SUMMARY: Responsible for providing the hotel with clean cooking utensils and service ware as well asperforming general cleaning tasks. Must have weekend availability.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the BanquetCulinary Supervisor, Executive Sous Chef, Executive Chef, or General Manager.
General Tasks: 60%
- Sort dishes, glassware, and utensils in and out of the dishwasher machine
- Maintain dishwasher machine by periodically refilling water and adding sanitizing products
- Assist with prep work as assigned
- Maintain kitchen waste
General Cleaning: 40%
- Organize and stock storage room as assigned
- Respond to all spills and breakages in an urgent manner
- Disposal of all soiled linen and carry to designated area
Maintain back of the house by sweeping and mopping of floors, scrubbing, polishing, soaking, and sanitizing other areas
