Dishwasher

Status: Seasonal, Full Time, Non-exempt

Responsibility: High Level of supervision needed. Low level of operational decision making.

Reports to: Sous Chef, Executive Chef

Skill:

• Advanced Safety Skills – Observe safety rules, safely operate equipment, food safety consciousness, CPR and First Aid.
• Basic Teamwork and Communication Skills – Interact, work and relate with people, listen, speak, read, write, observe, use English fluently.
• Basic Cooking and Food Preparation – Weighing, measuring, knife skills, peeling, grating, tenderizing, marinating, sauté, grilling, roasting, baking, preparing ingredients and equipment, setting time and temperature, food safety, food presentation, judging and modifying sensory properties, knowledge of menu components.

Effort:

Medium – Walk and stand for extended periods of time. Bend, reach, push, pull, lift and carry up to 50 pounds.

Work Conditions:

Level 3 – Most of the work is performed indoors, some outdoors, variable schedule based on business demands, some duties require working with hazards.

Duties:

• To provide sanitary small wares, dishes, service ware and utensils for all operations of the foodservice department, and to provide a sanitary environment in which these items may be stored.
• Support the luxury dining experience by maintaining supplies for food and beverage service.
• Maintain par levels of stock; complete requisition for additional supplies as appropriate.
• Provide a supply of clean dishware, glassware and pans; take corrective action to maintain supply level.
• Participate in the operation of the stewarding department.
• Check the proper operation of the dish machine/cleaning equipment daily.
• Keep food and beverage areas clean.
• Participate in the cleaning of floors, work surfaces, etc.
• Ensure that all work surfaces are clean and sanitized regularly.
• Remove all trash and waste as necessary.
• Perform other duties and the request of supervisor.