Dishwasher

DRIFTWOOD HOSPITALITY MANAGEMENT•Albany, NY

11d•$16 - $16•Onsite

About The Position

The Dishwasher transports and cleans cooking utensils and service ware to provide cooks, bus persons, and food servers with the appropriate equipment for guests’ dining experiences. The role also involves cleaning physical surroundings and assisting other kitchen personnel when needed. The hotel operates 24 hours a day, seven days a week, so shift days, start times, and weekly hours may vary. Physical strength and stamina are essential because of the position’s high activity level.

Requirements

Hold a current Food Handler Card.
Knowledge of service ware and how to maintain it to support the guest experience.
Ability to operate a commercial kitchen dish machine in accordance with hotel and health department standards.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Ability to push or pull service carts weighing up to 100 lbs.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 lbs.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.
Physical strength and stamina for a high-activity-level position.

Responsibilities

Promptly and carefully sort soiled ware for proper processing through the dish or pot machine.
Wash ware and return it to designated storage areas.
Keep the dish machine clean and filled with water according to hotel standards.
Clean kettles, tilt skillets, pots, and pans promptly and thoroughly so cooks can work.
Perform assigned routine cleaning using standard hotel cleaning products and adhere to health standards.
Clean and dry floors to help prevent slip-and-fall accidents.
Separate linen from other debris.
Follow company policies and safety and security procedures; know department fire prevention and emergency procedures; and use protective equipment.
Report unsafe conditions, accidents, injuries, near-misses, property damage, or loss to management.
Maintain a neat, clean, and well-groomed appearance according to team member handbook standards.
Perform related duties requested by management and assist other kitchen personnel as needed.