Chautauqua Institution

  • F&B: Dishwasher (Bellinger Hall) *Minor Friendly*

    Job Locations US-NY-Chautauqua
    Posted Date 3 months ago(1/30/2019 12:07 PM)
    ID
    2019-2776
    # of Openings
    8
    Category
    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.

    Responsibilities

    The Dishwasher is responsible for ensuring all dishes, pots, and pans are cleaned daily by utilizing the appropriate machinery under harsh and undesirable conditions. In addition to dish duties, a Dishwasher may be asked to assist cooks with certain tasks and functions at any given point.

     

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

    • Must be able to load and unload a commercial dish-washing machine with certain 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 before and after use.
    • In the event the machine breaks down and will require a specific part to be fixed or unjammed, the Dishwasher will need to inform their superior.
    • Once all dishes, pots, pans, and silverware have been cleaned, the Dishwasher must appropriately store and organize the utensils so that all other kitchen workers will have immediate access to them.
    • 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 always. No food scraps are to be left on the cabinets, sinks, tables, or dish-washing equipment and all surfaces should be wiped and sanitized.
    • All Dishwashers will need to be in observance of all food-safety requirements established by the organization. At times, Dishwashers will be called upon to assist cooks with certain procedures and techniques regarding food preparation and service. Some 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.

    Qualifications

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

     

    EDUCATION and/or EXPERIENCE

    All applicable experiences from applicants will be accepted.

     

    PHYSICAL DEMANDS/WORK ENVIRONMENT the physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

     

    Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

    Utilization of harsh chemicals, cleaners, and sanitation solutions.

    Standing and walking are constant conditions.

    Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.

    Ability to physically grasp and transport items 50 to 100 pounds, including kitchen supplies and dishware.

    Required flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

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