Dishwasher

Overview

Summary:

Responsible for cleaning all dishes, glassware, cooking utensils, pots, pans and other food and beverage related items for the Kitchen, Restaurants, Banquets, IRD and the Rooms areas. Incumbents operate the dishwasher, scrub pots and restock all supplies in assigned areas of the hotel. This position conducts general cleaning duties including cleaning, mopping and scrubbing of hot boxes, Queen Mary’s etc., and trash removal as well as cleaning the Kitchen area (floors, walls, ceilings).

During banquet events, Stewards assist in plating of meals and running food to the meeting space for customer events. Requires moving supplies to multiple ranch venues and operating a ranch vehicle or ranger.

• Provide the highest quality of service to the guests at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging / Brand basics. Understand the hotel improvement plan.
• Assist daily pre-shift or daily dress rehearsal
• Use and store all chemicals and cleaning materials correctly. Notify supervisor when running low on supplies for ordering.
• Sweep, mop floors, wash work tables and walls of the refrigerators and other equipment assigned using designated chemicals. Ensure that the floor and work surfaces are kept free of trash, water, etc. to prevent potential accidents. Use wet floor signs, and remember to remove them once floor has dried.
• Maintain a clean and orderly work area in accordance with hotel standards. Ensure that food sanitation practices are followed. Maintain food handling and sanitation certification as required by the State and/or Brand. Follow all personal protection equipment (PPE) guidelines (gloves, goggles, aprons etc.).
• Stack glass racks and make sure racks are securely fitted on top of one another. Do not stack higher than eye level and ensure you can see ahead when pushing dish dollies and cards.
• Complete daily and weekly cleaning schedule (Rail road cleaning schedule).
• Scrape food from dirty dishes, pots and pans and wash by hand or in the dishwasher following all standards for maintenance of the machine and/or safety. Sort silverware before cleaning. Load and unload dishwasher properly. Monitor wash and rinse temperatures and report any issue immediately to the supervisor.
• Follow proper food handling/holding procedures to include the maintenance of the HAACP temperature thresholds of all food products.
• Sort and store all clean china, glass, silver, chafers, coffee pots, pitchers, display pieces, platters, etc. using proper procedures.
• Keep waste and breakage to a minimum. Be careful when reaching into bus tub, as hidden items such as knives, or glass can create injury potential.
• Clean equipment using specified chemicals to ensure sanitary standards. Polish silver using machine as well as hand buffing. Perform floor scrubbing and buffing using heavy equipment. Steam clean kitchen equipment. Ensure all food holding and transport equipment is maintained and functions properly. Report any issues immediately to supervisor.
• Assist with unloading product from supply trucks. Transfer supplies and equipment between dock, storage and work areas using safe transporting procedures (do not carry heavy loads, use cart or hand truck).
• Maintain sanitation and cleanliness of all areas of dish room and kitchen aisle.
• Remove trash and garbage to designated area during and prior to the team leaving at the end of the shift. Be mindful of items poking from the bag for potential safety hazard. Be sure trash cans are emptied, and washed out (steam clean) inside and out. Bins and lids must be cleaned and sanitized before lining with plastic bags.
• Ensure that broken glass/bottles are put in a separate bucket and emptied at the end of every shift.
• Set up the dishwashing machine and ensure that water is changed at least twice daily. Clean dishwasher and set up for next shift before leaving at shift end.
• Train all Stewards in how to maintain proper temperature in all pots and pans sinks (Wash tank 110 to 120 degrees, Rinse tank 110 to 120 degrees and sanitized must be from 75 degree and no more than 100 degrees).
• Ensure temperature logs are filled up…