Dishwasher - Ottawa, Canada - Courtyard by Marriott Ottawa East

Courtyard by Marriott Ottawa East

Verified Company

Ottawa, Canada

4 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Position:
Dishwasher

- non unionized

Status: 2 Part Time vacancies/ 2 Part Time Vacancies. Must be flexible with schedule

Reports to:
Sous-Chef, Executive Chef, CdP, Banquet Captain, Marriott Courtyaard

Main Function:
Responsible for cleanliness and sanitation of all equipment and all food production, storage, and service areas. Remove all garbage, discarded oil, and recycling materials to proper disposal area. Assemble required equipment on request for kitchen staff. Clean, organize, and maintain all food preparation and storage areas.

Qualifications:

Secondary School Diploma or Equivalency
2 years of experience in a hotel, banqueting or restaurant environment
Food Handler's Certification or equivalent Safety and Sanitation training

Physical/Environmental Conditions:

Work at full pace in a hot and humid environment
Work at full pace in a Cold/Refrigerated/Freezer environment
Frequent ascent/decent using stairs carrying light loads (20lb)
Able to regularly lift 30lb (13.7kg) and occasionally lift 50lb (22.7kg)
Able to push/pull/steer _fully loaded_ wheeled plate trucks, wheeled rackandroll trucks, and wheeled queenmary product trucks. Up to 120 prepared plates, or loads up to 400lb (185kg)
Able to lift and maneuver loads up to 20lb (9.7kg) above the shoulder and below the waist
Able to stand 100% of the shift
Willingness and ability to work evenings, weekends, and as needed paid hours occasionally in excess of 8hr/day, 5days/week
Occasionally perform duties outside

Key Standards:

OCEC adheres to and conveys a philosophy that supports dignity, privacy, independence, choice, and individuality of employees and guests.
Grooming: All employees are required to be clean and well groomed, and must adhere to all uniform standards. Employees are to be in _full uniform_ prior to signing in and will practice good hygiene at all times
Planning: All Employees are required to participate in daily and weekly production planning. Contracts will be posted and all employees need to keep aware of upcoming business levels
Purchasing: All employees are required to assist purchasers in tracking stock products. Using implemented system to notify purchaser of low/missing stock
Receiving/Storage: All employees are required to participate in proper storage of all product, ensuring proper First-InFirst-Out stock rotation, and maintaining organization and cleanliness of all storage areas on a daily basis
Food Standards: Wherever possible all products will be prepared according to standard recipes. All guest requests will be accommodated during normal business hours (within reason)
Cleanliness/Sanitation: All employees will follow a Clean-AsYou-Go policy to ensure sanitation levels are maintained, and are jointly responsible for daily maintenance of the kitchen and storage areas

Duties/Responsibilities:

Clean and maintain dishwashing equipment, and dishwashing machine.
Stock, monitor and maintain all dishwashing chemicals. Replenish dispensers, and notify Chef/Souschef of need to reorder.
Wash and sanitize all dishware, cookware, cutlery, glassware, and all other equipment. Using proper 3sinkmethod, and dishwashing machine.
Change garbage bags in kitchen and disharea cans whenever necessary. Remove garbage collection bins to proper outdoor removal area 2 times per shift minimum (4 times daily) more often when production levels require.
Wash and sanitize garbage cans, bins, and walls in garbage area daily, or more often when production levels require.
Ensure all cardboard is broken down as much as possible before disposal.
Clean Deepfryers, change oil, and remove discarded oil to proper drum.
Clean all In-Place cooking equipment (bombers, tilt fryers, char broiler, stove, oven deepfryer, etc ).
Clean, and properly store all food transport and storage equipment (trucks, rackandrolls, "bluetreeracks", "ovenracks", queenmarys, "hotboxes")
Gather broken dishware/glassware for proper disposal.
Wash and sanitize noskidmats, and move mats to clean underneath daily.
Sweep, and mop all floors in kitchen areas, fridges and storage areas daily and more often as required by kitchen staff.
Assemble any dishware, glassware or equipment as requested.
Organize and store all unused equipment. Remove excess equipment to proper remote storage areas (106Corridor, Upstairs Kitchen, Room219, P1-Storage, "Hot Room"), and retrieve equipment on request.
Gather equipment from Marriott Courtyard Kitchen, and other areas for cleaning and sanitation, returning Marriott equipment and properly storing it afterwards.