Dishwasher

[Click here to view the full jobposting]("_blank"rel="noopener noreferrer"} JOB TITLE: Dishwasher LOCATION: TOURISTShotel EMPLOYMENT CLASSIFICATION: Hourly, Non-Exempt, Full-Time andSeasonal Part-time REPORTS DIRECTLY TO: Executive Chef PAY RATE:\$15.50/hour RESPONSIBILITIES: -Wash and Clean dishes and pots & pans atthe Lodge or The Airport Rooms -Ensure the cleanliness and sanitation ofthe plateware and serviceware at the hotel -Restock dishes in the properlocation at the hotel one cleaned -Check in and out with Management atbeginning and end of your shift -Comply with food safety regulations-When on-site at the Hotel, it is required that all staff are wellmannered, well- spoken and appropriately dressed at all times -Maintainpositive and professional external and interpersonal communications withguests and other hotel staff -Maintain a high level of cleanliness andsafety in work areas -Ensure that all equipment is maintained in good,safe working condition and let management know if anything needs to befixed -Keep abreast of and comply with safety and emergency proceduresand OSHA requirements -Attend relevant meetings -Any and all otherduties as assigned by management PERSONAL PERFORMANCE STANDARDS: -Haveknowledge of seasonal and local ingredient availability and trends-Properly account for tools, equipment and materials EDUCATION &EXPERIENCE: -High School diploma or general education degree (GED) orrelevant trade school training COMPETENCIES: -Ability to multi-task in afast-paced meal service period -Must be able to speak, read, write andunderstand the primary language(s) of the workplace -Ability to read andinterpret documents such as safety rules, operating and maintenanceinstructions and procedure manuals WORKING CONDITIONS/ENVIRONMENT:-Position requires ability to adhere to rotating shift schedule (1st, &2nd shift) and changes to days off -Kitchen staff work in multipleenvironments within the property, some of which are restrictive in size-The noise level in the work environment is usually moderate -The personin this position may have to lift up to fifty (50) pounds on a dailybasis; anything over fifty (50) pounds is considered a minimum two (2)person lift -The person in this position may have to stand and/or walk,push, kneel, bend, balance, squat, reach and stretch for eight (8) hoursper day -Position is responsible for handling heavy containers of hotfood and liquids and engaging with hot ovens, grills and stovetops -Thisposition requires exposure to the climate variations of a commercialkitchen environment The work environment characteristics describedherein are representative of those an employee typically encounterswhile performing the essential functions of the position. Reasonableaccommodations may be made to enable individuals with disabilities toperform the essential functions. TOURISTS is an EEOC Employer.