PM Dishwasher/Entry Level Cook

PM COOK/DISHWASHER

The Gatehouse Attendant prepares food to guests in a timely fashion ensuring excellent guest service. The Gatehouse Attendant also cleans and restocks the kitchen and maintains F&B area cleanliness.

RATE OF PAY

$11.25

HOURS

4 pm - 12 am

RESPONSIBILITIES

 Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Understand the WL Way.

 Follow safe food handling practices.

 Check station prior to opening for cleanliness of work area.

 Complete all necessary set up, side work and closing duties as assigned.

 Perform food preparation and display the food as directed.

 Capable and willing to operate kitchen appliances and equipment properly (microwave, oven, dishwasher, etc.).

Check food before serving it to guest to ascertain that appearance, temperature and portions are correct. Make sure that all plates and platters are garnished appropriately and according to use records. Consistently spot check food to ensure that food served meets quality standards.

 Deliver and serve order to guest in a prompt manner in accordance with SOP.

 Communicate properly and effectively with guests, associates and managers. Effectively respond to guest complaints. Inform management of any guest complaint or problem immediately.

 Clear dirty dishes, glasses and utensils, clean and reset tables. __

 Ensure breakfast and social hour meet brand and White Lodging standards.

 Attend work on time as scheduled and adhere to the attendance policy.

 Practice safety standards at all times and keep the property safe for guests and fellow associates. Use wet floor signs as required.

 Maintain a clean and orderly work area in accordance with hotel standards. Maintain cleanliness and presentation of food display. Ensure food sanitation practices are followed. Ensure that food sanitation practices are followed. Become certified in sanitation and food handling as required by the state.

 Control food waste, loss and usage per SOP. Assist in correcting food cost problems.

 Clean storeroom and defrost refrigerator and freezer.

 Clean and maintain breakfast equipment and items including dishware, glassware, coffee pot, etc.

 Wash work tables/area and walls including appliances and equipment. Complete daily/weekly cleaning schedule.

 Follow WLD (Wrap, Label and Date) procedures for all food products and return to designated areas. Practice FIFO (first in first out) on all products. Utilize cooler products that are WLD first before opening new products.

 Notify manager/Maintenance Department of maintenance issues. Complete work orders as needed.

 Dust and vacuum the gatehouse area daily.

 Assist the kitchen staff in set-up and break-down of buffet when needed.

 Promote teamwork and associate morale.

 Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation, and hotel surroundings (i.e. mall, restaurants).

 Perform other duties as assigned

COMPETENCIES

 Job Knowledge

 Flexibility/Adaptability

 Quality of Work

 Perseverance

 Quantity of Work

 Organization Skills

 Guest Focus/Customer Service

 Effort

 Reliability/Dependability

 Judgment/Problem Solving

Motivation/Initiative

 Cooperation/Teamwork