POSITION PURPOSE

Clean, transport and store all pots and pans used in the food and beverage operations and maintain the pots and pans room in a clean and orderly manner.

ESSENTIAL FUNCTIONS

AVERAGE % OF TIME

50 %                Clean and sanitize all china, glassware, silverware, flatware, pots and pans in the hotel. 

25 %                Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans.

25 %                Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist culinary staff during any special request or priorities as requested by the Executive Banquet Chef or the Assistant Banquet Chef.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Requires good communication skills.
• Basic knowledge of banquet set-up.

Physical Demands

• Most work tasks are performed indoors.  Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-1