Dishwasher/Service Assistance

Dishwasher/Steward

Pasque embraces the philosophy of 'Nature Based Cuisine' exemplifying a harmonious relationship to nature by paying close attention to the seasons as well as mindfully sourcing the best products from local farms and ranches. The food aims to represent the possibilities of our interactions with the environment by cooking wild foods and respectfully grown produce and meats. The beverage program will be a nod to the classics with a focus on elegance, execution, and quality. Craft cocktails, curated wines by the bottle, and exciting Zero Proof offerings will be the beverage trademarks of Pasque. Pasque's service and hospitality will match the thoughtfulness and quality of the food and beverage programs. The service model is rooted in classic fine dining with less rigidity and more genuine warmth.

Stellar Jay continues this philosophy but brings the influence of live fire to the cuisine with an open fire hearth. The beverage program at Stellar Jay invites guests to enjoy the festive and bright atmosphere of the rooftop restaurant with an emphasis on shaken cocktails, approachable wines by the glass, and playful Zero Proof offerings. Hospitality at Stellar Jay will be intentional, detailed, and knowledgeable while encouraging the rebellious and playful spirit of the setting.

The Dishwasher/Steward reports to the Chef de Cuisine, working to maintain the consistent cleanliness and organization of Culinary spaces. It is critical that the Dishwasher possess an understanding of Culinary operations and is ready to apply their innate organizational skills under the direction of the Chef. There will be opportunities where collaboration with Culinary leadership is key as the Dishwasher's valuable insight is needed for the kitchen's shared success. At Aparium, our Culinary teams are expected to hold themselves, the guests, and each other in high regard. The Dishwasher will actively develop trusting and transparent relationships with their peers, both in the kitchen and throughout the hotel. there is a no tolerance policy for the 'old school way'.

Uphold and model the company's principles of People, Place, and Character, while embodying the values that drive collaboration, intuitive service, and translocal hospitality

Collaborate with Culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience

Work in an organized fashion with the utmost respect for your equipment and workspace

Demonstrate a professional sense of urgency while in the kitchen space to provide an amazing guest experience by keeping spaces clean and well organized

Possess an understanding of the workflow of a Stewarding department, as well as maintenance of culinary equipment

Foster open lines of communication within the department by actively participating in daily line ups and Culinary all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course-correcting any missed opportunities

Actively participate in feedback sessions with Culinary leadership to further develop your skill set

Observe conditions of all physical facilities and equipment in the Culinary operation, reporting anything substandard to the Chef and Sous Chef as needed

Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

curiosity for culinary arts

Functional proficiency of the English language to receive and execute verbal and written communication and direction

Adaptable interpersonal communication skills to address employees at all levels of the hotel

to transport dry goods inventory, equipment, etc.

Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.

Ability to stand or walk for prolonged periods to clean and organize the spaces, plate ware, equipment, etc.

Base Hourly Rate $18.81 ($22 - $35) plus tips - associates will participate in a whole house tip pool where tips are shared with hourly associates that contribute to the guest experience. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Crossroads Hotel