Dishwasher/Kitchen Steward (Heirloom Restaurant)/Seasonal Employment

Description The Heirloom Restaurant is our flagship restaurant, featuring formal dining and lakeside comfort in the dining room of the historic Athenaeum Hotel. The culinary experience is managed by the Executive Chef. During the nine‑week summer season the restaurant is open every day, serving breakfast, lunch, and dinner. During the pre‑season (May) and post‑season (September) the restaurant is open Thursday to Sunday for lunch and dinner. Compensation Starts at $16.00 per hour and, with demonstrated experience and qualifications, may earn up to $17.50 per hour. Responsibilities Must be able to load and unload a commercial dishwashing machine with certain pots, pans, utensils, and silverware correctly to ensure efficient and effective machine operation. This will require correctly setting the temperature and utilizing the correct amount of dish‑washing liquid, in conjunction with assembling and disassembling before and after use. In the event the machine breaks down and will require a specific part to be fixed or unjammed, the Dishwasher will need to inform their superior. Once all dishes, pots, pans, and silverware have been cleaned, the Dishwasher must appropriately store and organize the utensils so that all other kitchen workers will have immediate access to them. Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service. Will need to take out trash and secure it inside the dumpsters and will need to supply the garbage cans with new garbage bags once completed. Sweeping, mopping, and ensuring the dish‑washing area is neat, organized and clean will be required always. No food scraps are to be left on the cabinets, sinks, tables, or dish‑washing equipment and all surfaces should be wiped and sanitized. All Dishwashers will need to be in observance of all food‑safety requirements established by the organization. At times, Dishwashers will be called upon to assist cooks with certain procedures and techniques regarding food preparation and service. Some Dishwashers may also be asked to provide service and attention to the back‑storage areas, as well as coolers and freezers. All other duties as assigned. Work Schedule Flexible schedules, full and part‑time, for seasonal employment during summer operations starting each June and concluding in August. Seasonal employment may be available earlier (pre‑season) and beyond season (post‑season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. Typically work an eight‑hour shift with a start time that varies between 5:00 a.m. to 2:00 p.m. Equal Opportunity Employer The Institution is an equal‑opportunity employer committed to equitable and inclusive hiring practices. Applicants and employees will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate experience, engagement, and professional expertise in IDEA. #J-18808-Ljbffr Chautauqua Institution