Dishwasher | Part-Time | Palm Springs Convention Center

Oak View Group•Palm Springs, CA

About The Position

The Dishwasher washes and sanitizes tableware, serving materials, cooking equipment, and small wares, ensuring items are clean and free of contamination risk before reuse. The role supports kitchen and banquet operations by maintaining sanitation and food-safety standards, keeping work and receiving areas clean, and preparing service stations and equipment for events. The employee must maintain excellent attendance and be available to work events as scheduled based on business needs. The position pays $20.00 per hour and will remain open until February 5, 2027.

Requirements

Be dependable and demonstrate strong attendance and punctuality.
Be able to work in a fast-paced kitchen and banquet environment.
Demonstrate strong attention to cleanliness, organization, and detail.
Be able to follow directions and safety procedures.
Have open availability, including evenings, weekends, and holidays.
Be available to work PM shifts and extended shifts during high-volume events and peak seasons.
Possess or be able to obtain a valid Food Handler's certificate.
Be able to stand, walk, bend, and lift for extended periods.
Communicate with employees, co-workers, management staff, and guests in a clear, business-like, respectful manner that supports a positive, enthusiastic, and cooperative work environment.

Nice To Haves

Previous dishwashing, stewarding, or banquet experience is preferred but not required.

Responsibilities

Ensure the highest sanitation levels for previously used items so they can be reused in clean condition and free of contamination risk.
Utilize and implement M.S.D.S. criteria, food and product safety requirements, and food and beverage policies and procedures.
Remove trash and maintain loading and receiving areas in a safe and clean condition.
Stock plates, glasses, pots, utensils, and pans after cleaning.
Clean and sanitize food service areas and equipment.
Assist with event breakdown, inventory organization, and proper storage of equipment after functions.
Set up and break down banquet scullery stations for events and functions.
Set up, stock, maintain, and clean food handout and service stations for banquet operations.