What are the responsibilities and job description for the Dishwasher position at Grand America Hotels & Resorts?
Come work with a diverse, equal, and family oriented team at the premier hotel & resort in Cheyenne, Wyoming!
Employee Benefits and Perk Package:
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- Cross training and Advancement opportunities
- Medical, Dental, & Vision Insurance coverage (full time only)
- Health & Flexible Savings Accounts (full time only)
- 401K with 6% match
- Life Insurance (full time only)
- Long term Disability (full time only)
- Accident Insurance, Hospital Indemnity Insurance, and Critical Insurance (full time only)
- Generous paid time off, up to 128 hours after 90 days (full time only)
- Employee Discounts on merchandise, meals, fuel, rooms, & golf course
- Exclusive employee discounts through Perkspot
- Tuition Reimbursement Program; Up to 75% reimbursement (full time only)
- Employee Assistance Program through Headspace
TITLE: Steward I
DEPARTMENT: Kitchen
REPORTS TO: Executive Chef
PAY: $13-$14 depending on experience; $500 sign on bonus after 60 days of working full time. Must attend all scheduled shifts during the 60 days.
The Steward or Dishwasher ensures the kitchen, machinery, and equipment are maintained in the most sanitary condition. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning, and detailing equipment's etc.
Physical Demands:
The employee is occasionally required to sit; climb or balance; and stoop or kneel. The employee must frequently lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 25 pounds. Repeated movements with hands. These employees will stand and walk approximately 85% of each scheduled shift.
This job operates in a kitchen environment. This role routinely uses sinks and dishwashers and tools to clean kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals and cleaning chemicals.
Job Responsibilities:
- Scrape, sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
- Sort and stack clean dishes. Carry clean dishes to cook’s line and other proper storage areas. Rewash soiled dishes before delivering.
- Change dishwater in dish machine every hour.
- Wash pots, pans and trays by hand.
- Remove trash and garbage to dumpster.
- Set up or break down dishwashing area.
- Clean and roll/unroll mats.
- Fill/empty soak tubs with cleaning/sanitizing solutions.
- Sweep/mop floors.
- Assemble/disassemble dish machine.
- Sweep up trash around exterior of restaurant and garbage dumpster.
- Conduct general restaurant and restroom cleaning as directed.
- Wipe up any spills to ensure kitchen floors remain dry.
- Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures.
- Do not touch dirty dishes before touching clean dishes without washing hands first.