Dishwasher

Pay rate: $20.50/hr plus shift differential for weekends and nights

REPORTS TO: Dining Unit Manager

SCHEDULE: Schedule may vary according to departmental and Academy needs. Weekend and night shifts are integral to this position; flexibility is required.

*Essential Personnel

Position Purpose

Responsible for the coordination of food and supplies necessary for meal services, and for the operation of the dining area assigned, including the arrangement, cleaning and condition of furnishings and equipment.

Must embody the mission of the Dining Services Department: “A Team of Professionals dedicated to providing quality food service with a personal touch.”

Job Responsibilities

• Ensure efficient and thorough cleaning and sanitizing of all flat ware, trays, dishware, service ware, glassware, catering ware and other similar items in the kitchen.
• Provide an adequate supply of all dishes, utensils, silverware and other supplies before, during and after meal services.
• Practice proper cleaning procedures for all kitchen equipment and observe all MSDS policies/procedures for safety and sanitation.
• Assist with housekeeping of the kitchen and dining areas.
• Assists in the front of the house, when necessary, as time allows.
• Assist with deliveries and storage of incoming food and cleaning supplies.
• Record temperatures of dish machine during meal periods.
• Ensure all waste materials are properly separated for trash, compost and pig farmer. Weight restrictions per barrel are adhered to for pick-ups.
• Inform unit manager of all broken equipment, safety hazards and chemical needs.
• Ensure that all work areas are maintained in a neat, clean and sanitary fashion by sweeping, mopping, vacuuming, wiping, washing or other appropriate cleaning methods.
• Assist with the proper sanitation of work areas, kitchen equipment and all kitchen surfaces including (but not limited to) walk-in and reach-in refrigerators, floors, walls, shelving, drawers, exhaust hoods, etc.
• Promote a positive and congenial atmosphere for students, employees and other customers.

Knowledge, Skills and Competencies

• Respect for diversity of identities and experiences, an orientation toward equity and inclusion, and cultural competency in all aspects of Academy life.
• Possess basic computer skills.
• Strong interpersonal skills with the ability to take direction and work with others.
• Demonstrate respect for diversity of identities and experiences, an orientation toward equity and inclusion, and cultural competency in all aspects of Academy life.
• Ability to follow verbal and written directions, maintain a professional demeanor and restraint at all times, including stressful situations.
• Knowledge of proper safety and sanitation principles when operating equipment and using cleaning supplies.
• Committed to teamwork.
• Practices excellent personal hygiene habits; follows and adheres to uniform standards daily.
• Regular and consistent attendance with the ability to work a flexible schedule including extended hours, weekends, and holidays.
• Ability to function in a fast-paced environment, under short time constraints, and within established deadlines.
• Must possess excellent guest service and hospitality skills and projects a positive image while interacting with students, faculty, staff and guests.

Direct/Indirect Reports

None.

Position Requirements

Education

• High school graduate or GED equivalent preferred.

Experience

• Familiar with equipment, materials and methods used in sanitation and knowledge in the care of utensils and equipment preferred.
• One year of experience in duties as described or equivalent preferred.
• Previous experience in institutional food service or housekeeping is helpful.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

1. Physical demands are in excess of those for sedentary work and will require the ability to remain standing for extended periods of time, go up and down flights of steps, lift and push heavy carts as well as stoop, squat, bend, kneel, crouch, and lift.
2. Ability and dexterity to grasp and grip and safely operate commercial kitchen equipment.
3. Ability to lift and transport up to 50lbs without assistance.
4. Ability to work in hot temperatures with daily exposure to hot water.

Additional Requirements

1. Successfully complete a criminal background check (reviewed every 5 years).

* This position is considered “Essential Personnel” in the event that:

• an emergency occurs on the PEA Campus or in the vicinity that would impact PEA;
• inclement weather forces the closing of campus or;
• other emergency events deemed appropriate.

Essential Personnel are required to report to or remain at work if instructed to do so if contacted directly by the supervisor (or his/her designee), the Principal or a member of the Principal’s Staff (Leadership Team.)