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JOB REQUIREMENTS: JOB DESCRIPTION Position Title: Dishwasher Department:
Food & Beverage Direct Report: Executive Chef Classification Status:
FLSA [INSERT FLSA STATUS HERE] SUMMARY SCOPE OF ROLE Clean and restock
dinnerware, utensils and glassware. Assist other restaurant staff
members by handling other cleaning and prep tasks. MINIMUM
EDUCATION/RELEVANT WORK QUALIFICATIONS High school or equivalent
education required. Hospitality-related kitchen experienced preferred.
ESSENTIAL FUNCTIONS & RESPONSIBILITIES 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: 10% Maintain a clean kitchen, properly wash and sort soiled
dishes, and prep food as needed. Keep dish area organized and free of
clutter. 20% Set up dish stations, including dish machines and sinks.
Change water of machines and sinks every two hours, or more often as
required by the Hotel, local and state requirements. Adhere to all food
and safety regulations and procedures. 10% Maintain clean and dry floors
throughout the shift. 40% Properly wash, stack and store china,
glassware, silverware, cookware and storage containers. 10% Follow the
posted daily dish cleaning duties. 10% Assist in food prep and any other
duties set forth or requested by the Executive Chef as needed.
ADDITIONAL JOB FUNCTIONS Assist in the timely unloading and storing of
food deliveries. Maintain trash cans throughout shift and remove full
trash cans and boxes at the end of each shift. Maintain the dry storage
area and the organization of storage shelves. Inform the Executive Chef
of any kitchen accidents or violations of food safety codes and
procedures. Responsible for the proper handling of all equipment (i.e.
china, glass, silverware, items and props), ensuring proper storage
after use. KEYS TO SUCCESS IN THIS ROLE INCLUDE Requires good
communication skills, both verbal and written, and strong
problem-solving skills. Planning, multi-tasking and time management
skills. Prioritize tasks in a busy setting. Self-motivation with a high
energy level. Works well in a team-setting while also being able to work
independently. EXPECTED HOURS OF WORK Occasional: 0-19 hours per week
Part-Time: 20-29 hours per week Full-Time: 30-40 hours per week First
Shift: 6:00am1:00pm Second Shift: 2:00pm10:00pm Weekend Shift:
7:00am1:00pm SUPERVISORY RESPONSIBILITIES The Dishwasher directly
reports to the Executive Chef and the Sous Chef and has limited scope of
supervisory responsibilities based on function of position. PHYSICAL
REQUIREMENTS Ability to lift to 50 lbs., clearly verbally communicate
with employees and public, speak, hear, see, read, write, @type, dial,
reach and bend. Most work tasks are performed indoors. Temperature is
moderate and controlled by hotel environmental systems. However, must
also be able to work in extreme temperatures like freezers (-10F) and
Kitchens (+110F), possibly for one hour or more. Must be able to stand
and exert well-paced mobility for up to 8 hours in length. Must be able
to exert well-paced ability in limited space. Must be able to bend,
stoop, squat and stretch to fulfill cleaning tasks. Must be able to
exert well-paced ability to maneuver between functions occurring
simultaneously. Must be able to push and pull carts and equipment
weighing up to 250 lbs. frequently. Requires grasping, writing,
standing, sitting, walking, repetitive motions, climbing, listening and
hearing ability and visual acuity. Talking and hearing occur
continuously in the process of communicating with guests, supervisors
and other associates. Vision occurs continuously with the most common
visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
GROOMING All associates must maintain a neat, clean and well-groomed
appearance per IDM standards. TRAVEL REQUIREMENTS 0% travel including
car, train and/or airline travel along with overnight stays, will be
required as we operate properties in multiple states. OTHER Please note
this job description is not designed to cover or contain a comprehensive
listing of activities, duties or responsibilities that are required of
the employee for this job. Duties, responsibilities and activities may
change at any time with or without notice. Regular attendance in
conformance with the standards, which may be established from time to
time, is essential to the successful performance of this position.
Associates with irregular attendance will be subject to disciplinary
action, up to and including termination of employment. Due to the
cyclical nature of the hospitality industry, associates may be required
to work varying schedules to reflect the business needs of the hotel. In
addition, attendance at all scheduled training sessions and meetings is
required. Upon employment, all associates are required to fully comply
with IDM rules and regulations for the safe and effective operation of
the hotel’s facilities. Associates who violate Hotel rules and
regulations will be subject to disciplinary action, up to and including
termination of employment. Wash dishes, glassware, flatware, pots, or
pans, using dishwashers or by hand. Place clean dishes, utensils, or
cooking equipment in storage areas. Sweep or scrub floors. Sort and
remove trash, placing it in designated pickup areas. Maintain kitchen
work areas, equipment, or utensils in clean and orderly condition.
Transfer supplies or equipment between storage and work areas, by hand
or using hand trucks. Clean or prepare various foods for cooking or
serving. *** APPLICATION INSTRUCTIONS: Apply Online:
www.idmhospitality.com
