Dishwasher

SUMMARY Responsible for such activities as dishwashing, facility cleaning, silverware cleaning, preparing food and general duties as directed by kitchen management

ESSENTIAL DUTIES AND RESPONSIBILITIES

This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned. Timely washing China/Glassware/silverware/cookware and replacement of items once cleaned General cleaning and mopping of the restaurant Proper Dish machine maintenance. Mop bar floor as directed by management Remove garbage to dumpster and remove recyclables to dumpster Assists cooks with food preparation as directed Assists in inventory and stocking of bars, display refrigerator, storage, etc. Assists in maintaining kitchens, workrooms, and equipment for cleanliness and order. Assists in maintaining employee and customer restrooms for cleanliness and order. Reports shortages of supplies and assists in the timely reordering of supplies. Bring to the attention of the Kitchen Supervisor, Kitchen Manager or Food & Beverage Director any and all safety related concerns Assist in transport, set up and breakdown of remote functions Follow daily & weekly cleaning checklists, opening and closing checklists Follow Kitchen Supervisor/Kitchen Manager/Food & Beverage Director's direction to manage all aspects of your duites. Arrive as scheduled for your daily shift. Be prepared to take notes to carry out Kitchen Supervisor/Kitchen Manager/Food & Beverage Director's direction. Responsible for occasional janitorial duties as assigned. Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures. Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties. Check out with the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director daily before leaving your shift. Maintaining all necessary and/or required certifications and trainings, including ABC, ServeSafe and any other as required by

HVLA. QUALIFICATIONS

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. Ability to work under pressure Ability to maintain positive environment and work independently Ability to manage multiple tasks Ability to promote and work in a safe manner according to established standards and practices EDUCATION and/or

EXPERIENCE

High School Diploma/GED, One to three months related experience and/or training; or equivalent combination of education and experience.