Temporary General Kitchen Worker

The Greenbrier Hotel•White Sulphur Springs, WV

78d•$14•Onsite

About The Position

The Greenbrier Hotel Group dba The Greenbrier Hotel located in White Sulphur Springs, West Virginia seeks Twenty-Five (25) full-time Temporary Steward/Kitchen Workers. This role is responsible for various tasks related to dishwashing, kitchen cleanliness, and station setup and breakdown to ensure smooth operations during and after service. Key responsibilities include setting up dish rooms and outlets, operating dishwashing equipment, maintaining cleanliness of the dish room and equipment, and ensuring all ware washing procedures are completed efficiently and to standard. The role also involves operations during daily service, such as scraping dishes, loading the dish machine, checking for cleanliness, and organizing glasses. During breakdown of service, the worker will be responsible for cleaning and organizing all china, glassware, trays, dish machines, glass machines, and pulpers, as well as cleaning floors, walls, and drains. Ongoing cleaning duties include picking up items from the floor, wiping spills, cleaning ice and water spills, disposing of trash, sanitizing the work area, and reporting leaks. Items that could drip must be handled appropriately when carried through the kitchen or dining room.

Requirements

Six (6) months of experience at a hotel, resort, restaurant, or private club required.

Responsibilities

Set up for service using partial racks, checking chemicals in dish machine, glass machine, Pulper and stacking belt.
Set up dish room area with the proper solution for presoaking silverware.
Turn on glass machine along with booster heater, if applicable.
Turn on Pulper unit, ensure it is working properly, if applicable.
Keep entire area neat and orderly and complete all ware washing procedures in this area.
Maintain cleanliness of entire dish room, sweep and mop area when needed.
Maintain dish machine cleanliness, change water every two hours or when needed, and de-lime at least twice a week.
Keep all clean glasses neat and always organized in dish room, ensuring racks are stored according to labels and empty glass racks are organized and stored correctly.
Scrape all dishes to maintain the dish machine can clean thoroughly.
Load dish machine so plates/china can be processed without breakage or damage.
Check dishes and other items for cleanliness as they are finished going through the dish machine before placing back into service.
Prewash soiled glasses prior to putting into racks for washing.
Stack glass racks according to alike glasses.
Clean and remove all China, glass, and black trays from dish room at the conclusion of the shift, leaving 1 partial rack if available.
Clean all shelves on the back line, organize chemicals and make sure they are in boxes.
Drain and clean glass machine, replace all internal parts in the correct order, clean back rollers and underneath, and turn off the booster heater.
Clean dish machine thoroughly, using the auto-clean cycle if available, remove and clean all screens, spray inside to remove debris, wipe down and polish outside with stainless steel cleaner, and reassemble.
Clean under front line and front scrapping line using a mild Dawn dish detergent solution.
Initiate auto-clean cycle on Pulper, clean tub, top rim, spray auger tube, check sanitizer level, and turn off the break switch when applicable.
Spot-check and clean all walls in dish room area.
Thoroughly clean floors in dish room area using deck scrubbers to remove any residue.
Flush all sinks and floor drains with 1 quart of sanitizer solution.
Ensure no dirty equipment is left for the next shift; all glasses, China, and flatware must be clean and stored properly prior to departing work area.
Pick up things on the floor even if you didn’t drop them.
Wipe spills immediately.
Ensure all ice and water are picked up and mopped dry immediately.
Throw away trash in appropriate containers.
Consistently clean and sanitize the work area.
Immediately report all leaks to the Supervisor or appropriate person.
Carry items that could drip in a way that prevents dripping through the kitchen or dining room (e.g., wipe dry, use a tray, bucket, or other container).

Benefits

On-the-job training is provided.
Overtime is available and guaranteed at no less than $20.82 per hour.
Employer will pay directly for and/or reimburse workers for transportation and subsistence from the place of recruitment to the place of work if the worker completes 50% of the work contract period.
Employer will provide or pay for worker’s reasonable costs of return transportation and subsistence back home or to the place the worker originally departed to work, upon completion of the work contract or earlier dismissal (unless returning due to subsequent employment).
Employer will pay directly for and/or reimburse workers for all reasonable inbound transportation and subsistence costs within the first workweek.
Employer will pay directly for and/or reimburse workers for all reasonable outbound transportation and subsistence costs during the last workweek.
Daily subsistence will be provided at a rate of $16.28 per day during travel to a maximum of $68.00 per day with receipts.
The employer guarantees to offer work for hours equal to at least three fourths of the workdays in each 12-week period of the total employment period.
The employer will provide workers at no charge all tools, supplies, and equipment required to perform the job.
H-2B workers will be reimbursed in the first workweek for all visa, visa processing, border crossing, and other related fees, including those mandated by government (excluding passport fees).