Dishwasher

Description

HOURLY RANGE: $14.00 to $16.00 Per Hour

There are full time and part time positions available.

ALL FULL TIME POSITIONS:

In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

FUNCTIONS STATEMENT:

Operate and maintain an aseptic and aesthetic dishwashing room, machine and related equipment in order to produce sterilized dishes, cooking containers, utensils, and related restaurant and food service items.

MAJOR DUTIES:

Load, run and unload dish machine.

Keep the dish machine clean and report any functional or mechanical problems immediately.

Monitor dish machine water temperature to ensure sanitary wash cycle.

Wash and store all tableware and kitchenware.

Keep dish room clean and organized.

Maintain adequate levels of clean tableware for dining room and kitchen.

Bag and haul dish room trash to dumpster at designed times.

Handle tableware carefully to prevent breakage and loss.

Maintain adequate levels of dish detergents and cleaning supplies.

Clean food preparation and production areas as required.

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.

FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION

Knowledge of food, air borne and unsanitary cleaning cloth microbes, germs and bacteria.

Knowledge of Public Health prescribed hand-washing techniques.

Knowledge of appropriate and inappropriate greeting techniques and what constitutes “undue familiarity”.

Knowledge of the duties of other positions similar in nature in order to fill in when necessary.

Knowledge of the characteristics of various cleaning agents and detergents and their prescribed uses.

FACTOR 2: SUPERVISORY CONTROLS

Incumbent is under the direct supervision of the Executive Grand Chef or his designee.

The supervisor assigns work, advises on changes in procedures and is available for assistance when required.

Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.

FACTOR 3: GUIDELINES

Written and oral guides provide specific instructions for doing the work.

Most of these instructions are easily memorized and require little interpretation.

When instructions do not apply, the problem is referred to the supervisor.

These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

The complexity level ranges from a low level to a medium level that involves transferring dishes, utensils, pots and pans to operating very expensive equipment that must be covered by a preventive maintenance plan.

FACTOR 5: SCOPE AND EFFECT

The primary purpose of the work in this position is to create a safe climate for the customer by providing sterile dishes, pots, pan and utensils.

The purpose of the work is to create a satisfied customer and generate a profit by providing quality services through the Fire lake Grand Casino Food and Beverage Department.

FACTOR 6: PERSONAL CONTACTS

Personal contacts include all kitchen staff, waitresses, hostesses, and members of management, bus persons and inspectors.

FACTOR 7: PURPOSE OF CONTACTS

The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

FACTOR 8: PHYSICAL DEMANDS

Be able to work in hot, wet, humid and loud environment for long periods of time. Be physically able to lift, reach, bend and stoop.

Be able to working in a standing position for long periods of time (up to 5 hours).

Be able to safely lift dish racks and stacks of dishes weighing up to 40 pounds up to 30 times per shift.

FACTOR 9: WORK ENVIRONMENT

Normal restaurant environment.

NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.