This role involves cleaning, transporting, and storing pots, pans, and dishware used in food and beverage operations, ensuring all items and kitchen areas are sanitized and organized.
It requires 50% of time cleaning and sanitizing china, glassware, silverware, and cookware; 25% ensuring kitchens have sufficient supplies and proper placement for dirty dishes; and 25% maintaining cleanliness of kitchens and food prep areas.
The position demands regular attendance, flexibility for varying schedules, and adherence to safety and operational rules.
Supportive duties may include assisting culinary staff with special requests.
Must have good communication, basic banquet setup knowledge, and physical ability to lift up to 50 lbs., work in extreme temperatures, and stand/move for extended periods.
Minimum high school education required; neat appearance and reliable attendance are essential.
Overall, the role ensures cleanliness, organization, and support for food service operations within a hospitality setting.