SUMMARY:  The Dishwasher is primarily responsible for overall cleanliness, sanitation, and compliance with state and local health regulations in the kitchen area(s). S/He will maintain the kitchen areas to ensure maximum guest satisfaction.

Must be able to work nights (up 12am or 1am), weekends, and holidays.

Job Functions:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain positive guest relations at all times.
• Attend daily briefings, training sessions, and meetings as required.
• Set up work stations for kitchen staff.
• Clean and sanitize all kitchen equipment, food storage areas, walk-in fridges, freezers, ovens, and dry storage cupboards.
• Properly clean and store dishes and other kitchen equipment in the correct areas.
• Fill dish washing machines and ensure the correct levels of cleaning chemicals are being used.
• Maintain efficient traffic patterns in the kitchen area(s).
• Ensure that equipment is prepared and operational for the following day’s work.
  • Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
  • Inform management of hazardous situations, emergencies, or threats to the security of guests or other team members.
  • Report all accidents and breakages to the Executive Chef.
  • Report and/or take action on any equipment breakdown or safety issue relevant to your work area.
  • Adhere to hotel requirements for guest/team member accidents or injuries and in emergency situations.
  • Work in a safe manner and abide by OSHA regulations and the hotel’s policies in regard to accident and incident reporting procedures.
  • Adhere to relevant Workplace Safety and Health standards and Food Safety Hygiene standards.
  • Meet grooming standards of the hotel as set out in the Team Member Handbook.
  • May assist with other duties as assigned including but not limited to assistance with food dish-up, completing set-up sheets, assisting with set-up and break-down for various events, etc.

Associate is held accountable for all duties of this job and other duties as assigned.

Experience & Education:

• One year of experience in stewarding, kitchen maintenance, kitchen operations, or similar
• Knowledge of food and beverage service operations preferred

Job Requirements

• Must be a United States citizen or possess a valid work permit
• Must be able to read, write, and speak English
• Must have exceptional communication skills
• Must be detailed orientated and work well under pressure
• Must be able to work in a fast paced environment
• Ability to work a flexible schedule that may include evenings, weekends and holidays
• Must have the ability to deal effectively and interact well with employees
• Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
• Possess strong motivational, organizational and verbal communication skills
• Ability to travel to attend workshops, tradeshows, conventions, etc.

Working Conditions:

• Must be able to stand and move about the kitchen area for a whole shift
• Must be able to frequently stand up or move within and outside the facility
• Must be able to carry or lift items weighting up to 50 pounds
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements consistent with kitchen work
• Must be able to handing food items, objects, projects, and utensils in a safe manner
• Must be able to frequently bend, stoop, and kneel
• Must be able to frequently handle kitchen supplies and equipment to maintain the facility