Dishwasher

Principal Responsibilities:

Operates dishwasher to properly clean all dishes and cooking utensils used in the kitchens, restaurants, and banquets. Scrubs pots and other cooking equipment. Re-stocks all supplies in the assigned areas. General kitchen cleaning duties including the cleaning and mopping of kitchen floors and trash removal.

Essential Functions:

• Washes dishes and other cooking utensils at proper water temperatures and the proper use of the dish washer machine.
• Restocks all clean glasses, silverware and plates and maintaining adequate levels of clean tableware and kitchenware.
• Performs general cleaning in order to stay in compliance with the Health Department, including the food preparation and production areas.
• Keeps the dish machine clean and reports any functional or mechanical problems to supervisor immediately.
• Maintain adequate levels of detergents and cleaning supplies for the kitchen.
• Removes the trash from all containers in the food and beverage areas, taking it to the dumpster.
• Puts away food stock and dry goods in their proper locations, rotating “first-in”, “first-out.”

Supportive Function:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Perform general/routine cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
• Perform other duties as assigned by supervisor, such as cleaning up unexpected spills or handling special guest requests, filling in as needed in the restaurant area, and transporting food and dishes in other areas of hotel.
• Helps monitor basic health and safety standards in the kitchen.
• Maintain open communication and interacts with all hotel team members in all departments.
• Support other team members in department to assist with a smooth operation of the kitchen.

Physical Requirements:

Below is a listing of the physical requirements for standard performance of this job:

Frequency Key: Rare, Occasional, Frequent, or Constant

 Physical Activity  Frequency

 Sitting Rare

 Walking, Standing Constant

 Climbing Stairs Occasional

Crouching/Bending/Stooping Frequent

Reaching/Grasping Frequent

Pushing/Pulling Frequent

Near & Far Vision Constant

 Hearing Constant

 Talking Occasional

 Smelling Occasional

 Lifting/Carrying (up to 50 lbs.) Frequent

Other Duties:

Assimilate into the Packard culture through understanding, supporting and participating in all elements of corporate policies. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Packard from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

Safety Requirements:

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health of safety:

· Eye goggles, Plastic gloves, Oven Mittens, and Apron

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Organizational Relationship(s):

Positions directly reporting to this position (titles):

· None

Specific Knowledge, Skills, and Abilities:

The individual must posses the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Ability to understand and communicate English to comprehend job requests, any caution or safety notices, and read labels to put food and dry goods in there proper place.
• Ability to perform duties in confined spaces and in extreme temperature ranges.
• Ability to learn and perform all essential functions accurately and safely with minimal direct supervision.
• Knowledge of operating a dishwasher, floor stripper, and buffer.
• Working knowledge of accepted standards of sanitation.
• Sufficient manual dexterity of hand in order to load and unload the dishwasher, handle all sorts of kitchen equipment, knives, slicing blades, etc.

Qualifying Standards:

Education High School graduate or equivalent preferred.

Experience Some work experience in related field preferred.

Licenses or Certificates Ability to obtain any government required license or certificate. 

 CPR Certification, and/or First Aid Training preferred. 

Grooming All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

Other None