JOB TITLE: Dishwasher

DEPARTMENT: Kitchen

Reports to: Sous Chef/Executive Sous Chef/Executive Chef

ESSENTIAL PURPOSE: To provide cooks and servers with clean wares needed for the guests’ dining experience as well as for performing general and routine cleaning tasks.

ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

· Washing dishes by hand and/or placing them in a dish washing machine.

· Transferring supplies and equipment between storage and work areas by hand and/or by use of hand truck.

· Restocking all dishes, glassware, utensils, pots and pans.

· Maintaining a clean and organized work area

· Sweeping and mopping floors, washing work tables, walls, refrigerators and meat blocks

· Moving trash and garbage to designated areas

· Performing other duties as assigned, which may include, but is not limited to the following: loading and/or unloading supply trucks, setting up banquet tables, assisting with food preparation

· Following all safety and sanitation standards

· To comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment and machinery.

· To handle, store and label all hazardous substances according to state and federal regulations.

· To attend all mandatory meetings, as directed.

· To perform other tasks, including cross-training, as directed.

· Takes PRIDE in everything we do.

· Takes OWNERSHIP of their actions and decisions.

· Displays LEADERSHIP in our industry and our community.

· Acts with INTEGRITY by being honest, trustworthy and doing the right thing.

· Displays TEAMWORK by committing to common goals based on open and honest communication.

· Delivers EXCELLENCE to our guests, our communities and to each other.

JOB KNOWLEDGE: Able to understand English and to follow simple verbal instructions. Able to read and understand chemical labels. Previous hotel experience preferred.

SKILLS AND APTITUDES: Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

WORKING CONDITIONS: Spends approximately equal amounts of time in/outdoors. Bi-level structures. Extensive facility. Indoor: temperature-controlled, clean, and well-lighted offices, guest rooms, and public areas. Outdoors: May be exposed to weather conditions in uncovered areas. May work on wet concrete and uneven tile. Moderate exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens.

PHYSICAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 50 lbs. over moderate distances. Often required to move objects weighing up to 250lbs. over short distances, using appropriate hand trucks and carts. Flexibility and good reflexes required, if needed to operate electric cart. Frequent use of stairs, daily.