Hilton Garden Inn Downtown Detroit Dishwasher - Spire Hospitality
Description
This role will provide outstanding Guest Services within our Food & Beverage - Culinary TEAM, responsible for all food preparation for the hotel.
When you join SPIRE, we ensure that you receive the support, tools, and resources for your success as well as the opportunities you need to grow as an individual and excel in your hospitality career.
The ideal candidate will be available to work the AM shift and ensure food is cooked in accordance with established standards in order to provide optimal customer service.
Job DescriptionThis role will provide outstanding service and sanitation.
When you join SPIRE, we ensure that you receive the support, tools, and resources for your success as well as the opportunities you need to grow as an individual and excel in your hospitality career.
Role and ResponsibilitiesClean all filters and hose out inside of machine before filing dishwasher
Check water temperatures
Wash cycle 160 degrees minimum
Rinse cycle 180 degrees minimum
Scrape and clean all dishes
Stack all dishes together by size and type
Turn on dishwasher and fill dish racks
Use presoak tub for all silverware
Read directions on the soap box
Empty presoak tub when half full
After emptying presoak tub, separate knives, forks, and spoons
Use silverware racks for washing silver, all silverware must be up
Separate water glasses, juice glasses and coffee cups and use the proper size rack to wash each type separately
All cooking utensils and pots and pans must be washed by hand
Clean up and turn dish machine off:
Turn conveyor off first after all dishes have been washed
Turn off heater (red light will go off)
Turn off water valves to drain machine
After washing all counters with soapy water, all stainless steel must be wiped dry=
Hose out the water tanks on the dish machine
The utility sink and the broom hanger must be kept clean and neat at all times.
Hood filters from the cook's line must be washed and left to dry every night
After turning off and clearing dish machine: Remove all floor mats to loading area, pump used grease into large tub in grease room, carry all trash to dumpster, scrub mats with hose in grease room, cleaning floors and closing kitchen
Remove everything from floor area that can be lifted and put on counters
Sweep entire floor
Use mop bucket with soapy hot water (use floor soap) and scrub onto floor with a broom
Rinse soap from floor with clean mop. Be sure to mop under cooks' line and between machine
Squeeze out all soapy water into drains and mop up puddles as necessary
Specific Job Knowledge and Skills:
The individual must possess 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 read the English language to fully comprehend job requests, caution notices and similar written materials.
Ability to grasp, lift and /or carry or otherwise transport up to 50 lbs.
Ability to move or push goods on a hand cart/truck weighing a maximum of 200 lbs.
Physical Demands /Work Environment:
The physical demands and work environment characteristics described here represent those that an employee must meet to successfully perform the essential functions of this job.
Other Expectations:
Due to the seasonal nature of the hospitality industry, team members may be required to work varying schedules to reflect the hotel's business needs.