JOB OVERVIEW:
Clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment, and work
area in a timely manner.
DUTIES AND RESPONSIBILITIES:

• Set up work station as required to include filling dish machine, checking chemical levels,

presoaking, and gathering required set-up equipment for appropriate work stations.
Replenish as needed for all shifts. Rinse/scrape all dishes. Operate dishwashing machine
to manufacturer specifications and instructions. Place clean dishes in assigned storage
location.

• Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens

and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump
site/compactor area as assigned. Use and dispose of kitchen substances (such as grease)
and kitchen chemicals properly.

• Check the working condition of equipment and machinery in accordance with specifications.

Inform supervisor of hazardous situations, emergencies or threats to the security of guests,
employees or hotel assets.

• Empty and clean trash cans when they become full; transport garbage containers from

kitchen and work areas to dump sites; adhere to recycling regulations.

• Sweep and mop kitchen floor at the end of each meal period and after each spill.
• May assist with other duties as assigned.

QUALIFICATIONS AND REQUIREMENTS:
Basic reading, writing and math skills.
This job requires ability to perform the following:

• Carrying or lifting items weighing up to 75 pounds
• May be required to work nights, weekends, and/or holidays.

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