Dishwasher - $14.00 per Hour - Hocking Hills Lodge & Conference Center

Hocking Hills Lodge & Conference Center located inside Hocking Hills State Park is seeking reliable & friendly candidates for Dishwasher positions in State of the Art kitchen. Hocking Hills Lodge & Conference Center is a brand new 81‑room lodge with 40 cabins, a full‑service restaurant/lounge, and banquet facilities to accommodate up to 200 guests. More property information is available at Hocking Hills State Park is one of the most visited State Parks in the country, requiring a level of attention to detail and service to meet the guest's expectations and experience. Benefits Join an exciting, team‑building, and career‑oriented work environment. For full‑time candidates - full medical, dental, vision plan available after 60 days. Pay rates depending on experience. PTO after 1 year. Holiday pay (including your birthday!). 401(k) Retirement Savings Plan. Room, food & retail discounts. Ongoing training and career development. Position Purpose A hands‑on working position that supports the mission of a profitable and efficient kitchen operation by striving to ensure product cleanliness standards and quality. Work in kitchen dish area or assist food preparation. Essential Functions Work in the kitchen dish area washing and storing dishware, pots and pans according to standards. Proper dish area set up, stocking, cleanup, and tear down procedures. Display proper professional attitude, demeanor and cooperation toward peers, management and guests. Handle kitchen supplies and equipment to achieve property food expense guidelines. Learn and demonstrate how to properly use the dish machine. Learn to set up, maintain, tear down and clean accordingly to shift. Work in the dish area as a scheduled employee, loading and unloading dishes. Assist in proper use and maintain the dish machine by rinsing and loading items correctly. Use a breakage bucket for broken dishes and glassware. Keep the department clean/organized and dishes stocked/stored during meal periods. Learn proper storage for all dishware, pots, pans and utensils. Keep your work area neat, clean and organized during meal periods. Clean the kitchen and dish area during slow periods. Floors, walls, carts and other equipment as designated. Learn to and safely clean convection ovens, mixers, slicers, choppers, steamers and fryers. Empty all designated trash containers during and at the end of shift. Dispose in trash dumpsters. Learn and practice all kitchen safety procedures such as: how to move on the line, work with hot pans and ovens, proper knife handling, broken glass/dishware handling, etc. Breakdown all boxes during and after shift. Take to storage container. Carry pans, kettles, and trays of food to and from work stations, stove and refrigerator. Complete assigned duties properly and effectively. Keep work areas clean and organized. Properly handle all kitchen cooking equipment, supplies and other non‑food products to prevent breakage, waste and unnecessary expense. Carry out all shift set up, closing and cleaning duties, as assigned. Demonstrate cleaning, sanitation and maintenance for the general kitchen, equipment, walk‑ins, coolers and storerooms. Assist Chef/Sous Chef to assure all food products and kitchen supply deliveries are safely received, stored and rotated. Education High School Diploma or GED preferred. Experience Three months kitchen experience preferred. Specific job knowledge, skills and abilities Ability to read, write and speak basic English in order to read recipes, process information and communicate with other staff. Good inter‑personal and group social skills, perform as a team member. Good organizational skills and multi‑tasking skills. Exercise good judgment and attention to detail. Follow detailed instructions with minimal supervision at times. Possess basic knife handling skills and experience. Basic skill and experience with kitchen equipment, such as stovetops, ovens, steamers, slicers, mixers, broilers, grills and dish machines. Physical Requirements Stand, sit, walk, climb, bend, crouch/stoop, twist and reach for extended periods of time. Able to be upright, on feet, up to eight hours at a time. Able to work the cooking line for up to five hours at a time. Have moderate to high level of energy and physical stamina. Able to exert well‑paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis. Most work tasks are performed indoors. Temperature is moderate to high, and are somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at times. Noise level, in the kitchen, may be moderate at times. Must have good hearing ability. Lift up to 50 lbs on a regular and continuing basis. Appearance Guidelines Hotel Department uniform is required. Equal Opportunity Employer Statement We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. #J-18808-Ljbffr Regency Hotel Management