Dishwasher

A Steward is responsible for maintaining cleanliness and proper storage of all china, glass and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment utensils, and the physical work area. He/she is also responsible for assisting with food storage and rotation.

Qualification Standards

Education & Experience:

• High school diploma or equivalent and/or experience in a hotel or a related field required preferred.

Physical requirements:

• Flexible and long hours sometimes required.
• Heavy work – Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.

Mental Requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to multi task.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must routinely meet deadlines.

Duties & Functions

Essential:

• Approach all encounters with guests and and associates in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain a high standard of personal appearance and grooming, which includes wearing the proper uniform and name tag when working.
• Comply at all times with standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Associates must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow associates.
• Ensure compliance of all policies and Code of Conduct as specified in the Associate Handbook.
• Establish and maintain good communications and team work with fellow associates and other departments within the hotel.
• Operate the dish-washing equipment to ensure that all china, glass and silver are cleaned thoroughly and sanitation of such is maintained.
• Replace all clean china, glass and silver in its proper storage location using care to minimize breakage.
• Wash pots, pans and kitchen utensils following proper procedure for their cleanliness and sanitation, storing them in the proper location.
• Sweep and mp floors in the kitchen and café.
• Empty garbage from food and beverage areas into the hotel dumpster.
• Maintain the cleanliness of the back dock and dumpster area.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Be familiar with all hotel policies.
• Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment as needed.
• Be familiar with the hotel’s emergency procedures.
• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and all other employees.