Dishwasher at the MHBC

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 Chef 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.