WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE ©
We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include:
Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs
JOB OVERVIEW:
Adhere to hotel specifications and standards in operating the dishwashing machine to wash designated Restaurant and Kitchen wares, clean and maintain equipment and Dishwashing/ Kitchen/ Cafeteria/ Compactor and Storage areas. Assist in washing pots, pans and other Kitchen utensils/equipment. Complete other special cleaning projects as assigned.
REPORTS TO: Executive Chef and/or Shift Supervisor.
WORK ENVIRONMENT:
Dishwashing/Compactor/Dumpster areas, Kitchen lines and Pantries.
Job involves working:
- under variable temperature conditions (or extreme heat or cold).
- under variable nose levels.
- outdoors/indoors.
- around fumes and/or odor hazards.
- perform duties with attention to detail, speed, accuracy and follow-through.
- follow directions.
- adapt to meet priority changes of workflow or requirements.operate designated machinery.
KEY RELATIONSHIPS:
Internal: Staff in Stewarding, Kitchen, Cafeteria, Food and Beverage, Storeroom, Engineering and Housekeeping.
External: Dishwashing Machine Services personnel, Chemical Supply Company representative.
Essential:
- Fluency in job related English, both verbal and non-verbal.
- Compute basic arithmetic.
Desirable:
- High school graduate or equivalent vocational training.
- Previous experience as hotel/restaurant dishwasher or in janitorial/cleaning position.
- Familiarity with proper sanitation regulations.
- Certification in sanitation.
- Knowledge of proper chemical handling.
- 1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- 2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- 3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- 4. Maintain positive guest relations at all times.
- 5. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
- 6. Resolve guest complaints, ensuring guest satisfaction.
- 7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- 8. Use correct cleaning chemicals for designated items, according to OSHA regulations.
- 9. Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
- 10. Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
- 11. Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
- 12. Organize the breakdown area for drop off of dirty wares.
- 13. Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.
- 14. Position wares in designated racks correctly and send through dishwashing machine only when full.
- 15. Clean only designated wares in the dishwashing machine.
- 16. Remove washed wares from dishwashing machine and allow to air dry.
- 17. Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
- 18. Sort, stack and store cleaned wares in designated areas.
- 19. Handle all wares carefully to prevent breakage and loss.
- 20. Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
- 21. Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
- 22. Maintain cleanliness and working condition of garbage disposal.
- 23. Breakdown and clean dishwashing machine and work areas.
- 24. Clean and sanitize pots, pans, utensils and other kitchen equipment.
- 25. Stock Kitchen lines with designated cleaned wares, utensils and equipment.
- 26. Clean spills in Kitchen and work areas immediately.
- 27. Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
- 28. Transport mats to the loading dock and clean.
- 29. Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
- 30. Transport garbage containers from kitchen and work areas to dumpster; empty and clean Adhere to recycling regulations.
- 31. Clean garbage compactor and area as assigned.
- 32. Report any damages, maintenance problems or safety hazards to the supervisor.
- 33. Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
34. Organize and restock work areas for next shift.
SECONDARY JOB FUNCTIONS
- 1. Clean refrigerators/freezers, service hallways, service elevators and other items as assigned.
- 2. Work with chemical and machine repair personnel to repair machine, improve quality or standards, increase productivity or capacity of machine.
- 3. Complete job functions of other departmental positions as assigned.
- 4. Assist in plating up Banquet meals.
- 5. Assist in inventories as assigned.
