Porter

The porter is responsible for cleaning all prep equipment, silverware, glassware and dishes according to sanitation requirements. Pace is critical to turning tables, so a strong work ethic is key to success. During down time, they are required to do some light vegetable prep such as peeling onions, or putting away deliveries. Essential Function: Operate dish machine and triple compartment sink. Properly cook and maintain rice according to par levels. Daily and routine cleanings of all kitchen appliances, including rice pots, dish pit, work surfaces, walls and floors. Washing all pots, pans, plateware and smallwares for all departments. Light prep work assigned from BOH shift lead and above. Must be able to wash, peel, portion different types of proteins and produce according to Bento specs. Unload and properly store deliveries in the BOH; using the FIFO method. Stores ingredients in dedicated containers, making sure that they are best preserved and labeled. Maintain an organized appearance of working areas, equipment, and storage areas. Launder rags and aprons as needed. Ability to adhere to and execute all recipes and procedures listed in training material and ExpandShare library. Must be able to multi-task in a fast-paced teamwork environment. Upholding a positive attitude, eagerness to learn, and flexibility to cooperate to any changes required. Perform opening, closing and side work duties as instructed and according to Bento guidelines. Must check in with the manager once shift has started and ended for verification of completion. Respectable communication and teamwork between colleagues and other departments. Assist in possible training and coaching of peers following Bento specs and standards. Attend all statutory training, staff meetings, and deep cleanings. Assist in all other positions when operationally needed including FOH and Sushi. Health, Safety and Hygiene: Upkeep of health, safety, and hygiene set forth by the DBPR, FDA, DOH, and company handbook. Enforce proper food handling, safety, and sanitation standards while storing, preparing, and cooking food. Minimize waste of product by labeling all food according to food safety and shelf-life standards, and rotating products to follow FIFO standards. Complete and maintain a working knowledge of the ServSafe Certification program. Must be completed within 90 days of employment. Maintains a constant awareness of safety and accident prevention. In the event an accident happens, immediately notify the manager on duty and complete an incident report. Maintaining cleanliness and upkeep of equipment and stations. Must communicate if anything is broken, missing or spoiled. Maintain personal equipment and uniform used to fulfill your job, i.e. knives, uniform, shoes up to standard as listed in the company handbook. Company Policies: Follow and exemplify good practices of all policies and procedures listed in the company handbook. Follow the chain of command to report issues where Bento expectations and requirements are not followed. Be ready to work free from the influence of both illegal and legal controlled substances. Represent the company when wearing the uniform/company logo in public and on all social media platforms. Physical Requirements: Maintain good physical health and be well rested and attentive when working. Ability to stand and exert well-paced mobility for extended periods of time. Must be able to perform repetitive movement of legs, arms, hands, and fingers. Able to speak clearly and listen attentively to guests and other employees in order to ensure standards of quality are met consistently. Have the ability to communicate in the primary language(s) of the workplace. Transport and carry objects weighing up to 50 lbs. numerous times throughout the shift. Ability to work in a fast-paced environment and withstand exposure to smoke, steam, high temperatures, humidity and extreme cold. Frequently required to reach up to five feet. Qualifications and Skills: Minimum Age: 16 years Must have flexible availability. Able to work nights, weekends and holidays if needed. Able to properly use kitchen equipment such as knives, slicers, woks, steamers, grills, etc. Ability to read and comprehend prep sheets and recipes. Basic math skills: able to understand, calculate and follow recipe measurements and proportions. Must be able to support the team and follow directions as given.