Dishwasher

Essential Duties and Responsibilities:

• Perform job functions with attention to detail, speed, and accuracy.
• Follow directions.
• Adapt to priority changes in workflow or requirements.
• Operate designated machinery.
• Remain extremely alert while operating machinery.
• Exert physical effort in transporting equipment and wares.
• Work an eight-hour shift in hot, noisy, damp, and sometimes close conditions.
• Endure abundant physical movement in cleaning various work areas.
• Use all senses to ensure quality standards are met.
• Differentiate dates.
• Operate, clean, and maintain all equipment required in job functions.
• Perform job functions with minimal supervision.
• Work cohesively with co-workers as part of a team.
• Use correct cleaning chemicals for designated items, according to OSHA regulations and hotel requirements.
• Set up and organize workstations with designated supplies and equipment, and report shortages to the Supervisor. Replenish as needed throughout the shift.
• Check the working condition of the dishwashing machine in accordance with specifications; rectify any differences.
• Fill the dishwashing machine with specified amounts of designated chemicals. Ensure that the temperature level of each cycle is set to standards.
• Organize the breakdown area for dropping off dirty wares according to department standards.
• Remove excess food, debris, and film from soiled wares before placing them in the dishwashing machine.
• Position wares in designated racks correctly and send them through the dishwashing machine only when full.
• Clean only designated wares in the dishwashing machine.
• Remove washed wares from the dishwashing machine and allow them to air dry.
• Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
• Sort, stack, and store cleaned wares in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Change dishwashing water/filters and refill as specified to ensure all wares are properly cleaned.
• Monitor the usage of dishwashing machines and chemicals to ensure efficient use of water and chemicals.
• Maintain the cleanliness and working condition of the garbage disposal.
• Maintain cleanliness and organization of work areas throughout the shift.
• Break down and clean the dishwashing machine and work areas following specifications in accordance with departmental standards.
• Clean and sanitize pots, pans, utensils, and other kitchen equipment in accordance with departmental standards.
• Stock kitchen lines with designated cleaned wares, utensils, and equipment.
• Clean spills in the kitchen and work areas immediately.
• Use designated chemicals, supplies, and equipment (brooms, mops, stripper, buffer, etc.) to clean various floor surfaces.
• Transport mats to the designated area and clean them according to standards.
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items that do not belong and place in correct areas.
• Transport garbage containers from kitchen and work areas to the dumpster; empty and clean according to standards. Adhere to recycling regulations.
• Report any damages, maintenance problems, or safety hazards to the Supervisor.
• Adhere to all Health Department, sanitation, and safety regulations as required by the hotel.
• Organize and restock work areas for the next shift as specified in departmental standards.