Dishwasher

The dishwasher is primarily responsible for maintaining the cleanliness of all hotel china, silverware and cookware for any one of the F&B outlets and banquets operations for the three hotels (Sheraton, Westin and Clement). Some additional responsibilities include receiving and storing food deliveries, cleaning of kitchen/storage areas. Lastly, the Dishwasher will assist with prep-work and cafeteria attendant responsibilities as business dictates. 

DUTIES AND RESPONSIBILITIES 

Kitchen Operations

• Collect used kitchenware from dining and/or kitchen areas. 


• Wash, clean all hotel china, silverware and cookware.


• Store clean dishes, glasses and cookware appropriately. 


• Ensure there are always enough clean dishes, glasses, utensils during busy hours. 


• Maintain cleaning supplies in stock and request more as needed. 


• Clean kitchen area prior to finishing shift (i.e. refrigerators, cooking equipment, exhaust hood, filters, walls, stairs, floor mats, floors etc.)


• Maintain freezers and storage areas neat and clean. 


• Remove garbage, recycle and food compost and place in appropriate bins. 


• Assemble, maintain and break down dishwashing machine and racks and report any technical performance issues. 


• Assist with cleaning/sanitizing projects. 


• Assist with food-prep as needed. 


• Assist as a cafeteria attendant (stock cafeteria with food, utensils etc. and maintain cleanliness). 


• Assist with closing kitchen area at any one/multiple hotels during shift. 


• Demonstrate brand standards, behaviors, hallmarks and mandates.


• Promote hotel services, facilities and anticipate guest’s needs to promote higher guest satisfaction. 


• Follow all Food Safety Standards.


• Follow all emergency and safety guidelines in order to provide a safe and secure environment for guests, associates and visitors.

Interpersonal Relationships

• Greet all guests and or associates upon contact.


• Assist with training and or providing guidance to new associates when requested.


• Follow all guidelines, policies and procedures as outlined by PHM’s Employee Handbook such as, reporting to scheduled shift, report to work on time, reporting absences, have a professional demeanor, etc. 


• Resolve and address all guest and associate questions and or concerns in a timely, creative and professional manner.


• Report any issues, concerns and or suggestions to management.


• Have constant communication with all hotel departments in order to ensure guest satisfaction. 

WORKING ENVIRONMENT

The hotel is in a public business atmosphere, which varies temperature based indoor and outdoor climate. The nature of this job is mainly indoors but may require being outdoors. In addition, the kitchen area is often hot/cold, damp and the temperature may vary throughout the day.

Some travel may be required in order to attend hotel events not limited to meetings, trainings etc.

Knowledge

• Basic English understanding. 

Skills

• Interpersonal skills such as listening, smiling, relating, asking questions, teamwork, etc. 


• Have the skill to manage multiple tasks at a time, maintain focus and structure under pressure.

Abilities

• Ability to develop and maintain relationships with both associates and guests to build trust and loyalty.


• Ability to maintain consistent positive energy, self-motivation, and passion for hospitality. 


• Ability to easily adapt to various situations, constant change, handle high pressure and remain composed and focused.  

PHYSICAL REQUIREMENTS

• Prolonged standing/walking for duration of shift. 


• Ability to walk around the hotel, up and down stairs, stoop, kneel, lift up to 50 lbs., push/pull up to 200 lbs. 

BUSINESS ATTIRE

To present a professional and business image to guests, associates and public we ask that all associates follow PHM’s dress and grooming standards available in the PHM Handbook on page 16.  Standards include wearing full uniform at all times, uniform must be neat, clean and wrinkle free, practice good personal hygiene, and grooming. 

PREFERRED QUALIFICATIONS

• Prior Hotel Experience


• Prior kitchen/dishwasher experience 


• Prior Emotional Intelligence Training 


• CA Food Handlers Card

The Sheraton Hotel, Palo Alto (a Pacific Hotel Management Hotel), functions 7 days a week, 24 hours a day. All associates must acknowledge and understand this fact and be aware that at times it may be necessary to move an associate from their accustomed shift as business dictates.