Dishwasher/Steward - Part Time

Line Dc•Washington, DC

11d•Onsite

About The Position

More than a group of hotels, The LINE is a creative community built around a sense of discovery — an exploration of buildings, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture. Our endeavor is to reflect the neighborhood, culture, and spirit of the city by offering a food and beverage program devoted to the bountiful ingredients offered in DC’s Adams Morgan District. We are seeking Dishwasher/Steward to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

Requirements

High School diploma or general education degree (GED)
Three (3) years related experience in hospitality or service industry preferred
Effective communication skills
Collaborative spirit
Ethical Conduct
Computer Proficiency: Microsoft Office, Opera PMS
Cheerful Outlook
Eye for Detail
Problem solving abilities.

Responsibilities

Must be courteous and gracious, always maintaining a professional demeanor.
Establish and maintain effective communication and teamwork with fellow colleagues and other departments within the hotel.
Offer guests an enjoyable experience that conforms to the hotel’s standards of excellence, professionalism, and friendliness.
Sort and rinse dirty dishes, glass, tableware, and other cooking utensils and place them in racks to send through the dish or glass machine.
Sort and stack clean dishes.
Carry clean dishes to the line and other proper storage areas.
Change dishwater in dish machine three times per shift or as needed.
Pick up dirty pans and pots from the line through service, wash, dry and then restock items on the line.
Wash cooking equipment by hand in 3-bay sink.
Bring trash and garbage to dumpster once per day shift and twice per night shift or as needed and sweep trash around dumpster and receiving area.
Set up or break down dishwashing area.
All extra duties of rinsing, polishing, and desliming the machine.
Sweep mop floors twice a shift or as needed to keep the kitchen, stairs, dry storage, walk-in coolers and the line clean and sanitary.
Wipe up any spills to ensure kitchen floors remain dry and clean.
Notify manager when dish machine wash or rinse cycle falls below safety standard temperature.
Never touch dirty dishes before touching clean dishes without washing hands first
Check assigned stations and follow attached duties that are assigned to the dish station.
Maintain an increased awareness of safety issues throughout the hotel.
Participate in scheduled departmental and administrative meetings as requested.
Adhere to all standards of operations, policies and procedures, manuals, memos, and verbal instructions!
Be familiar with all safety and emergency procedures including OSHA requirements.