Key Responsibilities

Demonstrate the Family Values of USHG

· Act as an agent in order to provide the best possible service to each and every guest.

· Actively participate in the Virtuous Cycle of Enlightened Hospitality.

· Excellence: Bring your personal best to work, demonstrate a hunger to learn and actively solicit feedback to continuously improve and grow.

· Hospitality: Own your behavior and impact on others, demonstrate warmth, care and courage to support and strengthen the team, and create memorable moments of hospitality for all stakeholders to power the Cycle of Enlightened Hospitality.

· Integrity: Use best judgment to do what is right and fair, courageously provide honest feedback to colleagues to hold them accountable to our standards of excellence, and actively build trust with colleagues and stakeholders.

· Entrepreneurial Spirit: Take risks to continuously innovate, add to the dialogue by asking ‘whoever wrote the rule,’ and honor mistakes as opportunities to grow while humbly sharing lessons learned with others to fuel learning and innovation.

Time and Attendance

· Arrive on time for all scheduled shifts, in uniform and ready to start work.

· Clock in and out for each scheduled shift and shift break. Exhibit accurate and effective use of time and attendance portals and procedures.

· Abide by all Porchlight and USHG Policies and guidelines. (Information on these policies is available at inside.ushgnyc.com.)

Product and Equipment Knowledge

· Must have a basic working knowledge of chemicals, janitorial supplies, and retain learned knowledge of new products.

· Display and retain knowledge of equipment use and user maintenance. Share in responsibility of reaching out for guidance if training has not been reviewed.

Relevant Knowledge, Skills & Ability

· Very Good Collaborative, Organizational & Communication Skills (verbal/oral/listening),

· Excellent understanding of USHG Culture/Philosophy

· Understanding of safe restaurant/bar janitorial handling procedures and facilities sanitation

· Good Kitchen Operations knowledge (flow of goods, cleaning supply usage, equipment usage, time management)

100 Level (2 Shares)

An active, contributing member of the team. Performance is in line with USHG’s high standards. Consistently executes food preparation standards. In addition:

· Good Collaborative, Organizational & Communication Skills with FOH & BOH.

· Responsible for thoughtfully working with prep cooks, line cooks and FOH staff to ensure a smooth service.

· Displays a calm mental athleticism when handling multiple tasks.

· Passes all quizzes at the 100 level for Porter.

· Responsible for consistently maintaining NYCDOH “A” grade work habits and ware washing stations.

· Responsible for properly operating dish machine/pot sink stations, stocking janitorial supplies, chemicals, hand washing stations and disposable bathroom paper products throughout the whole restaurant while closely following their daily duty timelines.

· Executes a timely flow of clean cooking vessels, food storage containers and pristine table top wares throughout the days prep period and during service.

· Consistently restocks chemicals, soaps, disposables and janitorial supplies as needed without constant prompting.

· Maintains a clean floor and garbage removal throughout the day and as requested.

· Practices and consistently maintains proper personal hygiene as put forth by Porchlight’s standards and the NYCDOH.

· Maintains an orderly and neat work area displaying calm professionalism to ensure efficient ware washing station function. Follow all chemical use & equipment procedures to minimize waste.

· Communicates any chemical or janitorial supply yield changes to BOH Supervisor or Sous Chef

200 Level (2 Shares)

An experienced team member, able to teach others. Consistently models the position, and does so in a way that reflects our Family Values. The following must be met in addition to the 100 level requirements:

· Excellent Collaborative, Organizational & Communication Skills with FOH & BOH.

· Demonstrates the ability to seek out information and self-educate.

· Able to learn and retain standard operating procedures for all sanitation duties while consistently following a timeline and cleaning project schedule.

· Passes all quizzes at the 200 level for Porter.

· During service and shift breakdown a Porchlight Porter displays cooperation, sense of urgency, house pride and an unwavering care for our guests and food safety through their high integrity performance of ware washing and facility maintenance duties while maintaining a NYCDOH A grade work station and handling procedures.

· Responsible for excellent equipment and facility cleanliness/basic maintenance at end of shift including shelving walls, floors & dispensers. Communicate any equipment in disrepair to management.

300 Level (2 Shares)

An expert team member who is able to teach others. Very consistently models the position, and does so in a way that reflects our Family Values. Performance far surpasses expectations and makes a significant contribution to the organization’s objectives. This employee is a top performer in this area, setting the highest bar. The following must be met in addition to the 100 and 200 level requirements:

· Communicate any questions or ideas that might allow positive dialogue and evolution of station operations.

· Passes all quizzes at the 300 level for Porter.

· Expected to assist in storing goods upon delivery.

· Ability to handle basic prep work when requested by culinary leaders.

· Through the family value of Entrepreneurial Spirit thoughtfully communicate any questions or ideas that might allow positive dialogue and evolution of station operations.

· Responsible for effectively participating in a professionally run service period by restocking stations as needed and performing last minute or special-order prep needs with a hospitable sense of urgency.

· With the assistance of management ensure that the physical plant within assigned station and shared work areas are maintained at the highest level possible both aesthetically, technically and up to NYC DOH codes.

· Displays the ability to recognize operational challenges and equipment inconsistencies and work with colleagues and leaders to correct while thriving in a culture of Enlightened Hospitality.