Dishwasher (PM)

DISHWASHER POSITION PROFILE

Reports to: Executive Chef and Sous Chefs. Position is Non-Exempt.

THE ROLE

The Dishwasher reports to the Executive Chef and Sous Chefs (Culinary Leadership Team), working to maintain the consistent cleanliness and organization of our culinary spaces. It is critical to possess an understanding of culinary operations and apply these skills under the chef's direction. Opportunities to collaborate will arise as your insight is needed for shared success. At Foundation, our culinary teams hold themselves, guests and each other in high regard. You will actively develop trusting and transparent relationships with peers and leaders, working with a collaborative, humble, and open-minded culture.

WHAT YOU WILL DO

Uphold and model the company’s principles of People, Place, and Character, and embody our values that drive collaboration, intuitive service, and translocal hospitality. Collaborate with culinary leadership, demonstrating a united front to provide the best possible guest experience. Take pride in your work and strictly adhere to sanitary guidelines. Work in an organized fashion with utmost respect for equipment and workspace. Demonstrate a professional sense of urgency while in the kitchen space to keep areas clean and well organized, enhancing the guest experience. Understand the workflow of a stewarding department and maintain culinary equipment. Foster open communication within the department by actively participating in daily line‑ups and quarterly all‑staff meetings, maintaining a transparent dialogue to voice ideas and concerns and course‑correct any missed opportunities. Actively participate in feedback sessions with culinary leadership to further develop the skill set. Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the chef, sous chefs, or engineering department for corrections and improvements. Maintain regular communication with culinary leadership to ensure alignment on priorities and demonstrate flexibility required to support a successful operation.

WHAT YOU WILL NEED

Passion for cleanliness and learning; curiosity for the culinary arts. Basic knowledge of food safety guidelines and requirements; a valid Serve Safe Certificate of Completion is required, or the ability to complete within 30 days of hire. Conversational proficiency in English for verbal and written communication. Adaptable interpersonal communication skills to address employees at all levels of the hotel. Ability to work in a fast‑paced environment for extended periods to meet high volume business. Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. Ability to stand or walk for prolonged periods to clean and organize spaces, plate ware, equipment, etc. Ability to withstand warm to hot environments for prolonged periods while utilizing dish machines, ovens, stoves, or fryers. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment. Aparium is an E‑Verify employer. #J-18808-Ljbffr Detroit Foundation Hotel