Dishwasher: Kitchen Steward

POSITION SUMMARYClean and sanitize all areas of kitchen and operate the dish washing machine in a safe, accident-free manner.ESSENTIAL FUNCTIONSOperate 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 FUNCTIONSMaintain 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.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 Describe the reasons to include time period and frequency.Usually all day - during service hours.Climbing Stairs:Up to approx. 15-20 steps 5% of 8 hours.Driving Describe type of vehicle, distances, % of time involved and frequency.No Driving Required.Work Environment - Inside: 100% of 8 hours.Describe any abnormal temperature exposures:n/aHearing: MinimalExplain:Need to hear equipment/timers and communicate with other staff.Vision: CriticalExplain:Must be able to inspect for cleanliness of dishware and kitchen.Speech: MinimalExplain:Enough to communicate with staff.Literacy: MinimalExplain: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% #J-18808-Ljbffr