Dishwasher - Degrees

Operational Leadership Supervises assigned area of responsibility and staff by recruiting and hiring, assigning and delegating tasks, providing direction, resolving work problems, communicating job expectations, training employees, and developing professional growth opportunities. Coordinates activities and arranges for appropriate training and technical support. Conducts annual employee evaluations, provides ongoing feedback and coaching, and effectively recommends pay increases, promotions and other personnel actions. Approves leaves and authorizes overtime as appropriate. Administers disciplinary actions upon approval and in collaboration with Human Resources. Interprets, explains, carries out and enforces the College's policies. Conducts pre/post event meetings with staff and other assigned groups. Provides communication to staff regarding actions and decisions of board of trustees and administration. Cleaning & Sanitizing Washes utensils, silverware, plates, dishes, pots, pans, dishware, glasses, and/or cutlery by hand or by machine using appropriate cleaning and sanitizing methods. Cleans stoves, grills, griddles, coolers, fryers, or other equipment using cleaning chemicals, brushes, and/or cleaning cloths. Occasionally polishes glass, silverware, cutlery, and/or utensils. Stores utensils, silverware, plates, dishes, pots, pans, dishware, glasses, and/or cutlery in a proper and sanitary manner. Assists the hospitality and culinary staff by assisting in replenishing food items, plates, cutlery, glassware, etc. during operating hours. Food Handling Transports food supplies and/or ingredients from and to the storeroom, freezer, coolers, or kitchens by using proper food handling methods. May assist with food preparation, such as blending soups or dressings, washing and peeling vegetables and/or certain meats. Collaborates with Chefs, Culinary Preceptors, Faculty and other staff. Works with and supports student interns and student employees. Facilities Management & Inventory Ensures all appropriate cleaning materials and equipment are available and set up for service in accordance with anticipated business volume. Constantly checks equipment to ensure that they are in clean and good working condition and report any maintenance needs to the Sous Chef or Executive Chef. May assist with set-up and breakdown of stations for services, as well as service areas for special functions. Keeps equipment and work area clean and in proper operating condition. Maintains cleanliness of stations, coolers, freezers, and storage areas. Communications food requisition needs to maintain inventory levels. Culture of Resect Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.