Dishwasher

The Dishwasher is responsible for maintaining cleanliness and sanitation standards for dishes, glassware, utensils, pots, and pans using dishwashing equipment. This position also helps keep the kitchen clean, organized, and safe for staff.

• High school or equivalent education required.
• Hospitality-related kitchen experienced preferred.
• No experience necessary; on-the-job training provided.
• Ability to work in a fast-paced, team-oriented environment.
• Strong attention to cleanliness and detail.
• Ability to stand for extended periods and lift up to 50 lbs.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• 10% Maintain a clean kitchen, properly wash and sort soiled dishes, and prep food as needed. Keep dish area organized and free of clutter.
• 20% Set up dish stations, including dish machines and sinks. Change water of machines and sinks every two hours, or more often as required by the Hotel, local and state requirements. Adhere to all food and safety regulations and procedures.
• 10% Maintain clean and dry floors throughout the shift.
• 40% Properly wash, stack and store china, glassware, silverware, cookware and storage containers.
• 10% Follow the posted daily dish cleaning duties.
• 10% Assist in food prep and any other duties set forth or requested by the Executive Chef as needed.

• Assist in the timely unloading and storing of food deliveries.
• Maintain trash cans throughout shift and remove full trash cans and boxes at the end of each shift.
• Maintain the dry storage area and the organization of storage shelves.
• Inform the Executive Chef of any kitchen accidents or violations of food safety codes and procedures.
• Responsible for the proper handling of all equipment (i.e. china, glass, silverware, items and props), ensuring proper storage after use.

• Requires good communication skills, both verbal and written, and strong problem-solving skills.
• Planning, multi-tasking and time management skills. Prioritize tasks in a busy setting.
• Self-motivation with a high energy level.
• Works well in a team-setting while also being able to work independently.

Qualifications:

• Occasional: 0-19 hours per week
• Part-Time: 20-29 hours per week
• Full-Time: 30-40 hours per week
• First Shift: 6:00am—1:00pm
• Second Shift: 2:00pm—10:00pm

The Dishwasher directly reports to the Executive Chef and the Sous Chef and has limited scope of supervisory responsibilities based on function of position.

Ability to lift to 50 lbs., clearly verbally communicate with employees and public, speak, hear, see, read, write, type, dial, reach and bend. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. However, must also be able to work in extreme temperatures like freezers (-10°F) and Kitchens (+110°F), possibly for one hour or more.

• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other associates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

• All associates must maintain a neat, clean and well-groomed appearance per IDM standards.