
• Operate office equipment – N/A
• Operate motorized vehicles – N/A
• Work at heights balancing - Rarely
• Use/exposure to hazardous substances - Occasionally
• Work with knives and/or sharp objects - Occasionally