Job Description

Primary Objective of Utility/Dishwasher Position

To contribute to the cleanliness of the hotel by cleaning all dishes and maintaining a clean, sanitary kitchen 

 Shift Requirements 

Must be able to work Saturday and Sundays


  • Cleans dishes, silverware, and glassware for all outlets by operating dishwashing machine
  • Places bus pans in cook's line; cleans dirty dishes as needed
  • Keeps cook line well stocked with china/hot plates, remove dirty sauté pans as well and return them cleaned
  • Keeps glassware organized at all times, storing dishware in the proper location
  • Polishes all silver when needed, cleans drains
  • Empties all dirty dishware in the employee cafeteria, washes and returns to the proper location
  • Assists in the breakdown of banquet functions; washes dishes of functions


Maintains a clean kitchen environment by assisting kitchen personnel in following standard cleaning practices 

  • Sweeps and mops the entire kitchen and dish room
  • Washes all clearing counters and shelves
  • Washes mats with bleach after each use
  • Monitors trash levels in all cans and removes when needed
  • Minimizes safety hazards by following all safety rules and procedures

Other duties may be assigned as needed 


Physical Demands & Work Environment 

While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.  The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl, as well as lift and/or move up to 100 pounds.  The employee is sometimes exposed to outside weather conditions and frequently to hot or cold interior conditions as well as moving mechanical parts, sharp cutting tools and hot external surfaces of kitchen cooking equipment.  The employee must also be able to go up and down a flight of stairs while carrying 100 pounds. The noise level in the work environment is usually moderate to loud.

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