Dishwasher

Requirements:

Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Use correct cleaning chemicals for designated items, according to OSHA regulations and hotel requirements. Food handling certificate. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to compute basic mathematical calculations. Ability to provide legible communication.

Qualifications:

High school diploma or equivalent vocational training certificate. Ability to count. Knowledge of proper chemical handling. Ability to satisfactorily communicate with management and co-workers to their understanding. Physical strength and stamina to spend long hours standing and performing repetitive motions.

Responsibilities:

Adhere to hotel specifications and standards in operating the dishwashing machine to wash designated restaurant and kitchen wares, clean and maintain equipment and respective areas. Wash pots, pans, and other kitchen utensils/equipment. Plan, prep, set up and provide quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/ presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment