Utility Steward ( Dishwasher)

  To ensure all equipment and food required for the function(s) is available to the waiters at the appropriate times. Maintains heart of the house operations by operating dishwashing machines, scrubbing heavy cookware and sanitizing kitchen areas. To ensure food and beverage teams have clean service ware, manage trash disposal, and safely transport heavy catering equipment across the property.  Works closely with the Banquets and Outlets department, including the kitchen and banquet teams. To wash and clean all cookware from kitchen production on areas in accordance to Omni Standards.    Prepare for functions on shift. Ensure a safe workspace, adhering to health and safety standards Sanitization, maintaining clean and organized spaces for the hotel Set up Breakdown Stations. Assist with Plate up. After function breakdown. Maintaining a high standard of cleanliness in all areas of the back-of-the-house in accordance with the Department of Health. Run food to Banquet spaces  Cleans pots and pans and all other cookware utensils Keep cookware washing area clean and neat Stores cleaned items in proper location Keeps kitchen floor area clean and free of debris Completes other duties as assigned Ability to work in a fast paced environment Pay strong attention to detail Ability to stand for long periods of time and maintain physical mobility Have a positive attitude and willingness to work as a team Excellent communication skills Must be available all shifts and all days, including Monday – Sunday.   Tools and Equipment:   Coffee maker/urn, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, broom, mop, bucket, cart, ladders.   Working Environment:   Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages.     Physical Job Requirements (for essential functions only)   Lifting/Pushing/Pulling/ Carrying   All of these functions are essential primarily because the heavy production associated from all the outlets.  Dish racks – 10-15 pounds Trash cans – 50- 70 pounds Bus pans – 10 –15 pounds Pushing queen marys – 75% Picking-up approximately 50 pounds             Bending/Kneeling Bending is necessary , dish rack stacking, storing of equipment/dishware, unloading queens, moping/sweeping floors, cleaning ovens also requires bending   Mobility Full range of mobility required.  Ability to travel 30 – 50 foot on a regular basis throughout the day – 75%   Continuous Standing Usually all day – during service hours   Climbing Climbing stairs or ladders up to approximately 15 -20 steps approximately 5% of work period (approximately 8 hours) Ability to climb a ladder to wash walls   Driving No driving required   Work Environment Inside 100% of work period (usually 8 hours)   Hearing/Vision/Speech/Literacy Hearing is minimal (Need to hear equipment/timers and communicate with other staff) Vision is critical (Must be able to inspect for cleanliness of dishware and kitchen) Speech is minimal (Enough to communicate with staff) Literacy is minimal (Only enough to ensure proper cleaning chemicals are used on dishware)   Chemical/Agents Used Dish washing chemical.  Sanitation chemicals.  All purpose cleaners – 75%   Protective Clothing Rubber gloves, back supports, protective eye ware, safety shoes – approximately 100% of 8 hours   Equipment Operation Dish washer 75%, garbage disposal 25%   Other Considerations   Must be available to work all shifts, Monday through Sunday. This is a union position.   Rate is $16.26 first 3 months, $17.17 after 3 months, $18.07 after 6 months.