Chautauqua Institution

  • F&B: Dishwasher/Kitchen Steward (Athaneaum Hotel Kitchen)

    Job Locations US-NY-Chautauqua
    Posted Date 4 months ago(1/11/2019 9:43 AM)
    # of Openings
    Food & Bev: Culinary
  • Overview

    The pre-eminent expression of lifelong learning in the United States, Chautauqua Institution comes alive each summer with a unique mix of fine and performing arts, lectures, interfaith worship and programs, and recreational activities. Over the course of nine weeks, more than 100,000 people visit Chautauqua and participate in programs, classes and community events for all ages — all within the beautiful setting of a historic lakeside village. As a community, we celebrate, encourage and study the arts and treat them as integral to all of learning, and we convene the critical conversations of the day to advance understanding through civil dialogue.


    The Dishwasher is responsible for ensuring all dishes, pots, and pans are cleaned on a daily basis by utilizing the appropriate machinery. 


    Essential duties and responsibilities include the following:

    • Must be able to load and unload a commercial dishwashing machine with pots, pans, utensils, and silverware correctly to ensure efficient and effective machine operation. This will require correctly setting the temperature and utilizing the correct amount of dish-washing liquid, in conjunction with assembling and disassembling machine components before and after use.
    • Inform management if machine breaks down and will require a specific part to be fixed or unjammed. 
    • Once all dishes, pots, pans, and silverware have been cleaned, dishwashers appropriately store and organize the dishware for immediate access.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service.
    • Will need to take out trash and secure it inside the dumpsters and will need to supply the garbage cans with new garbage bags once completed.
    • Sweeping, mopping, and ensuring the dish-washing area is neat, organized and clean will be required at all times. No food scraps are to be left on the cabinets, sinks, tables, or dish-washing equipment and all surfaces should be wiped and sanitized.
    • Observe all food-safety requirements established by the organization.
    • Dishwashers will be called upon to assist cooks with certain procedures and techniques regarding food preparation and service.  Dishwashers may also be asked to provide service and attention to the back storage areas, as well as coolers and freezers.
    • All other duties as assigned.


    • Minimum 1-years experience in a high volume hotel, resort, or commercial kitchen with a focus on fine dining preferred but not required.   


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