Dishwasher- Meadia Heights Golf Club

Bobby Jones Links•West Lampeter Township, PA

9d•Onsite

About The Position

Meadia Heights Golf Club, managed by Bobby Jones Links, is hiring for Dishwashers. Bobby Jones Links is a club management and development company committed to serving people and creating exceptional experiences. The club offers a challenging private 18-hole championship course layout in Lancaster, Pennsylvania. This role is crucial for maintaining the highest sanitation standards in the kitchen and supporting continuous kitchen operations during service.

Requirements

Ability to work efficiently in a fast paced, high volume environment.
Prioritization of tasks.
Reliable attendance and punctuality.
Strong attention to cleanliness and sanitation standards.
Exceptional time management skills.
Ability to follow instructions and work as a part of a team.

Responsibilities

Washes all wares in dishwashing machine or by hand according to the highest sanitation standards.
Polishes all silverware, platters and chafing dishes.
Empties garbage cans and washes and re-lines with new bags.
Breaks down boxes, crates and removes debris.
Examines garbage for misplaced silverware, dishes, glassware, and other reusable items.
Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators, walk-ins, etc.
Sweeps and mops kitchen floors.
Stores all dishes and other wares in proper areas.
Cleans dish machine and dish area after each meal period.
Maintains inventories of soap, chemicals, and paper towels.
Transfers supplies and equipment between storage and work areas.
Assists in completing weekly kitchen cleaning and maintenance list.
Performs other tasks such as assisting in food preparation as directed when dish operations allow, storing foods after delivery, and cleaning coolers, freezers, and storerooms.
Maintains pace to support continuous kitchen operations during service.
Maintains organization of dish area to ensure safe efficient workflow.
Follows direction from sous chef/exec chef and adjust priorities as service demands.