JOB OVERVIEW:

Clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment, and work area in a timely manner.

KEY DUTIES:

1. Set up work station as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate work stations. Replenish as needed for all shifts. Rinse/scrape all dishes. Operate dishwashing machine to manufacturer specifications and instructions. Place clean dishes in assigned storage location.
2. Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned. Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
3. Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
4. Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations.
5. Set up and monitor the pot sink according to procedures.
6. Sweep and mop kitchen floor at the end of each meal period and after each spill.
7. Monitor chemicals and water temperature during shift. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
8. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
9. May assist with other duties as assigned.

Qualifications and Requirements:

Basic reading, writing and math skills.

This job requires ability to perform the following:

1. Carrying or lifting items weighing up to 75 pounds
2. Standing up and moving about the kitchen or other designated areas
3. Handling, objects, products, chemicals, cleaning supplies and utensils
4. Bending, stooping, kneeling

Other:

1. Communicating with other people, following instructions.
2. Reading abilities are utilized often when reading chemical or machine labels or operating instructions.
3. Basic mathematical skills are used to mix chemical solutions.
4. May be required to work nights, weekends, and/or holidays.

Work Area: Main Kitchen, F& B service areas.