Dishwasher

Hilton Rosemont • Rosemont, IL

2d • Onsite

About The Position

Clean, transport and store all pots and pans used in the food and beverage operations and maintain the pots and pans room in a clean and orderly manner.

Requirements

• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans and trays of food or food items, on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have valid Food Handlers Certificate

Responsibilities

• Clean and sanitize all china, glassware, silverware, flatware, pots and pans in the hotel.
• Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans.
• Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors.
• Assist culinary staff during any special request or priorities as requested by the Executive Chef or the Sous Chef

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees