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Posted: Sunday, February 4, 2018 2:19 AM

### Description
*Rusty Bucket Northville Park Place*
*18785 Traditions Drive*
*Northville, Michigan 48168*
**Summary:** It is the responsibility of the general utility to properly wash and store all dishes, trays, eating utensils, cups and small equipment for the kitchen. Assist in portioning, peeling and cleaning food as requested. Maintains dish room and dish machine in a sanitary and efficient manner and is responsible for cleaning the dining room including the lavatories and common areas.
**Essential Responsibilities:** include the following and other responsibilities that may be assigned:
1. Complies with standards of personal cleanliness and proper uniform at all times.
2. Complies with management and associates, assisting with other duties, if needed.
3. Maintains a sanitary work station.
4. Exhibits punctuality and dependability.
5. Knows emergency procedures for the restaurant.
**Competencies:** To perform the job successfully, and individual should demonstrate the following competencies:
1. _Hospitality_: Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality.
2. _Teamwork_: Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone s efforts to succeed, exhibits objectivity and openness to others views
3. _Technical Skills_: Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others
4. _Problem Solving_: Identifies and resolves guest situations in a timely manner
5. _Guest Services_: Manages difficult or emotional guest situations (with guest satisfaction as a priority), responds promptly to guests needs, solicits guest feedback to improve services, responds to requests for service and assistance, meets commitments, provides genuine hospitality
6. _Interpersonal Skills_: Keeps emotions under control, remains open to others ideas and tries new things, resolves conflict
7. _Oral Communication_: Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings
8. _Written Communication_: Able to read and interpret written information, writes clearly and informatively
9. _Restaurant Support_: Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant
10. _Quality Management:_ Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues
11. _Cost Consciousness_: Contributes to profits and revenues of the restaurant, conserves organizational resources
12. _Diversity and Ethics:_ Shows respect and sensitivity for cultural differences, promotes a harassment free environment, builds a diverse workforce, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values
13. _Organizational Support_: Follows policies and procedures, supports CMR goals and values
14. _Judgment_: Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize
15. _Professionalism_: Reacts well under pressure, treats other with respect and consideration regardless of their status or position, approaches others in a tactful manner, accepts responsibility for own actions, follows through on commitments, is pleasant in demeanor, maintains confidentiality
16._ Quantity/Productivity_: Meets restaurant and productivity standards, completes work in a timely manner, strive to increase productivity, use time efficiently
17. _Safety and Security:_ Observes and teaches safety and security procedures, reports potentially unsafe conditions, uses equipment and materials properly,
18. _Attendance and Punctuality_: Is consistently at work on time and in full uniform
19. _Dependability_: Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person
20. _Adaptability_: Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events
21. _Planning/Organizing:_ Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations
**Qualifications:** The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
**Skill or Ability**
**Description**
Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience
Language Skills
Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos. Ability to write simple correspondence. Ability to present information in one-on-one and small group situations to guests and other associates of the restaurant.
Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Mathematical Skills
Ability to add, subtract, multiply and divide in all units of measure.
Computer Skills
To perform this job successfully, and individual should have knowledge of/or experience and /or ability to learn with point of sale systems.
**Physical Requirements and Work Environment**:
**Requirement**
**Description**
**Frequency**
Lifting, Pushing, Pulling, Carrying
Up to 50 lbs.
Up to 50 lbs.
Frequently
Occasionally
Bending, Kneeling
Occasionally
Mobility
Required to use hands to finger, handle, or feel; reach with hands or arms
Frequently
Continuous Standing
Regularly
Climbing
Occasionally
Driving
Occasionally
Work Environment
Inside
Outside
Regularly
Occasionally
Abnormal Temperatures
Normal
Regularly
Hearing
Noise level is moderate
Critical
Vision
Close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus
Critical
Speech
Ability to effectively present information in on-on-one and small group situations to guests and other associates in the restaurant.
Critical
Literacy
Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence.
Moderate
**Hours Required:** Will vary based on concept and operating hours of the specific location
## Qualifications
### Behavior
**Preferred**
**Team Player:**Works well as a member of a group
### Motivation
**Preferred**
**Growth Opportunities:**Inspired to perform well by the chance to take on more responsibility
### Experience
**Preferred**
**Less than 2 years:**Restaurant Experience
*Posted:* January 26, 2016
Associated topics: cleaner, cleaning, cleanliness, dish, dishwasher steward, lavavajillas, limpieza de cocina, service assistant, steward, utensils

Source: http://www.jobs2careers.com/click.php?id=4894367876.96


• Location: Ann Arbor

• Post ID: 46266237 annarbor
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