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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.

QUALIFICATIONS

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.

ESSENTIAL JOB FUNCTIONS

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.