Job Type: Dishwasher

English Requirement: Intermediate

Salary Per Hour: $8.25 per hour

Students who stay until contract end date are eligible for an end of season bonus (based on total number of hours worked).

Job Description:

· Operate dishwashing machine and maintain organization by proper rack stacking and silver presoaking.

· Empty all trashcans over 3/4 full at end of shift, wash out and return to kitchen.

· Keep floors clean and dry by sweeping, mopping, and picking up wet spills immediately.

· Assist the Public Area Attendants whenever necessary as directed by a supervisor.

· Maintain floors and dishes to ensure that the highest quality standards are consistently maintained.

· Interact with fellow associates in a courteous and professional manner.

· Possess full knowledge of all matters relating to proper cleaning techniques.

· Provide guest services in a highly professional manner exceeding guest expectations at all times.

· Clean walls, tables, racks sinks, floor mats and disposal area. Polish stainless steel.

· Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as specified by lead steward.

· Maintain mop station with 2 mops/buckets, 2 brooms, and proper cleaning solutions.

· Establish and maintain a high standard of cleanliness and sanitation in all food service outlets in the hotel.

· Perform routine maintenance and cleaning inspections on dish room equipment to include but not limited to carts and fixtures in assigned areas in accordance with Department S.O.P.s and work practices.

· Attend and participate in all appropriate and/or mandatory meetings and ongoing training sessions.

· Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor.

· Compliance with company policies to include: following daily and weekly cleaning checklists and documented standards of cleanliness and organization.

· Maintain a high level of the sanitation and safety standards through weekly inspections.

· Possess full knowledge of all matters relating to proper cleaning techniques.

· Efficiently distribute all supplies and equipment to all food and beverage outlets.

· Perform special cleaning projects as assigned.

· Special Uniform/Dress Code:Students must purchase and wear black pants and black socks; shirts/chef jackets and hats will be provided by the restaurant

Gold Key/Professional Hospitality Resources, page 10