Dishwasher - Coeur d' Alene Inn

Coeur d'Alene Resort•Coeur d'Alene, ID

About The Position

JOB SUMMARY: Mulligan’s Restaurant Dishwasher is responsible for cleaning, transporting and storing all pots and pans used in the food and beverage operations ESSENTAL FUNCTIONS : Arrive for shift on time. Have clean uniform, name tag, time card, and meet proper grooming standards. Make sure lunch breaks and 10-minute breaks are taken when the restaurant is not in peak times. Communicate with a manager or supervisor when breaks are taken and before leaving at the end of a shift. Keep the dish areas caught up as much as possible. Must do drain and fills every hour on the hour. Keep up with general cleaning and organization of the kitchen…. Boxes broke down, dirty dish cart, sweeping, garbage cans emptied. Organize china and send other kitchens china back to their area. Assist in other kitchens when asked by management. Keep a professional, presentable appearance when running errands around the hotel. Follow and complete nightly closing list. Check out with Chef or Manager on duty Remembering to clock in and out in uniform at scheduled time

Requirements

Must be able to pass a background check
Must be willing to work weekends, holidays, overtime, and whenever our business levels dictate.
Must be able to read, write, and communicate in English.
Must be in good physical condition and be able to work on their feet for extended periods of time, in a fast paced, sometime stressful environment.
Must be able to lift 50 lbs. On a regular basis.
Must demonstrate proper safe lifting techniques at all times.
Must have food safety and sanitation training to meet Panhandle Health Department standards.
Must have effective daily organization, planning and time management.
Must be able to interact and positively motivate the Mulligan’s team, creating an environment that inspires individuals to work for the “team” not themselves

Responsibilities

cleaning, transporting and storing all pots and pans
Arrive for shift on time.
Have clean uniform, name tag, time card, and meet proper grooming standards.
Make sure lunch breaks and 10-minute breaks are taken when the restaurant is not in peak times.
Communicate with a manager or supervisor when breaks are taken and before leaving at the end of a shift.
Keep the dish areas caught up as much as possible.
Must do drain and fills every hour on the hour.
Keep up with general cleaning and organization of the kitchen…. Boxes broke down, dirty dish cart, sweeping, garbage cans emptied.
Organize china and send other kitchens china back to their area.
Assist in other kitchens when asked by management.
Keep a professional, presentable appearance when running errands around the hotel.
Follow and complete nightly closing list.
Check out with Chef or Manager on duty
Remembering to clock in and out in uniform at scheduled time