Dishwasher - Degrees

Operational Leadership

• Supervises assigned area of responsibility and staff by recruiting and hiring, assigning and delegating tasks, providing direction, resolving work problems, communicating job expectations, training employees, and developing professional growth opportunities.
• Coordinates activities and arranges for appropriate training and technical support.
• Conducts annual employee evaluations, provides ongoing feedback and coaching, and effectively recommends pay increases, promotions and other personnel actions.
• Approves leaves and authorizes overtime as appropriate.
• Administers disciplinary actions upon approval and in collaboration with Human Resources.
• Interprets, explains, carries out and enforces the College's policies.
• Conducts pre/post event meetings with staff and other assigned groups.
• Provides communication to staff regarding actions and decisions of board of trustees and administration.

Cleaning & Sanitizing

• Washes utensils, silverware, plates, dishes, pots, pans, dishware, glasses, and/or cutlery by hand or by machine using appropriate cleaning and sanitizing methods.
• Cleans stoves, grills, griddles, coolers, fryers, or other equipment using cleaning chemicals, brushes, and/or cleaning cloths.
• Occasionally polishes glass, silverware, cutlery, and/or utensils. Stores utensils, silverware, plates, dishes, pots, pans, dishware, glasses, and/or cutlery in a proper and sanitary manner.
• Assists the hospitality and culinary staff by assisting in replenishing food items, plates, cutlery, glassware, etc. during operating hours.

Food Handling

• Transports food supplies and/or ingredients from and to the storeroom, freezer, coolers, or kitchens by using proper food handling methods.
• May assist with food preparation, such as blending soups or dressings, washing and peeling vegetables and/or certain meats.
• Collaborates with Chefs, Culinary Preceptors, Faculty and other staff. Works with and supports student interns and student employees.

Facilities Management & Inventory

• Ensures all appropriate cleaning materials and equipment are available and set up for service in accordance with anticipated business volume.
• Constantly checks equipment to ensure that they are in clean and good working condition and report any maintenance needs to the Sous Chef or Executive Chef.
• May assist with set-up and breakdown of stations for services, as well as service areas for special functions.
• Keeps equipment and work area clean and in proper operating condition.
• Maintains cleanliness of stations, coolers, freezers, and storage areas.
• Communications food requisition needs to maintain inventory levels.

Culture of Resect

• Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.