What are the responsibilities and job description for the Dishwasher/Steward-Part Time Weekends Required position at PCH Hotels & Resorts Inc.?
As a member of our hospitality team, the primary responsibility of a Steward (Dishwasher) is to play a vital role in maintaining the cleanliness and orderliness of the kitchen work areas, restaurant equipment, and utensils. The main task is to diligently wash and sanitize dishes, utensils, glassware, and kitchen equipment using appropriate cleaning methods and contribute to the cleanliness and organization of the kitchen work areas. The dedicated efforts of upholding high standards of sanitation are crucial in ensuring a smooth and efficient operation in the kitchen, ultimately contributing to the excellent hospitality and dining experiences we strive to provide for our guests.
- Assists with dishwashing duties by scraping food from dirty dishes and loading them onto racks or a conveyor for the dishwashing machine.
- Operates the dishwashing machine efficiently, ensuring proper rack stacking and presoaking silverware.
- Washes pots, pans, and trays by hand to maintain kitchen cleanliness.
- Transfers supplies and equipment between storage and work areas as needed.
- Maintains a clean and safe kitchen environment by sweeping and mopping floors regularly, and promptly cleaning up wet spills.
- Cleans walls, tables, racks, sinks, floor mats, and disposal areas, while also polishing stainless steel surfaces.
- Ensures kitchen equipment is well-maintained, cleaning ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes, and ceiling vents according to schedule or instructions from the management.
- Responsible for restocking paper towels and soap in all kitchen areas for convenience and hygiene.
- May be required to assist in the Back Aisle position when needed to support the team.
- Utilizes silver de-tarnishing equipment under the guidance of management or in line with business standards to maintain the shine of silverware and silver items.
- Empties all trash cans that are over 3/4 full at the end of the shift, thoroughly washing them before returning them to the kitchen area.
