Adhere to hotel specifications and standards in operating the dishwashing machine to wash designated Restaurant and Kitchen wares, clean and maintain equipment and Dishwashing/ Kitchen/ Cafeteria/ Compactor and Storage areas. Assist in washing pots, pans and other Kitchen utensils/equipment. Complete other special cleaning projects as assigned.
ESSENTIAL JOB FUNCTIONS
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Use correct cleaning chemicals for designated items, according to OSHA regulations.
- Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
- Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
- Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
- Organize the breakdown area for drop off of dirty wares.
- Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.
- Position wares in designated racks correctly and send through dishwashing machine only when full.
- Clean only designated wares in the dishwashing machine.
- Remove washed wares from dishwashing machine and allow 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 machine water/filters and refill as specified to ensure all wares are properly cleaned.
- Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
- Maintain cleanliness and working condition of garbage disposal.
- Breakdown and clean dishwashing machine and work areas.
- Clean and sanitize pots, pans, utensils and other kitchen equipment.
- Stock Kitchen lines with designated cleaned wares, utensils and equipment.
- Clean spills in Kitchen and work areas immediately.
- Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
- Transport mats to the loading dock and clean.
- Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
- Transport garbage containers from kitchen and work areas to dumpster; empty and clean. Adhere to recycling regulations.
- Clean garbage compactor and area as assigned.
- 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 next shift.