What are the responsibilities and job description for the Dish Washer - Part Time position at Courtyard Marriott Downtown?
This is a part time position with a combination of 1st and 2nd shift hours. Weekend availability is required.
This position is eligible for discounted downtown parking, free employee meals, weekly Pay DailyPay, hotel and restaurant discounts and more.
SUMMARY
The Steward/Dishwasher carries an important responsibility by serving our guests in a wide and diverse manner. This person is called upon to serve and assist in several areas of guest service in the kitchen and banquets, including but not limited to; 1) Dishwashing, including pots and pans; 2) preparation and serving of quality meals; 3) in providing a clean and neat dish line; and 4) any combination of these positions in the course of a work day. The Food Service Worker is one who, therefore, must be very flexible in performing job duties and assuming a variety of job duties while maintaining a courteous, friendly, and helpful attitude toward all guests. Also, this person must work closely with fellow staff as a competent team member.
ESSENTIAL FUNCTIONS
Essential Functions of the Food Service Worker include, but are not limited to:
1. Model all policies as described in the application for employment and the Policy Manual.
2. Be a productive and cooperative team member.
3. May work the early shift or the late shift. He/she may also be required to work an extra shift.
4. Perform a wide variety of duties and responsibilities either in dishwashing, assisting in the preparation
and serving of food, cleaning and straightening of the kitchen area.
5. Must be able to lift/unload/move food and supplies of a minimum weight of thirty (30) pounds and a
maximum of fifty (50) pounds.
6. Lift dishes to their storage location.
7. Use kitchen equipment properly and safely.
8. Operate electrical and mechanical equipment safely.
9. Operate dishwasher while maintaining appropriate temperature.
10. Determine cleanliness of dishes (and pots & pans), food contact surfaces, and kitchen area.
11. Transport food and beverage items when needed.
12. Other job-related duties as may be assigned.
13. May be temporarily assigned to another department to complete a 40-hour workweek (if a full-time
employee).
DAILY RESPONSIBILITIES
1. Clean all dishes to Marriott standards, including pots and pans.
2. Make sure trashcans with clean liners and lids are in proper places.
3. Make sure dish line is set up and ready to receive dirty dishes and utensils.
4. Dishes, pots, and pans are put in proper places after each meal.
5. Water in dishwasher is changed and refilled every two- (2) hours.
6. Dish rooms and slop stations are swept and cleaned, including sink and counters.
7. At any time during meals, Stewards may be asked to clean up spills, restock ice, serving utensils, plates,
glasses, etc. Must do this promptly and according to instruction of Supervisor.
8. Check list will be used each day to ensure that proper quality and work production is being reached.
9. Stewards will be asked to pick up trash around dumpsters, clean carts, trashcans, floors, and equipment
on a regular daily basis.
10. This position requires regular and predictable attendance as an essential function of the job.
11. Make sure all spurt and recycling is taken out during every shift. This includes rinsing the cans out afterwards.