Dishwasher: Kitchen Steward

Dishwasher: Kitchen Steward

Holiday Inn Tewksbury - Tewksbury, MA 01876

Overview

Position Type Full Time Job Shift Second/ Afternoon Third/ Night Category Hospitality - Hotel

Description

POSITION SUMMARY Clean and sanitize all areas of kitchen and operate the dish washing machine in a safe, accident-free manner. ESSENTIAL FUNCTIONS

• Operate dish washing machine. Maintain organization, proper rack stacking, silver presoaking. (80%)
• Sweep and mop floors. Keep floors clean and dry, pick up wet spills immediately. (5%)
• Clean wall, tables, racks, sinks, floor mats and disposal area. Polish stainless steel. (5%)
• Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as specified by lead steward. (2.5%)
• Empty all trash cans over 3/4 full at end of shift, wash out and return to kitchen. (5%)
• Perform special cleaning projects as assigned. (2.5%) NON-ESSENTIAL FUNCTIONS
• Maintain mop station with 2 mops/buckets, 2 brooms, and proper cleaning solutions.
• Cooperate with restaurant personnel and their needs in order to ensure that guests are taken care of.

Qualifications

Knowledge and Skills:

• Education: No formal education required. High school diploma or equivalent desired.
• Experience: Previous experience preferred.
• Skills and Abilities: Operate dish washing machine, dishware handling, floor maintenance.
No. Of employees supervised: None. Travel Required: None. Hours Required: Scheduled days and times may vary based on need.
• Lifting/Pushing/Pulling/Carrying: Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency. All of these functions are essential primarily because the heavy production associated from all the outlets. Dish racks/10-15 lbs. Trash cans/50-70 lbs. Bus pans/10-15 lbs. Pushing Queen Marys. (75%)
• Bending/Kneeling: Describe the type(s) of required bending and/or kneeling to include when, why and how often. Bending is necessary, dish rack stacking, storing of equipment/dishware, unloading queens, moping/sweeping floors, cleaning ovens also requires bending.
• Mobility: Describe the type(s) of mobility required to include distances and % of time involved. Full range of mobility required. Ability to travel 30-50 ft. on a regular basis throughout the day. (75%)
• Continuous Standing: Usually all day - during service hours.
• Climbing Stairs: Up to approx. 15-20 steps 5% of 8 hours.
• Driving: No Driving Required.
• Work Environment - Inside: 100% of 8 hours.
• Describe any abnormal temperature exposures: n/a
• Hearing: Minimal Need to hear equipment/timers and communicate with other staff.
• Vision: Critical Must be able to inspect for cleanliness of dishware and kitchen.
• Speech: Minimal Enough to communicate with staff.
• Literacy: Minimal Only enough to ensure proper cleaning chemicals are used on dishware.
• Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use. Dish washing chemical. Sanitation chemicals. All purpose cleaners. (75%)
• Protective Clothing: Type: Rubber gloves, back supports, protective eye ware. Approx. 100% of 8 hours.
• Equipment Operation: List type of equipment and frequency of use. Dish washer 75%, garbage disposal 25%