Dishwasher - Winter 26/27

Position Summary:
As a member of the F&B team, you will work closely with the Chef de Cuisine and Sous Chef to meet daily operational needs of the culinary and BOH team. This position is responsible for the care of china, glassware, flatware, kitchen equipment, and kitchen tools, with a focus on organization and speed. As a Dishwasher you will work directly with the Chef de Cuisine on safe operating of kitchen equipment, sanitation procedures, and cleanliness in accordance with state and federal health code requirements.

Job Requirements:

• Excellent communication skills in English, both verbal and written.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-2am, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties & Responsibilities:

• Read, understand, and abide by the employee handbook and resort and department polices & procedures.
• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests and co-workers.
• Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property.
• Under the direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations.
• Works to understand the functions of the ware washing machines, and follows all procedures and guidelines associated with this equipment.
• Keeps organized the dish and china racks, ensuring that clean and sanitized wares are properly put in the correct space.
• Maintains impeccable cleanliness of work station, including dish area and china racks.
• Maintains required inventories and par stock levels in dish area.
• Attend and contribute to required meetings and trainings.
• Follows all opening, closing, and cleaning checklists accurately.
• Participates in and promotes safety and accident prevention.
• Perform other duties as assigned by management.

Qualifications:

• Utah Food Handler’s Permit