- Handles and washes all glass, silverware, china, pots and pans and cooking utensils utilized by the banquet and culinary staff.
- Handles and polishes all silver and copper chaffers and serving utensils to include coffeepots, tea pots, trays, goose necks and water pitchers.
- Stores the above listed items in a neat and organized way always storing them in their assigned areas.
- Empties all garbage cans and the disposal of all cardboard utilized by the culinary staff.
- Cleans and restocks employee cafeteria and sets out food for lunch.
- Cleans all trashcans and returns them with trash bags to the proper areas of the kitchens.
- Cleans all dish machines on a weekly basis.
- Cleans kitchen equipment as required by the Executive Chef.
- Cleans outside ground near back loading dock and dumpster area.
- Cleans all floors throughout the culinary departments and the mats used in these areas.
- Burnishes all silverware as required.
- Processes all plate ups for banquets.
- Completes all dish outs for banquets.
- Disposes of broken glassware and dishes.
- Ensures required hot boxes are clean, plugged in (or sterno lit) and stocked with the appropriate number of plates and covers for upcoming events.
- Ensures all walls and ceilings are clean at all times.
- Ensures all safety stations are properly stocked at all times.
- Arrives on time and in proper uniform.
- Punches in and out for meal breaks.
- Follows checklist duties and responsibilities given by the Executive Chef.
SUPERVISORY RESPONSIBILITIES – Not applicableQUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The catering dishwasher must possess a positive, can-do attitude, and get along well with others. They must be able to multitask and follow through on assignments.
EDUCATION AND/OR EXPERIENCE – Not applicable
LANGUAGE SKILLS
Must be able to communicate clearly with guests, customers, supervisors and fellow employees, display and pleasant and helpful attitude at all times.
MATHEMATICAL SKILLS – Not applicable
REASONING ABILITY
Must be able to analyze routine data to make appropriate judgments regarding dishwashing processes.
CERTIFICATES, LICENSES, REGISTRATIONS – Not applicable
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to push/pull/lift up to 50 pounds. Extended periods of time standing is required. Job frequently requires walking, reaching, bending, kneeling, and crouching.
HOURS
Due to the seasonal nature of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, night shifts, holidays, and/or overtime. Also, depending on the season, hours may be reduced at any time.
Source: Hospitality Online
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Description
PURPOSE AND PERFORMANCE GOALS
Provide quality, value-added professional service in the culinary department to enable the catering department to exceed brand standards for food production, presentation and taste. Provide support to Executive Chef and Banquet Cooks to assure proper cleanliness of dishes, utensils, and all culinary areas.
ESSENTIAL DUTIES AND RESPONSIBILITIES
