Dishwasher

Marriott Providence Downtown

Job Description

Job Title: Steward (Dishwasher) Department: Kitchen / Food & Beverage Reports To: Executive Chef / Sous Chef

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Position Summary

The Steward (Dishwasher) is responsible for maintaining the cleanliness and sanitation of all kitchen equipment, dishes, cookware, utensils, banquet equipment, and food preparation areas. This position plays a critical role in supporting the hotel's restaurant, banquet operations, room service, and culinary team by ensuring that all service ware and kitchen areas are clean, organized, and available to meet operational demands.

The Steward contributes to a safe, efficient, and sanitary work environment while supporting exceptional guest experiences through teamwork, reliability, and attention to detail.

Essential Functions

• Wash, sanitize, and properly store all dishes, glassware, silverware, pots, pans, kitchen utensils, and banquet equipment.
• Operate commercial dishwashing equipment safely and efficiently.
• Maintain continuous availability of clean service ware during restaurant, banquet, and catering operations.
• Clean and sanitize all kitchen work areas, floors, walls, shelving, drains, and food preparation surfaces.
• Remove trash, cardboard, recyclables, grease, and food waste following hotel procedures.
• Maintain cleanliness of loading dock, receiving areas, and waste disposal locations.
• Properly organize and store clean equipment according to department standards.
• Monitor and replenish cleaning chemicals, detergents, and sanitation supplies.
• Follow proper chemical handling and OSHA safety guidelines.
• Maintain compliance with all health department regulations and food safety standards.
• Report equipment malfunctions, maintenance needs, or safety hazards immediately.
• Assist with deep cleaning projects and scheduled kitchen cleaning assignments.
• Support restaurant, banquet, and catering operations by responding quickly to operational needs.
• Maintain a professional appearance and adhere to uniform standards.
• Demonstrate a positive attitude and willingness to assist other departments when necessary.
• Perform other duties as assigned by culinary leadership.

Qualifications

Education

• High School Diploma or GED preferred.
• Food safety training is a plus.

Experience

• Previous dishwashing, stewarding, restaurant, hotel, or food service experience preferred.
• Hotel, banquet, or high-volume kitchen experience is an advantage but not required.
• Entry-level candidates with a strong work ethic are encouraged to apply.

Knowledge, Skills & Abilities

• Strong understanding of cleanliness and sanitation standards.
• Ability to work efficiently in a fast-paced environment.
• Excellent organizational skills and attention to detail.
• Ability to safely use commercial dishwashing equipment and cleaning chemicals.
• Strong teamwork and communication skills.
• Dependable with excellent attendance and punctuality.
• Ability to prioritize multiple tasks during busy meal periods and banquet functions.
• Ability to follow verbal and written instructions.
• Basic knowledge of food safety and sanitation practices.
• Flexible schedule including mornings, evenings, weekends, holidays, and special events.

Physical Requirements

The physical demands described here are representative of those required to successfully perform the essential functions of this position.

• Stand and walk for extended periods throughout the shift.
• Frequently bend, squat, kneel, twist, and reach.
• Lift, carry, push, and pull up to 75 pounds.
• Frequently transport racks of dishes, pots, and banquet equipment.
• Perform repetitive hand and arm movements throughout the shift.
• Work safely on wet or slippery floors.
• Work in environments with heat, steam, humidity, and cold storage areas.

Work Environment

This position works in a fast-paced commercial kitchen supporting restaurant, banquet, catering, and room service operations.

Employees may be exposed to:

• Hot water, steam, and commercial dishwashing equipment.
• Cleaning chemicals and sanitizing solutions.
• Wet floors and slippery surfaces.
• Hot cooking equipment and open kitchen areas.
• Walk-in coolers and freezer temperatures.
• Moderate to high noise levels.
• Frequent interaction with kitchen, banquet, and restaurant staff.

Professional Workplace Standards

Associates are expected to contribute to a respectful, professional, and inclusive work environment at all times. When music is permitted in approved work areas, it must:

• Be maintained at a reasonable volume that does not interfere with communication, guest service, safety, or hotel operations.
• Be free of explicit, profane, discriminatory, harassing, or otherwise inappropriate language or content.
• Be appropriate for a diverse workplace and respectful of coworkers, guests, and the hotel's professional environment.

Management reserves the right to require music to be lowered, changed, or turned off at any time based on operational needs, workplace concerns, or to maintain a professional environment.

Equipment Used

• Commercial dishwashing machines
• Three-compartment sinks
• Pot washing stations
• Garbage disposals
• Trash compactors (where applicable)
• Pressure sprayers
• Chemical dispensing systems
• Hand trucks and utility carts
• Floor scrubbers and cleaning equipment
• Mops, brooms, squeegees, and cleaning tools
• Shelving and storage racks
• Kitchen carts
• Personal protective equipment (gloves, aprons, safety footwear)

Core Competencies

• Food Safety & Sanitation
• Teamwork & Collaboration
• Reliability & Dependability
• Attention to Detail
• Time Management
• Organization
• Safety Awareness
• Guest Focus
• Adaptability
• Accountability
• Professionalism
• Continuous Improvement

This job description reflects management's assignment of essential functions, and does not restrict

management's right to assign or reassign other duties and responsibilities to the restaurant server at any time.