Dishwasher/Busser

Description

TITLE: Dishwasher/Busser

DEPARTMENT: Food and Beverage

REPORTS TO: Kitchen Manager/Restaurant Supervisor

HOURS : 7AM - 2PM, 4PM-11PM

SUMMARY

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware. Bus tables as guests finish and leave.

ESSENTIAL RESPONSIBILITIES

• •Gathers all dirty dishware from tubs brought to the dish room, rinses, and stacks in dishracks, always clearing dishes of leftovers and trash in order to prepare for automated washing.
• •Loads full dishracks on belt and ensures correct placement in accordance to the instructions for the operation of the machine. Operates automatic dish washing machine by using controls as instructed.
• •Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwashing machine by monitoring and adjusting controls.
• •Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff.
• •Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required. Inspects for cleanliness, manually dries with hand towels, and puts away in correct places.
• •Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners.
• •Maintains the automatic dishwashing equipment in good condition and working order in accordance with manufacturers' instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations.
• •Keeps the dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated health compliance requirements.
• •Mops kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens.
• •Gathers all trash cans from kitchen work areas at end of each shift and empties into outside trash compactor.
• •Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors.
• •Performs other duties as assigned, requested or deemed necessary by management.

OTHER RESPONSIBILITIES

All other duties as assigned, requested or deemed necessary by leadership.

SUPERVISORY DUTIES

None

BEHAVIORAL FOCUS

At G Lodging, our core values which provide a guide for our decisions are:

• •Do the Right Thing : demonstrate empathy, honor and integrity in all that we do.
• •Think We, not Me: Together as a team we reach new heights in our work and community.
• •Be Your Best Self : We are engaged, move with purpose, and serve with enthusiasm.
• •Think Like a Guest, Act Like an Owner: Anticipate the needs of our guests and value our properties.

CORE COMPETENCIES

Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associate, regardless of role which include:

• •Integrity and Respect
• •Communication
• •Innovation
• •Teamwork and Relationships
• •Hospitality
• •Job Excellence

Requirements

Education/Formal Training

None

Experience

None

Knowledge/Skills

Must have a basic knowledge of dishwashing.

Physical Demands

The physical demands described here are representative of those that must be met by an associate 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 see minute objects at arm’s length, to read meters and controls.
• •Must be able to bend, squat, crouching, crawling, reach and retrieve items from above head.
• •Must be able to lift, push, pull and carry up to 50 lbs. to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
• •Must be able to travel up to 300 feet and standing on a regular basis throughout the shift.
• •Must be able to understand and follow verbal/written instructions and able to communicate.
• •Must be able to perform multiple tasks at one time and able to pay attention to sound and sight details in crowded and noisy situations
• •Must have the ability to keep breakage to a minimum by handling china, glassware and fragile equipment with care.

Environment

Prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Going in the freezer temperatures can be -10 degrees.