ESSENTIAL DUTIES AND RESPONSIBILITIES
- Takes hot and cold foods to cafeteria from the kitchen in a timely manner.
- Replenishes all non-food items as needed.
- Clean and stock supplies, such as, plates, silverware, pots, pans, and other utensils.
- Cleans food serving areas, including counters, and utensils
- Must be able to maintain the proper level of sanitation in accordance with health dept. and Stewarding standards in all kitchen outlets.
- Cleans and sanitizes all china and flatware.
- Must be able to clean and sanitize all kitchen equipment in a safe manner.
- Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.
- Must be able to work inside and maneuver throughout the kitchen areas.
- Must be able to tolerate hot temperatures in excess of 115 degrees near dish machine, when assigned for entire shift.
- Must follow guidelines for using cleaning chemicals
- Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
|