The dishwasher ensures the kitchen is supplied with clean dishes, pots, pans, and utensils. The job of keeping the kitchen clean during a shift, takes out the trash, cleans floors, etc. A Dishwasher is working as a team member in a dynamic workplace, and to follow all the safety procedures, and must have a high threshold for heat in a kitchen environment.

Primary Responsibilities:

  • Maintain all glass, china, silver, and chemical storage areas clean and organized at all times.
  • Maintain all Banquet equipment (hot boxes, chaffing dishes) clean and organized at all times.
  • Maintain all dish and pot washing equipment and areas clean and organized at all times.
  • Properly use chemicals and cleaning agents to manufacturer’s specifications.
  • Prepare and deliver banquet requisitions as directed by the Chief Steward.
  • Maintain all Back of the House traffic areas and floors clean, dry and free of clutter.
  • Understand the duties outlined by the Banquet Responsibility Sequence.
  • Participate in the proper storage and organization of all food, paper, and chemical goods.
  • Maintain loading dock and receiving areas clean and free of clutter.
  • Dispose of all trash and recyclable materials as directed by the Chief Steward.
  • Practice and adhere to Scout Culinary Standards as they pertain to stewarding.
  • Demonstrate standard sanitation practices and cleaning schedules; adhere to local and state health code regulations.
  • Assist in the cleaning, organization, and maintenance of walk-in refrigerators and food storage areas.
  • Assist in the production and transportation of buffet items.
  • Maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer as directed.
  • Follow proper payroll and uniform procedures, wear a proper uniform and maintain a high standard in regards to personal appearance as outlined in the Employee Handbook.
  • Check the schedule on a regular basis for changes. Arrive at your work area at the time listed in the schedule
  • Be aware of appearance, quality of work, and attitudes with guests.
  • Report unsafe conditions to management. Properly handle and report employee guest accidents.
  • Perform other tasks or projects as assigned by the Supervisor, MOD or hotel management.

Qualifications Essential:

  • Fundamental knowledge of receiving, storing and rotating perishable food products
  • Must possess strong multi-tasking and problem-solving skills
  • The heightened sense of urgency with strong attention to detail.
  • Ability to work without constant, direct supervision.
  • Ability to prioritize and organize work assignments.
  • Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
  • Ability to follow all of the Harbor View Hotel standards policies and procedures.
  • Ability to work productively with other employees as part of a team.
  • Ability to handle obstacles in a positive and professional manner and to effectively communicate these problems, along with suggested solutions
  • Legal ability to work in the US.
  • Basic reading, writing, and oral proficiency in the English Language. Ability to perform basic arithmetic
  • Ability to work a flexible workweek including nights, weekends and holidays.

Qualifications Desirable:

  • ServSafe certified or equivalent certification
  • Previous guest relations training
  • Experience in hospitality industry in similar position.
  • CPR certification

Requirements: Education and Experience:

  • Ability to continuously stand and walk.
  • Occasional sitting for completion of paperwork.
  • Ability to lift or move objects up to 50 lbs.
  • Standing and walking is continuous for 4-5 hours at a time.
  • Standing, walking, bending, kneeling, and ascending and descending stairs are repetitive movements.
  • Lifting and carrying a 30-lb tray is repetitive
  • Fine motor skills are needed for writing guest checks and folding napkins.
  • High school graduate.
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