Dishwasher/Steward (Production Kitchen)

Essential Duties and Responsibilities:
Remove trash from all work areas
Clean and sanitize all china, glassware, silverware, flatware, pots and pans
Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans
Operate the industrial dishwashing machine and other industrial cleaning equipment
Move equipment around to supply the various areas of the food and beverage department
Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors
Clean and sanitize restaurant tables, chairs and surroundings as assigned
Use of industrial strength cleaning chemicals required
All other duties as assigned
Qualifications: (Knowledge, Skills, and Abilities):
Requires constant standing, walking with occasional sitting, reaching outward, reaching above shoulder level, squatting or kneeling, bending and climbing
Ability to constantly lifting/carrying of up to 20lbs. with frequent to occasional lifting/carrying of 20-75lbs.
Ability to frequently pushing of carts, etc. up to 100lbs.
Requires visual acuity
Requires excellent hand and eye coordination
Must be prompt, timely and strictly adhere to the company time and attendance policy
Must be able to speak and understand the primary language(s) used in the workplace
Requires good communication skills
High standard of cleanliness and safety guidelines
Ability to communicate with Team members and guests
Ability to be a TEAM player
Ability to successfully fulfill the pre-employment process
Ability to work flexible shifts and days of the week including holidays