The Dishwasher is responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation. Responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area, and for assisting with proper food storage and rotation.

Education & Experience:

• High School diploma or GED certification and/or experience in a related field helpful.

Physical Demands:

• Long hours sometimes required, including nights and weekends.
• Heavy work-Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift
• Ability to withstand temperature variations, both hot and cold.

Required Competencies

• Must be able to convey information and ideas clearly, both oral and written.
• Must work well in stressful, high-pressure situations.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.

Responsibilities may include any and all of the following:

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working.
• Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
• Set up work station as required including filling dish machine, checking chemical levels, setting up flatware presoak, and gathering required set-up equipment for pot sink.
• Rinse/ scrape all dishes; washes dishes and flatware as each rack is filled; put clean dishes in assigned storage locations.
• Sweep and mop kitchen floor at the end of each meal period and after spill, empty and clean trash cans when they become full.
• Monitor chemicals and water temperature during shift, changes water at specified intervals.
• Clean kitchen equipment such as hoods, filters, steam tables, bus tables, carts, ovens and grills; cleans and organize storeroom.
• Notify supervisor of any malfunctioning equipment or unsafe conditions.
• Follows company policies and procedures.
• Complete side work duties according to station rotation assignment and operate the dishwashing equipment to ensure that all china, glass, and silver are cleaned thoroughly and sanitation of such is maintained.
• Knowledge of proper safe handling techniques of all chemicals used.
• Maintain the cleanliness of the back dock and dumpster area.
• Empty all Heart of the House garbage cans regularly and in a safe manner; replacing bags correctly and cleaning cans if necessary.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Be familiar with all hotel policies.
• Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment as needed.
• Be familiar with the hotel’s emergency procedures.
• Assist in maintaining the order and cleanliness of all storage areas.
• Assist in the set up and breakdown of the restaurant buffet as required.
• Perform other duties as requested by management.
• Attend all training/meetings as required by management.