Shire Jobs

DISHWASHER/ STEWARD

Job Description

This job description provides a basic guideline of the duties, responsibilities and requirements of this position. The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally (between 1% and 33%); Frequently (between 34% and 65%); and Constantly (between 66% and 100%).

SUMMARY

The Dishwasher/Steward will properly cleans and sanitizes all dishes, glassware, utensils and pots. Responsible for maintaining dish room and dish machine. Assists with cleaning other areas as requested, operates dish machines to company and manufacturer specifications. Uses proper measurements of detergent and sanitizer in the dish machine, restock all dishes, glassware, utensils, pots, and pans. Break down, clean, and sanitize the dish machine at the end of a shift, and keep dish and other storage areas clean and organized.

QUALIFICATIONS

Food/Beverage Service Worker Permit, where applicable.

Able to handle high heat and moisture.

Read, write and speak English fluently.

Previous experience preferred but not necessary.

Meet minimum age requirement of jurisdiction.

Ability to communicate effectively with the public and other employees.

No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Follow the hotels recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.

SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive a passing score on inspections.

CLEANING/MAINTENANCE: Meet the hotel standards for cleanliness of food service areas; clean all assigned areas of the restaurant, lounge or kitchen on schedule; pass most inspections.

ESSENTIAL FUNCTIONS

Constantly. Empty and wash garbage cans.

Constantly. Maintain a high standard of cleanliness and sanitation in the kitchen.

Constantly. Maintain proper storage of dish dollies, glass racks and flatware.

Constantly. Maintain work areas clean and organized.

Constantly. Report all unsafe conditions immediately.

Constantly. Store plates on hot and cold lines for cooks.

Constantly. Wash, organize and inventory china, glassware, silverware, utensils, pots and pans per standards.

Frequently. Assist in dish set up for banquets.

Frequently. Clean and monitor dish machine as needed.

Frequently. Help in setting up lunch buffet and happy hour buffet.

Frequently. Sweep and mop walk in refrigerators, kitchen areas.

Frequently. Understand and provide chemicals and supplies for station.

Occasionally. Attend all mandatory meetings.

Frequently. Cover plate dollies and return all carts to storage area.

Frequently. Polish silver and copper.

Frequently. Complete other duties as assigned by supervisor to include cross training.

PHYSICAL REQUIREMENTS

SITTING: Rarely.

STANDING/WALKING: Constantly. Concrete, tile, linoleum, rubber mats covering t le, carpet, stairs.

CROUCHING (BEND AT KNEES): Constantly. Lift heavy objects, put supplies and dishes away, lower shelving in walk-ins and storage areas.

KNEELING/CRAWLING: Occasionally. Retrieving items from hard to reach places.

STOOPING (BEND AT WAIST): Constantly. Loading and unloading dishes and supplies.

TWISTING (KNEES/WAIST/NECK): Constantly. Answering the telephone, reaching for dishing up, washing pots, running warmers, loading and unloading the dish machine, carts and other racks and other stocking.

CLIMBING: Frequently. Putting glasses, pots and silver supplies away; step ladder and stepping stool.

BALANCING: Frequently. Putting dishes, silver and other supplies away and working by hot equipment.

LEG/FOOT USE: Rarely.

REACHING (OVERHEAD/EXTENSION): Frequently. Putting inventory away.

HANDLING/GRASPING: Constantly. Pots, pans, dishes silverware, glasses, chemicals, soaps, hot water.

FINGERING/FEELING: Occasionally.

PUSHING/PULLING: Constantly. Racks, carts. Average weight up to 100 lbs.; Occasionally. Maximum weight 200 lbs.

LIFTING/CARRYING: Constantly. Supplies, plates, pots, pans, glasses, mops, chemicals. Average weight 50 lbs.; Occasionally. Maximum weight 100 lbs.

OTHER PHYSICAL DEMANDS: Rarely.

USE OF SENSES

TALKING IN PERSON: Frequently. Guests, public and other employees.

TALKING ON TELEPHONE: Rarely. Guests, public and other employees.

OTHER SPEECH REQUIREMENTS: Rarely.

HEARING IN PERSON: Frequently. Guests, public and other employees.

HEARING ON TELEPHONE: Rarely. Guests, public and other employees.

OTHER HEARING REQUIREMENTS: Rarely.

NEAR VISION: Constantly. Corrected to 20/40; Hot, sharp objects.

FAR VISION: Constantly. Corrected to 20/40; Hot, sharp objects.

DEPTH PERCEPTION: Occasionally. Climbing stairs, using stepladder.

COLOR VISION: Rarely.

FULL FIELD VISION: Frequently. Handle all aspects of a busy and active dish room area.

SMELL: Constantly. Detect potential hazards and odors.

OTHER: Rarely.

MENTAL REQUIREMENTS

INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Frequently. Professionally deal with difficult situations/people.

DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice.

FLEXIBILITY: Constantly. Work a variety of hours, varied tasks under varied conditions.

PACE: Constantly. Must change pace as business demands.

HIGHLY REPETITIVE WORK: Frequently. Same tasks.

ATTENTION TO DETAIL: Constantly. Cleaning, safety, sanitation.

OTHER PSYCHOLOGICAL DEMANDS: Rarely.

ENVIRONMENTAL SETTING

SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, utilize proper guards, follow proper safety procedures and use proper lifting techniques. Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements.

EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures, slippery floors, bacteria in foods, noise and vibrations.

OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. All dish room equipment.