Utility Dishwasher

Job Description 

Adhere to hotel specifications and standards in operating the kitchen equipment. Clean and maintain kitchen and storage areas. Assist in washing kitchen utensils; complete other cleaning duties as assigned.

Duties and Responsibilities:

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended
3. Monitor and maintain cleanliness, sanitation and organization of assigned work areas
4. Use correct cleaning chemicals for designated items, according to O.S.H.A. regulations

1. Always maintain a clean and safe work environment
2. Ensure the kitchen is clean, well maintained and organized at all times
3. Ensure floors are dry and clean at all times
4. Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards

1. Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift
2. Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies
3. Remove soiled wares from the kitchen line and transport to the dishwashing station
4. Operate the dishwashing machine and wash wares as assigned
5. Maintain cleanliness of all dining utensils. Responsible for making sure all plates, glasses, bowls and silverware are perfectly cleaned between uses. This often involves using an industrial dishwasher and then hand polishing to remove leftover smudges
6. Handle all wares carefully to prevent breakage and loss
7. Monitor usage of chemicals to maximize consumption
8. Collects and removes trash from all areas of the operation following established procedures
9. Dispose of waste as per the hotel and authority standards and adhere to recycling guidelines
10. Ensure waste bin area is kept clean and tidy
11. Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
12. Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures

1. Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures
2. Cleans and sanitizes dishes and related service ware following established procedures
3. Cleans large equipment as assigned, following established procedures
4. Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace
5. Knowledge and proficiency to operate industrial dish washers
6. Ensure all equipment is clean and in good working order
7. Wash, wipe, sort, stack dishes, and load/unload dishwasher
8. Wash, wipe, sort, stack and store all cleaned items in an organized and safe manner
9. If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register
10. Uses and maintains all equipment's according to manufacturer and department guidelines
11. Report any maintenance or hazard issues to the culinary manager
12. Assist in food and beverages in the employee dining room
13. Other duties as assigned
14. Maintain Cleanliness of Kitchen and Storage Areas make sure the kitchen and storage areas are kept clean at all times. This includes cleaning industrial kitchen appliances, such as stoves, grills, freezers and ovens. This is an integral part of the Steward’s job, as the kitchen must meet health and safety standards at all times