Dishwasher - Sip Sip Wok

Virgin Hotels•Las Vegas, NV

About The Position

The Dishwasher at Sip Sip Wok is an all-around team player who cleans and restocks dishes and helps wherever needed. This role supports a clean, organized, safe, and sanitary kitchen as part of a dynamic culinary team. The position requires following SNHD health and safety regulations, communicating effectively with customers and employees, and contributing to successful health inspections. The employee must be physically present and able to perform the role’s duties in a kitchen environment with varying noise, crowds, smoke, temperatures, water, steam, and cleaning chemicals.

Requirements

Current, legal, and unrestricted ability to work in the United States.
Ability to communicate clearly in verbal and written English.
Active SNHD Food Handler's card with at least six months before expiration.
Ability to work a flexible schedule.
Ability to move effectively and efficiently throughout work areas.
Ability to move quickly and efficiently through the kitchen and dish area.
Knowledge of kitchen health and safety rules.
Manual dexterity to safely operate cleaning tools, chemicals, and dish machinery.
Ability to work cooperatively as a team member and communicate well.
Patience and ability to stay positive under pressure.
Ability to lift, pull, push, and carry up to 50 lbs.
Ability to stand for periods of 8–10 hours.
Ability to bend, squat, and stretch in limited spaces to perform cleaning, organization, and other duties.
Ability to work amid varying levels of cold, heat, smoke, noise, and sound, with frequent exposure to water, steam, cleaning chemicals, and related hazards.

Nice To Haves

Previous dishwashing, stewarding, or similar Back of the House experience is preferred.
Enjoy working both with a team and independently as circumstances require.
Adaptability and flexibility.
A great attitude, integrity, strong work ethic, receptiveness to constructive feedback, tenacity, and self-motivation.

Responsibilities

Clean and properly store items, and organize plates and glassware.
Collect soiled dishes from dining areas and transport them to the kitchen.
Mop stockrooms and report hazardous situations to the kitchen or maintenance manager.
Consistently follow SNHD regulations and standards, including health and safety protocols for equipment operation, food handling and storage, temperature and time control logs, and sanitizing.
Communicate effectively and cooperate with Back of the House staff, customers, and employees at all levels.
Maintain a clean, organized, safe, and sanitary work area for self and team members.
Anticipate problems and find solutions; adapt direction and manage multiple aspects of work as needed.
Report health and safety incidents and concerns accurately and promptly to leadership.
Contribute to successful SNHD health inspections.
Review and comprehend necessary documentation.
Perform other related duties as assigned.