Steward / Dishwasher

JOB SUMMARY: Wash and organize china, glassware, silverware, utensils, pots and pans

Shift Requirements: Flexible, weekends & weekdays and holidays

Physical Requirements:

1. Standing/Walking: Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs.
2. Crouching (Bend at knees): Constantly. Lift heavy objects put supplies and dishes away, lower shelving in walk-ins and storage areas.
3. Stooping (Bend at waist): Constantly. Loading and unloading dishes and supplies.
4. Reaching (Overhead/Extension): Frequently. Putting inventory away.
5. Twisting/Turning (Knees, waist, neck): Constantly. Answering the telephone, reaching for dishing up, washing pots, running warmers, loading and unloading the dish machine, carts and racks, and other stocking.
6. Climbing: Frequently. Putting glasses, pots, silver, supplies away, step ladder, stepping stool.
7. Crawling/Kneeling: Occasionally. Reach/retrieve items from hard to reach places.
8. Handling: Constantly. Pots, pans, dishes, silverware, glasses, chemicals, soaps, hot water.
9. Balancing: Frequently. Putting dishes, silver, supplies away and working by hot equipment.
10. Pushing/Pulling: Average weight: Constantly. Racks, carts weighting between 1 to 150 pounds. Maximum weight: Occasionally 200 pounds.
11. Lifting/Carrying: Average weight: Constantly. Supplies, plates, ports, pans, glasses, mops, chemicals weighting between 1 to 75 pounds. Maximum weight: Occasionally 100 pounds.

Working Environment:

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

RESPONSIBILITIES:

1. Contribute positively to the team within the department
2. Prep foods as needed
3. Participate in on-going training
4. Wash and organize china, glassware, silverware, utensils, pots and pans per standards
5. Clean and monitor dish machine as needed
6. Maintain a high standard of cleanliness and sanitation in the kitchen and other areas as assigned by supervisor
7. Comply with Valencia Hotel Group (and its affiliates) standards and regulations to encourage safe and efficient hotel operations.
8. Maintain regular attendance in compliance with Valencia Hotel Group (and its affiliates) standards as required by scheduling which will vary dependent upon the hotel’s needs.
9. Complete other duties as assigned by Supervisor
10. Bus tables as needed

Basics:

1. Attend required meetings
2. Keep work areas clean and organized
3. Be extremely courteous to all customers and fellow employees
4. Report unsafe conditions to your supervisor immediately
5. Maintain hotel equipment in proper working conditions.
6. Any other duties assigned by your immediate supervisor