POSITION PURPOSE:

Responsible for the cleaning and maintaining of the dish machine.  Thoroughly cleaning all dishes, pots, and pans and the proper storage of these items in an organized manner.

ESSENTIAL FUNCTIONS:

•             Maintaining an organized dishwasher, pot sink station with the usage of the proper chemicals outlined by our supplier, cleaning all dirty dishes, pots as they arrive.
•             Constant rotation of glassware, dishware to the respective areas to keep a clear walking, working area to prevent obstruction anywhere near the dish machine.
•             Keep entire kitchen area clean, i.e., walls, corners, slow cookers, sheet pan carts, hot boxes, shelving, mop room closet, and carts.
•             Able to assemble machine, disassemble machines, assemble silver break down station.
•             Routine inspection of all production areas for trash removal and random sweeping or moping up of spills, refrigerator weeping once a shift.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

OTHER:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel including holiday and weekends.

All employees are required to comply fully with the rules and standards set forth by Hilton Marco Island Beach Resort & Spa, Olshan Properties and Hilton Hotels Corporation.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

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, using some other combination of skills and abilities.

• General working knowledge of a automatic dish machine and how to function in a hotel kitchen.
• Good working knowledge of accepted standards of sanitation.
• Basic knowledge on chemicals and the various dispensers that operate only when chemical is present.
• Able to read, write and understand the English language in order to comprehend instructions accurately and to communicate with fellow employees.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., broom, mop, scrub pads, buttons on dish machine etc. Able to climb stairs.
• Able to maintain a positive attitude under pressure.
• Able to maneuver in a three (3) foot wide space behind cooking line to clean.
• Able to bend down to reach under and into coolers, refrigerators and ovens.
• Hear audible alarm signals that meet standards NFP codes with sound decibels -10-30 range.