POSITION PURPOSE: To sort, wash, and return dishes and utensils to food operations throughout the hotel.  To maintain a clean and efficient work station.  To expedite clean dishes and utensils to the cook line and other areas of Food & Beverage on an as needed basis. To maintain and clean the equipment in the kitchen including stovetop’s, ovens, fryers, mixers, coolers, etc.  Responsible for providing associate meals, maintaining cleanliness and proper sanitation and hygiene standards.         

ESSENTIAL FUNCTIONS:

1.      Properly fill and maintain dish machine according to manufacturer's standards.  Maintain cleanliness standards of machine according to health department guidelines.  Receives scrapes, rinses, and racks dishes and utensils.

2.      Unload dish machine, stack, store, and return dishes and utensils to proper area of kitchen.

3.      Empty garbage cans in dish area and throughout kitchen as needed.  Maintain dish area including floors, walls, and counter areas within the prescribed standards of the resort and health department guidelines.  Sweep and mop floors in dish room, walk-in cooler, freezer and kitchen.  Clean and replace floor mats.

4.      Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.

5.      Wipe down counter tops and preparation areas in order to maintain a clean, efficient operation.

6.      Restocks areas with required supplies. For example, hand towels, soap at handwashing sinks and plates and dishes to the line.

7.      Handle cleaning chemicals according to prescribed safety standards.  Practice good safety habits with chemicals, wet floors and other slip and fall hazards throughout kitchen.

8.      Assist with the lifting and moving of food carts, dish storage racks and other kitchen equipment as directed by supervisor.

9.      Stock proper amount of supplies in cafeteria.

10.  Inventory all paper items (cups, napkins, coffee cups, dressings, etc) notify Chef or Sous Chef if supplies are low.

11.  Prepare all hot and cold food items according to menus and recipe specifications.

12.  Setup all hot food and cold salad bar in a timely manner.

13.  Maintain high quality levels of food production and presentation.

14.  Perform all assigned duties while following food fundamentals and sanitation procedures.

15.  Maintain personal cleanliness, hygiene and professional appearance.

16.  Responsible for breakdown and set up stations.

17.  Follow Employee Cafeteria schedule by being set for service on time and removing food as requested.

18.  Put out any day old pastry items per request of Chef or Pastry Chef.

19.  Perform other duties as assigned.

POSITION REQUIREMENTS:

1.      Ability to tolerate varied working conditions.  Work area may be humid and wet.  Temperatures sufficient to cause bodily discomfort are possible in dish area.

2.      Work involves different areas of kitchen some areas may have high noise levels from machines, conversations, and other background sounds.  Frequent interruptions are likely.  Must be able to change activities quickly.

3.      Ability to lift objects weighing 75 pounds with the ability to push, pull or transport material weighing 150 pounds through crowded area.  Carry objects weighing 50 pounds for short distances.

4.      Ability to remain calm under stress.  Fast paced work area with considerable noise and frequent interruptions.  Work area may be confining.

5.      Sense of smell, taste and touch.

6.      Sensitivity to hot and cold.

7.      Ability to bend and lift over shoulders.

8.      Friendly and polite associate who interacts with other associates appropriately.

9.      Ability to work independently and quickly, especially during lunch and dinner rush.

10.  Knowledge of equipment and food.

11.  No prior experience required.  Prior hospitality experience preferred.

The Hilton Madison Monona Terrace is an equal opportunity employer.

Additional Information Hourly/Yearly Wage: 14.00