Utility Person|Kitchen General Cleaner

Donohoe Hospitality Services•Reston, VA

26d

About The Position

Utility Persons|Kitchen General Cleaners are responsible for the storage and sanitation of all dinnerware, silverware, and glassware in the hotel. The role includes operating and cleaning dishwashing equipment, maintaining sanitation and safety standards, cleaning kitchen and service areas, handling deliveries and stock, and completing special cleaning projects as assigned. The hotel operates 7 days a week, 24 hours a day, and department schedules must accommodate fluctuating business demands. Employees may be asked to work shifts other than those they prefer or normally work.

Requirements

Ability to stand for a long period of time.
Ability to lift heavy objects.
Understand chemical hazards and follow safety procedures when using chemicals and cleaning products.
Know the correct temperatures for washing, rinsing, and pre-soaking kitchenware.

Responsibilities

Operate dishwashing machines and ensure temperatures are within the specified range and chemicals are properly connected.
Properly clean and disinfect the dishwashing machine.
Sweep and mop floors; identify and remove broken items and wet areas that may be hazardous.
Clean walls, tables, racks, sink floor mats, and disposal areas.
Clean ovens, hoods, filters, drains, hot boxes, and ceiling vents.
Empty all trash cans.
Perform special cleaning projects as assigned.
Follow safety procedures when using equipment, chemicals, chemical compounds, and cleaning products.
Know the correct washing, rinsing, and pre-soaking temperatures for pots, pans, utensils, plates, and glasses.
Receive deliveries and place stock items in the proper area.
Follow proper sanitation procedures for items that cannot be washed in the dishwasher.
Maintain cleanliness of the loading dock and dumpster area.
Adhere to hotel work rules, procedures, and policies, including those in the employee handbook.
Work shifts other than preferred or normally scheduled when needed to accommodate fluctuating business demands.