Steward Dishwasher

Maintains kitchen work areas, restaurant equipment and utensils in clean and orderly condition.

• Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine
• Holds inverted glasses over revolving brushes to clean inside surfaces
• Washes pots, pans, and trays
• Sweeps and mops kitchen floors
• Washes worktables, walls, refrigerators, and meat blocks
• Segregates and removes trash and garbage places it in designated containers
• Steam cleans or hoses out garbage cans
• Sorts bottles, and breaks disposable ones in bottle crushing machine
• Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth
• Transfers supplies and equipment between storage and work areas

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Resort:

• Sets up banquet tables
• Washes and peels vegetables

Loads or unloads trucks picking up or delivering supplies.

High school or equivalent education required. 

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• Must have a working knowledge of kitchen cleaning
• May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

• Most work tasks are performed indoors.   Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to stand for up to 5 hours per day.  
• Must be able to exert well-paced ability to maneuver with-in a kitchen
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must be able to lift up to 75 lbs. on a regular and continuing basis.
• Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 100 lbs.  
• May be required to lift trays of food or food items weighing up to 30 lbs. 
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.