Position purpose: To sort, wash, and return dishes and utensils to food operations throughout the hotel. To maintain a clean and efficient workstation, while expediting clean dishes and utensils to the cook line and other areas of Food & Beverage on an as needed basis.
Properly fill and maintain dish machine according to manufacturer's standards. Maintains cleanliness standards of machine according to health department guidelines. Receives/retrieves, scrapes, rinses, and racks dishes and utensils.
Unloads dish machine, stacks, stores, and returns dishes and utensils to proper area of kitchen.
Empties garbage cans in dish area and throughout kitchen as needed; including assisting to sort recyclables as directed.
Maintains dish area including floors, walls, and counter areas within the prescribed standards of the hotel and health department guidelines.
Sweeps and mops floor in dish area, kitchen and other areas as needed.
Cleans and replaces floor mats.
Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
Wipes down counter tops and preparation areas in order to maintain a clean, efficient operation.
Restocks area with required supplies
Handles cleaning chemicals according to prescribed safety standards. Practices good safety habits with chemicals, wet floors and other slip and fall hazards throughout kitchen.
Lifts and moves of food carts, dish storage racks and other kitchen equipment as directed by supervisor.
Assists with food plate-up for banquets.
Cleans, organizes and maintains dish room area, food service equipment and tabletops, cafeteria and all back of hallways in the kitchen area.
Takes proper care of all equipment, reporting/documenting any breakage/damage/loss to Management
To help in stocking and storing all equipment and taking inventory count as and when needed
To clean coolers and ovens and cooking range line
To polish all silverware and chaffers
To help the supervisor in doing the pull sheet for the function as and when needed.
Performs general food prep as directed by kitchen management.
Performs other duties as assigned.
Demonstrates ability to change directions, learn, and progress in work environment at request/direction of Executive Chef and Sous Chefs.
Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.
