JOB DESCRIPTION
---------------------------------------------------------------------------------------------------------------------------------

JOB TITLE: Dishwasher

JOB ACCOUNT #: ______________

DEPARTMENT: RESTAURANT and CATERING

REPORTS TO: EXECUTIVE FOOD & BEVERAGE

ISSUE DATE: _______________

------------------------------------------------------------------------------------------------------------

PURPOSE AND PERFORMANCE GOALS

Provide quality, value-added professional service in the culinary department to exceed brand standards for food production, presentation and taste.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities are as follows (other duties may be assigned):

• Assists in storing all deliveries – daily requisitions; follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance, across all food-related departments and areas.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Informs the Executive F & B immediately of food quality issues – food spoilage.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
• Expedites all menu items accurately and promptly.
• Standardizes recipes.
• Set up and breakdowns the cooking line.
• Assists in any area needed when time allows.
• Informs the Executive F & B immediately of safety issues – equipment failure.
• Exhibits a ‘can do’ attitude and total cooperation.

SUPERVISORY RESPONSIBILITIES – Not applicable

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Experienced in basic line cooking – making soups, stocks, and sauces. Must have excellent organizational skills, provide own tools. Experienced and organized in line set up. Communicates effectively with all other staff. Open to learning new methods of cooking.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED required. At least 2 years line cook experience, or an equivalent combination of education and experience preferred.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisor and fellow employees

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction and multiplication.

REASONING ABILITY

Must be able to make appropriate judgments regarding the cooking responsibilities.

CERTIFICATES, LICENSES, REGISTRATIONS

Illinois Department of Public Health certification in food service sanitation

PHYSICAL DEMANDS

Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to push/pull/lift 50 pounds. Job requires standing for long periods of time. Requires the ability to reach, grab, and feel.

HOURS

Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime. Also, depending on business demand, hours may be reduced at any time.

- Employees are held accountable for all duties of job -

Acknowledgement:

I have read and understand all of the above. I have reviewed the duties for which I am responsible, and understand this job description may be modified in writing at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by _______________________,

____________, _____ on an "at-will" basis.

Signature _________________________ (Employee) Date _____________

Signature_________________________ (Human Resources) Date _____________

Job Type: Part-time

Pay: $15.00 per hour

Shift:

• 8 hour shift

Weekly day range:

• Weekends as needed

Shift availability:

• Night Shift (Preferred)

Work Location: In person