Job Summary
Responsible for the cleaning and sanitization of cooking utensils and service ware to provide cooks, bus persons and food servers with appropriate equipment for guests' dining experience. Also requires cleaning of physical surroundings.
Essential Job Functions
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly. Quickly wash all ware and replace in storage areas as designated. Physical strength and stamina are essential to this position due to the high activity level.
Keep dish machine properly cleaned and filled with water per hotel standards.
Clean kettles, tilt skillets, pots and pans promptly and completely so cooks can carry out their work.
Perform general/routine cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
Clean and dry floors to avoid slip/fall accidents.
Separate linen from other debris.
Adhere to all company policies and procedures.
Follow safety and security procedures and rules.
Know department fire prevention and emergency procedures.
Utilize protective equipment.
Report unsafe conditions to management.
Report accidents, injuries, near-misses, property damage or loss to management.
Provide for a safe work environment by following all safety and security procedures and rules.
Maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
Perform any related duties as requested by management.
Assist other Kitchen Personnel when need.
Knowledge, Skills & Abilities
Hold a current Food Handler Card.
Knowledge of and how to maintain service ware to compliment guest experience.
Ability to operate commercial kitchen dishwash machine in accordance with hotel and health department standards.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Physical Demands
Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to push/pull heavy service carts.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
Constant twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
Publié Le 6 Novembre 2024
