Dishwasher

The dishwasher 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 proper food storage and rotation.

Physical Requirements:
• Flexible and long hours are sometimes required.
• Heavy work – Exerting up to 100 pounds of force occasionally, and/or up to 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 the entire shift.
• Withstand temperature variations, both hot and cold.

Essential:
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Operate the dishwashing equipment to ensure that all china, glass, and silver are cleaned thoroughly and sanitation of such is maintained.
• Return all clean china, glass, and silver to their proper storage location using care to minimize breakage.
• Knowledge of proper safe handling techniques for all chemicals used.
• Report any faulty equipment to management immediately.
• Wash pots, pans, and kitchen utensils following proper procedures for their cleanliness and sanitation, and storing them in the proper location.
• Sweep and mop floors in the kitchen and restaurant.
• Empty garbage from the 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.
• Follow the proper procedures in the breakdown, cleaning, and reassembling of all kitchen equipment as needed.
• Follow all sanitation standards.