Job Overview: To ensure there are clean dishes at all times to serve the customer and clean cooking utensils to prepare the food.

Responsibilities and Duties:

• Clean all filters and hose out inside of machine before filing dishwasher
• Check water temperatures
  • Wash cycle 160 degrees minimum
  • Rinse cycle 180 degrees minimum
• Scrape and clean all dishes
• Stack all dishes together by size and type
• Turn on dishwasher and fill dish racks
• Use presoak tub for all silverware
  • Read directions on the soap box
  • Empty presoak tub when half full
  • After emptying presoak tub, separate knives, forks, and spoons
  • Use silverware racks for washing silver, all silverware must be up
• Separate water glasses, juice glasses and coffee cups and use the proper size rack to wash each type separately
• All cooking utensils and pots and pans must be washed by hand
• Clean up and turn dish machine off:
  • Turn conveyor off first after all dishes have been washed
  • Turn off heater (red light will go off)
  • Turn off water valves to drain machine
  • After washing all counters with soapy water, all stainless steel must be wiped dry
  • Hose out the water tanks on the dish machine
• The utility sink and the broom hanger must be kept clean and neat at all times. Stand mops against wall, handle down so they can dry.
• Hood filters from the cook’s line must be washed and left to dry every night
• After turning off and clearing dishmachine:
  • Remove all floor mats to loading area
  • Dump used grease into large tub in grease room
  • Carry all trash to dumpster
  • Wash out trash cans and scrub mats with hose in grease room
• Cleaning floors and closing kitchen:
  • Remove everything from floor area that can be lifted and put on counters
  • Sweep entire floor
    • Be sure to check under cooks’ line
    • Do not sweep scraps into floor drains, put trash in containers
  • Use mop bucket with soapy hot water (use floor soap) and scrub onto floor with a broom
  • Rinse soap from floor with clean mop. Be sure to mop under cooks’ line and between machine
  • Squeeze out all soapy water into drains and mop up puddles as necessary

• Sort dirty linen and carry dirty tablecloths and napkins to linen hamper
• Know and be responsible for all bus help duties if asked by the Manager to do them
• Keep kitchen floor and shelves clean
• Help in setting up banquet rooms if asked by Manager
• Clean the bar when asked by the Manager
• Clean and straighten all storerooms and coolers when asked by the Manager
• Keep all walls clean
• Any other duty required in an emergency situation

Specific Job Knowledge and Skills:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Knowledge of the appropriate table settings and service ware.
• Ability to read the English language to fully comprehend job requests, caution notices and similar written materials.
• Ability to grasp, lift and /or carry or otherwise transport up to 50 lbs.
• Ability to move or push goods on a hand cart/truck weighing a maximum of 200 lbs.

Other Expectations:

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all associates are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Working Conditions:

Environmental Conditions:

Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

Qualifications:

• Any combination of education training or experience that provides the required knowledge, skills and ability.
• Ability to obtain any government required licenses or certificates. CPR certification and/or First Aid Training preferred.
• No prior experience required. Prior hospitality experience preferred.

Additional language ability preferred.

Benefits:

We offer a comprehensive full-time benefits package consisting of medical, dental, vision, telemedicine, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accidental or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more!

Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer.

The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp\_formattedESQA508c.pdf)

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)