Steward / Dishwasher

Job Title: Dishwasher - AM and PM shifts, weekends and holiday availability a must. 

Department: Kitchen

Reports To: Executive Chef or Sous Chefs

Summary: Washes all dirty dishes and puts them away in a clean and orderly condition. Maintains the overall cleanliness of the kitchen.

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

Dishwashing & Cleaning

• Washes, rinses, and sanitizes all dishes, glassware, silverware, pots, pans, utensils, and cookware.


• Ensures dishes are completely clean and dry before putting them away.


• Organizes and properly stores all clean dishware and kitchen equipment in designated areas.


• Regularly drains, cleans, and maintains the dish machine, checking for proper water temperature and chemical levels.


• Washes and sanitizes all dish area surfaces including sinks, walls, and worktables.


• Keeps sinks clear of dishes and free of food debris.

General Kitchen Sanitation

• Maintains a clean, safe, and organized dish area at all times.


• Sweeps and mops kitchen floors regularly throughout the shift and thoroughly at end of shift.


• Cleans and maintains dry storage and walk-in cooler floors; sweeps and mops these areas regularly, especially during AM shifts.


• Maintains cleanliness of grease trap.


• Performs deep cleaning tasks such as cleaning trash cans, chemical rooms, and outdoor kitchen entry weekly.

Trash, Recycling & Compost

• Monitors trash cans during shifts, empties when full, and replaces liners.


• Breaks down cardboard and places it in the appropriate recycling container.


• Maintains cleanliness of trash receptacles and disposal areas.


• PM shift: puts compost bins outside; AM shift: brings compost bins back inside.

Station Setup & Maintenance

• Sets up dish stations including dish machines and sinks at start of shift.


• Ensures all cleaning chemicals are labeled and functioning properly.


• Stocks clean dishes and supplies at the hot line and cold station throughout the shift.

Inventory & Organization

• Keeps glassware, silverware, and cookware bins organized daily.


• Maintains organization and cleanliness of storage areas (dry storage, chemical room, refrigerators, and freezers).


• Ensures storage shelves are tidy and items are appropriately placed.

Shift Closing & Weekly Duties

• Completes all end-of-shift cleaning and closing tasks.


• Stays until the end of assigned banquet functions and reports to Banquet/F&B MOD to verify completion of duties.


• Weekly: puts away chemicals in chemical room, sweeps/mops outdoor kitchen entry, and sanitizes trash cans.

Team Support

• Performs any additional tasks as assigned by Executive Chef, Sous Chef, or F&B MOD.


• Communicates with kitchen team members as needed to support smooth kitchen operations.

Education and Experience:

• High school or vocational school coursework in kitchen basics such as food safety, preferred.


• Prior related experience preferred


• Restaurant experience preferred.

Physical Requirements:

• Prolonged periods walking or standing.


• Must be able to lift, carry, and place up to 50 pounds at a time.


• Must frequently immerse hands in water.


• Must be able to work in a hot and damp environment.


• Exposure to extreme heat, steam, and cold present in a kitchen environment.


• Must be able to work early morning or late night and at times unpredictable hours.


• Manual dexterity to cut and chop foods and perform other related tasks.

Supervisory Responsibilities None

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required for this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions required by this position.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals is required.  Also required is the ability to compute rate, ratio, and percentages and to draw and interpret bar graphs.

Language Skills

The ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. The ability to speak effectively before groups of customers or employees of this organization shall be required as well.

Reasoning Ability

The ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Also, the ability to deal with problems involving several concrete variables in standardized situations shall be required as a job description.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, extreme cold, and extreme heat.  The noise level in the work environment is usually loud.

Safety

To abide by the safety requirements of the Portland Regency Hotel & Spa and this department as outlined in the department safety manual and to report all accidents to a supervisor immediately.