Hilton Garden Inn - Cedar Rapids (HGI) Job Description for:
Dishwasher Title: Dishwasher
FLSA Status: Hourly
Reports to: Banquet Chef (directly), Food & Beverage Manager (indirectly)
SUMMARY The Dishwasher is responsible for ensuring all service/kitchen-wares are clean and sanitized. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Maintain professional appearance standards as directed in the Employee Handbook. Aides in cleaning inside and outside the dish area. Proper storage and removal of garbage and soiled linens. Maintains cleanliness and sanitation of dish station and the kitchen. Follow supervisor's instructions, communicate with and support co-workers while being a team player. Possesses in-depth knowledge of the dish machine. Possesses in-depth knowledge of proper usage of cleaning chemicals, equipment and supplies. Complies with Department of Health and company sanitation standards. Communicates product needs to the Banquet Chef or F&B Manager. Properly sets-up dish station and performs opening/closing procedures as directed by management, including: Stocks stations with prescribed supplies. Maintain and clean kitchen equipment. Wipes down and sanitizes stations. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Reports all breakage, damage of equipment or furniture immediately to management. Attends and participates in any training sessions or departmental meetings. Portrays a positive and professional attitude. Works as part of a team and provides help and support to all fellow team members. Maintains cleanliness and sanitation of equipment, food storage, and work areas. Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as required. Implements suggestions within parameter of position and refers more complex concerns to supervisor. Wears proper uniform at all times and is warm, welcoming and genuine. Attend staff meetings as required. All other duties assigned by Management. HGI POLICIES Responsible for following all HGI policies and procedures as set forth in the HGI handbook and property specific guidelines/standards. These policies include dress code, safety, and performance standards. Employees must also maintain a professional image and report to work as scheduled.
JOB REQUIREMENTS Hold self and others to high ethical standards. Performs work well with speed, accuracy, and attention to detail. Ability to work well in stressful, high-pressure situations. Ability to maintain confidentiality of guest information. Customer-Service Centric. Demonstrated strategic thinking skills. Can work well unsupervised but also within a team. High energy personality. Warm, friendly, and service-oriented philosophy. High degree of flexibility and tolerance for change. Ability to carry out multi-task projects. Ability to work well with diverse groups or individuals. Regular and consistent attendance. Willing and able to work evenings, weekends, and holidays; available for flexible scheduling to meet the needs of the department. Knowledge of federal, state, and local laws, ordinances, and regulations and HGI policy regarding food preparation, handling, and serving. Must have or be able to obtain food preparation/sanitation certification or equivalent as required by HGI brand, county, and state. LANGUAGE SKILLS Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
MATHEMATICAL SKILLS Ability to read, write and recognize numbers, comprehend signs and symbols; cash handling skills required; basic math skills required.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must always follow proper safety precautions to avoid injuries. Walking and standing are required throughout the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically self-demonstrate cooking techniques, i.e., cutting, preparing, plate presentation, safety, and sanitation practices. Must be able to bend, stoop, squat and lift up to 40 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, fellow associates, and supervisors.
WORKING CONDITIONS The job is performed in a food & beverage setting within a hotel. 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. In addition, attendance at all scheduled training sessions and meetings is required. The work can be fast paced to meet constant deadlines and noisy. Work physically near others, wear uniforms such as aprons and gloves, exposed to hazardous conditions that produce cuts or minor burns, and often exposed to hot and cold temperatures, such as ovens and retrieving food from freezers. All employees must always follow proper safety precautions to avoid injuries.
SAFETY REQUIREMENTS Must be aware and conform to all safety requirements when in the building, operating motor vehicles, performing work with, near or around any/all equipment including sharp knives as well as while cleaning/sanitizing such equipment.
