Dishwasher

Description

Maintain steady supply of clean and sanitized dishes, glasses and cutlery for use in hotel kitchen. Maintain clean, sanitized and safe dish pit and surrounding areas.

ESSENTIAL FUNCTIONS:

• •Maintain proper sanitation standards regarding food, personnel and workplace as described by the Health department.
• •Arrive for scheduled shifts on time, clock in once fully dressed in uniform and ready to start shift. Uniform must always be complete with name tag.
• •Maintain sufficient supply of dishes, utensils, platters etc. throughout the shift. Constantly work to minimize amount of dirty dishware in kitchen.
• •Participate in daily cleaning tasks as assigned by Supervisor.
• •Work closely with Line Cooks and Sous Chefs to ensure proper functionality of dish machine.
• •Periodically check Kitchen and Chef’s locker room for excess linens to be taken to loading dock.
• •Change water in dish machine on a regular 2-hr basis, with every water change clean filters. Properly break machine down at end of the night.
• •Maintain dish area in an organized manner so as to keep up with the kitchen. Inform Supervisor of need for additional chemicals.
• •Periodically check garbage and cardboard and promptly remove both to loading dock as needed.
• •Sort silverware regularly, with or without assistance from the kitchen service staff. Change solution in silverware basin on a regular basis.
• •Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• •Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
• •Present a professional, quality image at all times.
• •Regular and reliable attendance.

Requirements

• •Must be able to work independently.
• •Must be detail oriented with ability to set and meet high sanitation standards.
• •Must have a valid Oregon Food Handlers permit.

PHYSICAL REQUIREMENTS:

• •Must be able to lift 50 lbs.
• •Must be flexible and capable of bending, twisting and kneeling.
• •Must be able to work in tight spaces.
• •Must be able to work on feet, stand and walk for up to 8 hours at a time.
• •Must be able to keep up with pace of department/position demands.