Dishwasher

POSITION TITLE: Dishwasher DEPARTMENT: Food and Beverage REPORTS TO: Chef FLSA DESIGNATION: Hourly Non-exempt DATE WRITTEN/REVISED: April 2019 Position Purpose: A hands-on working position that supports the mission of a profitable and efficient kitchen operation by striving to ensure product cleanliness standards and quality.
Work in kitchen dish area or assist food preparation.
Essential Functions: • Work in kitchen dish area washing and storing dishware, pots and pans according to standards.
• Proper dish area set up, stocking, cleanup, and tear down procedures.
• Display proper professional attitude, demeanor and cooperation toward peers, management and guests.
• Handle kitchen supplies and equipment to achieve property food expense guidelines.
Workplace Attitude, Behavior: Uphold and abide by the policies in the Associate Handbook, for your position.
Follow these policies, rules and regulations for the safe and effective overall operation.
Must have commitment to company values.
Maintain a positive approach to working with and supporting your fellow associates.
Be a good role model and actively seek opportunities to help maintain a positive work environment.
Do your part to promote cooperation and teamwork within your department.
Be proactive, and do your part, to assure your property has a “harassment free” work environment.
Report any harassing behavior immediately.
Work schedule prescribed by the Chef.
Work either on the restaurant kitchen or banquet kitchen prep line.
Work restaurant line when requested.
Work overtime when requested and approved.
Professionally represent the hotel and property when in contact with community and industry organizations at events held at hotel.
Proper uniform is required and maintain a neat, clean and well-groomed appearance per policy.
Must comply with department appearance guidelines.
Display a professional attitude, demeanor, conduct, and cooperation effort toward guests, peers and management.
Must be excellent team player with all departments of the hotel.
Regular attendance, in conformance with the schedule, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the food and beverage operation.
Please see your department ©2019 Regency Hotel Management.
All rights reserved.
Unauthorized copying or duplication prohibited 2 or scheduling manager.
Attendance at all scheduled training sessions and meetings is required.
Channel comments regarding other staff or unsatisfactory performance to the Manager on duty.
Communicate shift/daily operations information, business needs, repair and equipment needs to Management Team.
Notify your manager within 24 hours in the event you may have been injured on the job.
Complete injury forms as required.
Workplace Duties: (See Training Guide for Reference) Work on the restaurant kitchen dish line or assist with kitchen prep line, as assigned.
Work a schedule prescribed by the Chef.
Work a flexible schedule and open/close as needed.
Actively participate, learn and cooperate with the training process.
Learn and demonstrate how to properly use the dish machine.
Learn to set up, maintain, tear down and clean accordingly to shift.
Work in the dish area, as a scheduled employee, loading and unloading dishes.
Assist in proper use and maintain the dish machine by rinsing and loading items correctly.
Use a breakage bucket for broken dishes and glassware.
Keep the department clean/organized and dishes stocked/stored during meal periods.
Learn proper storage for all dishware, pots, pans and utensils.
Keep your work area neat, clean and organized during meal periods.
Clean the kitchen and dish area during slow periods.
Floors, walls, carts and other equipment as designated.
Learn to and safely clean convection ovens, mixers, slicers, choppers, steamers and fryers.
Empty all designated trash containers during and at the end of shift.
Dispose in trash dumpsters.
Learn and practice all kitchen safety procedures such as; how to move on the line, work with hot pans and ovens, proper knife handling, broken glass/dishware handling, etc.
Breakdown all boxes during and after shift.
Take to storage container.
Carry pans, kettles, and trays of food to and from work stations, stove and refrigerator.
Complete assigned duties properly and effectively.
Keep work areas clean and organized.
Properly handle all kitchen cooking equipment, supplies and other non-food products to prevent breakage, waste and unnecessary expense.
Carry out all shift set up, closing and cleaning duties, as assigned.
Demonstrate cleaning, sanitation and maintenance for the general kitchen, equipment, walk-ins, coolers and storerooms.
Assist Chef/Sous Chef to assure all food products and kitchen supply deliveries are safely received, stored and rotated.
©2019 Regency Hotel Management.
All rights reserved.
Unauthorized copying or duplication prohibited 3 Learn Health Department standards and codes.
Learn basic food safety and sanitation practices.
Label, date and rotate all product and follow food storage guidelines.
Do your part to achieve a minimum Health Department score of 90%.
Complete other duties and projects assigned by Supervisor or Sous Chef.
This may include putting food orders away, assisting with other prep, kitchen cleaning or other duties as assigned.
Qualifications: The individual must possess the job knowledge, skills and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job.
This being with or without reasonable accommodation, using a combination of knowledge, skills and abilities.
Education: High School Diploma or GED preferred.
Experience: Three months kitchen experience necessary.
One-year cooking school education certificate preferred.
Specific job knowledge, skills and abilities: • Ability to read, write and speak basic English in order to read recipes, process information and communicate with other staff.
• Good inter-personal and group social skills, perform as a team member.
• Good organizational skills and multi-tasking skills.
• Exercise good judgment and attention to detail.
• Knowledge of food recipes, menus, preparation and presentation.
• Follow detailed instructions with minimal supervision at times.
• Possess basic knife handling skills and experience.
• Basic skill and experience with kitchen equipment, such as stovetops, ovens, steamers, slicers, mixers, broilers, grills and dish machines.
• Possess basic computational ability.
Physical Requirements: • Stand, sit, walk, climb, bend, crouch/stoop, twist and reach for extended periods of time.
• Able to be upright, on feet, up to eight hours at a time.
Able to work the cooking line for up to five hours at a time.
• Have moderate to high level of energy and physical stamina.
• Able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis.
• Most work tasks are performed indoors.
Temperature is moderate to high, and are somewhat controlled by kitchen environmental systems.
Kitchen temperatures can be extremely hot at times.
• Noise level, in the kitchen, may be moderate at times.
Must have good hearing ability.
• Have good vision to be able to read recipes and par lists.
• Lift up to 50 lbs.
on a regular and continuing basis.
Appearance Guidelines: Hotel Department uniform is required.
See Kitchen Department dress and appearance guidelines.
Also, one must maintain a neat, clean and well-groomed appearance.
©2019 Regency Hotel Management.
All rights reserved.
Unauthorized copying or duplication prohibited 4 Upon employment, all employees are required to fully comply with Regency Hotel Management rules and regulations for the safe and effective operation of the hotel’s facilities.
Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.
It may be changed and updated at any time.
I have read and understand the requirements of the Property and Regency Hotel Management and will comply with the responsibilities of my position.