Description

 
JOB TITLE: Steward | Dishwasher

JOB SUMMARY: Responsible for cleaning and reshelving soiled dishware and glassware used in the dining room, kitchen and the employees café. As time permits during shift, must also perform other clean and sanitation tasks.

REPORTS TO: Executive Steward

PRIMARY DUTIES & FUNCTIONS: 

1.Line position· Take tray of dirty items from tray rack.· Scrape excess food from dishes· Put all glasses in their proper racks· Place tray with dirty dishes at the feeder position at dishwasher 

2. Feeder position· Take all dirty dishes off the tray· Feed them into dishwasher, along with the dirty trays and glass racks

3. Back end of dishwasher (2 positions)· Take all clean dishes and glasses off the ramp and stack them on the table.· Or put away stacks of clean dishes and glasses in their proper location in the kitchen.

4. Other tasks required during shift include - emptying garbage, sweeping and mopping floors, wiping down food service tables. Cleaning of the dishwasher is also required on a daily basis.

SKILLS REQUIRED: Ability to follow verbal and written instructions. Competence, (after training) in the safe and correct use of the dish machine. Knowledge, (after training) in the safe and proper handling of dishware; glassware, racks and trays.

EDUCATIONAL REQUIREMENTS: Ability to follow verbal and written instructions.

PRIOR EXPERIENCE: None required – will train.

SPECIFIC KNOWLEDGE REQUIREMENTS: After training – proper use, storage safe handling and labeling of chemicals.

PERSONALITY REQUIREMENTS: Ability to work productively in a small work group applying team effort. Must be able to cope with the receptiveness of the position.

RESPONSIBLE FOR:  Uniforms issued by Lodge. Regulation footwear is required for the kitchen area.

PHYSICAL DEMANDS: Must be able to lift up to 75 pounds safely. Position requires standing, bending and walking during the entire shift. Kitchen area, at times will have high humidity and temperatures.

WORKING ENVIRONMENT: Work takes place in the kitchen, shift work is required, including split or rotating shifts, weekends and holidays.

HAZARDS ENCOUNTERED: Kitchen tools, machinery and equipment can be hazardous if used in an unsafe manner. Care must be taken to operate them properly at all times. The kitchen environment includes hot foods, pans, liquids and grease; and slippery, wet, or greasy walking surfaces, all of which pose a safety threat. Cleaning and sanitizing chemicals are used in the workplace, and must be handled carefully and safely to avoid injury or food contamination. In addition, all kitchen jobs involve some heavy lifting, carrying, or materials handling which can cause injury if not executed properly.

NOTICE

Job descriptions are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills, efforts, to working conditions associated with the job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush job, or technological development) dictate. Because of various seasonal requirements, jobs in other areas of the resort may be offered as a replacement for this position to include work in other areas e.g. grounds maintenance, housekeeping, etc.