DISHWASHER - SUMMER JOB
To provide excellence in service in an upscale private club kitchen atmosphere working cohesively in a fast paced, team environment. Schedule is Wednesday - Sunday from 3-11pm
Overall Essentials:
1. Currently ServSafe Certified
2. Previous dishwashing experience
3. Basic kitchen equipment knowledge for cleaning purposes
4. Reading, writing and oral proficiency in the English language
5. Ability to understand chemical usage.
Employee may be required to perform any other job-related duties assigned by their supervisor.
Esentials:
1. The ability to properly handle the dishwashing machine including turning on and off, de-liming, changing water and adding chemicals.
2. The ability to load and unload dishware and flatware from the dishwashing machine and store them properly.
3. The ability to ensure a clean, neat and organized work area.
4. The ability to collect, utilize safely and put away all cleaning materials, chemicals and equipment.
5. The ability to clean and drain ware-washing area twice during the shift.
6. The ability to wash all pots, equipment parts, pans, etc. thoroughly in the sink.
7. The ability to clean all ovens, steam kettles, mixers and other equipment as needed.
8. The ability to safely set up, clean and utilize the silver burnishing machine.
9. The ability to safely utilize all cleaning compounds, chemicals and materials i.e. soaking solution, Sanitex Px and silver cream.
10. The ability to follow a daily and weekly schedule of polishing all silver items.
11. The ability to clean, polish, sort and transport required silver.
12. The ability to store and maintain silver properly.
Physical demands and work environment:
Able to stand for long hours, bending, lifting and reaching over.
Ability to use hands, fingers, handle or feel objects, tools or controls.
Ability to reach with hands and arms, balance, stoop, talk or hear.
Occasionally lift and or move up to 40 lbs.
Vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
Satisfactory auditory abilities are required.
Environmental Factors
The employee is exposed to working around kitchen equipment and machinery, cleaning chemicals, degreasers, smoke, fumes, high temperatures, cold temperatures and above normal noise levels.
Work Hours: This position is a seasonal, hourly, up to full-time in peak seasons, according to demand. It requires working mainly evening shifts, weekends and holidays with a willingness to work overtime when needed.
Reports to: Executive Chef, Lower Club
Department: Food & Beverage
FLSA status: Nonexempt