Dishwasher

Job Overview: To ensure there are clean dishes at all times to serve the customer and clean cooking utensils to prepare the food.Responsibilities And Duties Clean all filters and hose out inside of machine before filing dishwasher Check water temperatureso Wash cycle 160 degrees minimumo Rinse cycle 180 degrees minimum Scrape and clean all dishes Stack all dishes together by size and type Turn on dishwasher and fill dish racks Use presoak tub for all silverwareo Read directions on the soap boxo Empty presoak tub when half fullo After emptying presoak tub, separate knives, forks, and spoonso Use silverware racks for washing silver, all silverware must be up Separate water glasses, juice glasses and coffee cups and use the proper size rack to wash each type separately All cooking utensils and pots and pans must be washed by hand Clean Up And Turn Dish Machine Offo Turn conveyor off first after all dishes have been washedo Turn off heater (red light will go off)o Turn off water valves to drain machineo After washing all counters with soapy water, all stainless steel must be wiped dryo Hose out the water tanks on the dish machine The utility sink and the broom hanger must be kept clean and neat at all times. Stand mops against wall, handle down so they can dry. Hood filters from the cook''s line must be washed and left to dry every night After Turning Off And Clearing Dishmachineo Remove all floor mats to loading areao Dump used grease into large tub in grease roomo Carry all trash to dumpstero Wash out trash cans and scrub mats with hose in grease room Cleaning Floors And Closing Kitcheno Remove everything from floor area that can be lifted and put on counterso Sweep entire floor• Be sure to check under cooks'' line• Do not sweep scraps into floor drains, put trash in containerso Use mop bucket with soapy hot water (use floor soap) and scrub onto floor with a broomo Rinse soap from floor with clean mop. Be sure to mop under cooks'' line and between machineo Squeeze out all soapy water into drains and mop up puddles as necessary Sort dirty linen and carry dirty tablecloths and napkins to linen hamper Know and be responsible for all bus help duties if asked by the Manager to do them Keep kitchen floor and shelves clean Help in setting up banquet rooms if asked by Manager Clean the bar when asked by the Manager Clean and straighten all storerooms and coolers when asked by the Manager Keep all walls clean Any other duty required in an emergency situationSpecific Job Knowledge And SkillsThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Knowledge of the appropriate table settings and service ware. Ability to read the English language to fully comprehend job requests, caution notices and similar written materials. Ability to grasp, lift and /or carry or otherwise transport up to lbs. Ability to move or push goods on a hand cart/truck weighing a maximum of lbs. Other Expectations Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all associates are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. All employees must maintain a neat, clean and well-groomed appearance (specific standards available).Working ConditionsEnvironmental ConditionsInside: Protection from weather conditions but not necessarily from temperature changes. A job is considered ''inside'' if the worker spends approximately 75 percent or more of the time inside.Qualifications Any combination of education training or experience that provides the required knowledge, skills and ability. Ability to obtain any government required licenses or certificates. CPR certification and/or First Aid Training preferred. No prior experience required. Prior hospitality experience preferred. Additional language ability preferred.Benefits- Paid time off, flexible schedule, Medical, Vision, Dental and 401KEqual Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor''s legal duty to furnish information. 41 CFR 60-1.35(c)Source: Spire Hospitality

Created: 2025-10-04