RESPONSIBILITIES: -Wash and Clean dishes and pots & pans at the Lodge or
The Airport Rooms -Ensure the cleanliness and sanitation of the
plateware and serviceware at the hotel -Restock dishes in the proper
location at the hotel one cleaned -Check in and out with Management at
beginning and end of your shift -Comply with food safety regulations
- When on-site at the Hotel, it is required that all staff are well
mannered, well- spoken and appropriately dressed at all times -Maintain
positive and professional external and interpersonal communications with
guests and other hotel staff -Maintain a high level of cleanliness and
safety in work areas -Ensure that all equipment is maintained in good,
safe working condition and let management know if anything needs to be
fixed -Keep abreast of and comply with safety and emergency procedures
and OSHA requirements -Attend relevant meetings -Any and all other
duties as assigned by management PERSONAL PERFORMANCE STANDARDS: -Have
knowledge of seasonal and local ingredient availability and trends
- Properly account for tools, equipment and materials EDUCATION &
EXPERIENCE: -High School diploma or general education degree (GED) or
relevant trade school training COMPETENCIES: -Ability to multi-task in a
fast-paced meal service period -Must be able to speak, read, write and
understand the primary language(s) of the workplace -Ability to read and
interpret documents such as safety rules, operating and maintenance
Instructions And Procedure Manuals WORKING CONDITIONS/ENVIRONMENT
- Position requires ability to adhere to rotating shift schedule (1st, &
2nd shift) and changes to days off -Kitchen staff work in multiple
environments within the property, some of which are restrictive in size
- The noise level in the work environment is usually moderate -The person
in this position may have to lift up to fifty (50) pounds on a daily
basis; anything over fifty (50) pounds is considered a minimum two (2)
person lift -The person in this position may have to stand and/or walk,
push, kneel, bend, balance, squat, reach and stretch for eight (8) hours
per day -Position is responsible for handling heavy containers of hot
food and liquids and engaging with hot ovens, grills and stovetops -This
position requires exposure to the climate variations of a commercial
kitchen environment The work environment characteristics described
herein are representative of those an employee typically encounters
While Performing The Essential Functions Of The Position. Reasonable
accommodations may be made to enable individuals with disabilities to
