Dishwasher

Requisition ID: req3622

Job Title: Dishwasher

Department: Hospitality Management

Location: Columbus Campus

Employment Type: Staff

Employment Status: Part-Time Professional

Bargaining Unit: Non-Bargaining Unit

FLSA Status: Non-Exempt

Compensation Type: Hourly

Compensation Range: $12-$14

Schedule: 20- 29 hours a week, Monday through Friday (occasional weekends). Availability to work within operating hours.

Position Summary

The Steward will maintain the kitchen, dish cleaning and storages areas, and other surrounding areas in a clean, organized, and sanitary manner by using proper and current methods and ensuring that all health and cleaning regulations are followed. This position offers professional, engaging and friendly service.

Core Competencies

Professionalism, Adaptability, Managing Work, Energy, Continuous Improvement, Quality Orientation, Customer/Student/Employee Focus, Stress Tolerance, Collaboration, Work Standards

ESSENTIAL JOB FUNCTIONS:


CLEANING & SANITIZING


Washes utensils, silverware, plates, dishes, pots, pans, dishware, glasses, and/or cutlery by hand or by machine using appropriate cleaning and sanitizing methods. Cleans stoves, grills, griddles, coolers, fryers, or other equipment using cleaning chemicals, brushes, and/or cleaning cloths. Occasionally polishes glass, silverware, cutlery, and/or utensils. Stores utensils, silverware, plates, dishes, pots, pans, dishware, glasses, and/or cutlery in a proper and sanitary manner. Assists the hospitality and culinary staff by assisting in replenishing food items, plates, cutlery, glassware, etc. during operating hours.

FOOD HANDLING

Transports food supplies and/or ingredients from and to the storeroom, freezer, coolers, or kitchens by using proper food handling methods. May assist with food preparation, such as blending soups or dressings, washing and peeling vegetables and/or certain meats. Collaborates with Chefs, Culinary Preceptors, Faculty and other staff. Works with and supports student interns and student employees.

FACILITIES MANAGEMENT & INVENTORY


Ensures all appropriate cleaning materials and equipment are available and set up for service in accordance with anticipated business volume. Constantly checks equipment to ensure that they are in clean and good working condition and report any maintenance needs to the Sous Chef or Executive Chef. May assist with set-up and breakdown of stations for services, as well as service areas for special functions. Keeps equipment and work area clean and in proper operating condition. Maintains cleanliness of stations, coolers, freezers, and storage areas. Communications food requisition needs to maintain inventory levels.

DIVERSITY, EQUITY & INCLUSION

Helps to ensure the College meets its responsibility in identifying areas of opportunity and systemic concerns while reporting complaints alleging discrimination. Creates a welcoming, inclusive, equitable, and productive work and learning environment where all students, faculty members, and college employees feel valued and able to contribute to their full potential, regardless of their differences. Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.

OTHER DUTIES & RESPONSIBILITIES

Availability to work within operating hours. Attends all required meetings and trainings.

Usual Physical Requirements:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions described in this position description. While performing duties of this job, the employee regularly exhibits digital dexterity when entering data into computer. The employee frequently sits for periods of time, stands, and walks. Employee converses verbally or manually with others in person as well as by telephone. Vision demands include close, relatively detailed vision when focusing on computer screen. Employee occasionally lifts up to 10 pounds.

Working Conditions:


Restaurant environment on all three floors of the Hospitality building and occasionally in other areas on and away from campus. Regular exposure to moderate noise typical to business offices.

Knowledge, Skills and Abilities:

Knowledge of: technology and equipment; procedures, regulations, and standards; local, state and federal food sanitation regulations; culinary; operational knowledge of food service equipment and maintenance requirements.

Skill in: verbal and written communications; maintaining good public relations; customer service; conflict resolution; general typing; application of job software programs; time management and organization; problem-solving under pressure; constantly assessing and adapting to current practices to perform a task better, faster, or more efficiently; process and performance improvement; leadership; creative abilities in a kitchen; customer service.

Ability to: work in a team environment and motivate team members to sustain high levels of performance; proactively prioritize needs and effectively manage resources; work well under pressure in a fast-paced environment; develop and maintain effective working relationships with associates, vendors, students, telephone users and general public; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects.

Minimum Qualifications: High school diploma or GED and at least one year experience in a professional kitchen role. State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s). An appropriate combination of education, training, coursework and experience may qualify a candidate.

Additional Information: If offered the position, candidate must successfully complete a background check and drug screen.