Must be able to stand or sit for long periods. Must be able to stand, walk and move through all property areas. Reasonable accommodations may be made to enable individuals to perform the essential functions. The work environment characteristics described are representative of those an employee encounters while performing the essentials functions of this job. The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.

May be required to work nights, weekends, and/or holidays. Reading abilities are utilized often when reading chemical or machine labels or operating instructions.īasic mathematical skills are used to mix chemical solutions. Handling, objects, products, chemicals, cleaning supplies and utensilsĬommunicating with other people, following instructions. Standing up and moving about the kitchen or other designated areas This job requires ability to perform the following:Ĭarrying or lifting items weighing up to 75 pounds Minimum: Basic reading, writing and math skills. May assist with other duties as assigned.Key departmental contacts include Catering, Banquets, Outlets, and Maintenance. Promote teamwork and quality service through daily communication and coordination with other departments. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency. Monitor chemicals and water temperature during shift. Sweep and mop kitchen floor at the end of each meal period and after each spill. Set up and monitor the pot sink according to procedures. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.Įmpty and clean trash cans when they become full transport garbage containers from kitchen and work areas to dump sites adhere to recycling regulations. Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.Ĭheck the working condition of equipment and machinery in accordance with specifications. Place clean dishes in assigned storage location.Ĭlean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned. Operate dishwashing machine to manufacturer specifications and instructions. Set up work station as required to include filling dish machine, checking chemical levels and flatware, presoaking, and gathering required set-up equipment for appropriate work stations.

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