JOB OVERVIEW

Clean and sanitize plate ware, silverware, glassware, pots & pans, utensils and equipment, and work area in a timely manner.

DUTIES AND RESPONSIBILITIES

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  Set up workstation as required including filling dish machine, checking chemical levels, pre-soaking, and gathering required set-up equipment for appropriate workstations. Replenish as needed for all shifts. Rinse/scrape all dishes. Operate dishwashing machine to manufacturer specifications and instructions. Place clean dishes in assigned storage location.
• Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned. Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
• Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
• Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations.
• Set up and monitor the pot sink according to procedures.
• Sweep and mop kitchen floor at the end of each meal period and after each spill.
• Monitor chemicals and water temperature during shift. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
• May assist with other duties as assigned. In carrying out your duties you will follow all Company and Brand Standards.

QUALIFICATIONS AND REQUIREMENTS

• Basic reading, writing, and math skills.
• Friendly and hospitality focused
• Ability to work under pressure in a fast paced, stressful environment