Steward/Dishwasher

DRIFTWOOD HOSPITALITY MANAGEMENT•Plano, TX

10d

About The Position

The Steward/Dishwasher transports and cleans cooking utensils and service ware, providing cooks, bus persons, and food servers with the equipment needed for guests’ dining experience. The role also includes cleaning physical surroundings and supporting other kitchen personnel as needed. The hotel operates 24 hours a day, seven days a week, so shifts, start times, and weekly hours may vary according to operational needs. The position requires sorting and washing soiled ware, maintaining the dish machine, cleaning cookware and kitchen equipment, and performing routine cleaning tasks according to hotel and health standards. Team members must follow company policies and safety and security procedures, use protective equipment, report unsafe conditions and incidents, and maintain a neat, clean, and well-groomed appearance. Other related duties may be assigned by management.

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 pounds.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Responsibilities

Promptly and carefully sort soiled ware for 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.
Perform assigned general and routine cleaning using standard hotel cleaning products and adhering 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; use protective equipment and follow department fire-prevention and emergency procedures.
Report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance.
Assist other kitchen personnel as needed and perform related duties requested by management.