Kitchen Night Cleaner - On Call

POSITION PURPOSE

Clean and maintain front and back of house area, including public areas and kitchens.

ESSENTIAL RESPONSIBILITIES

• 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.
• Sweep, mop and scrub floors and matts, wipe line surfaces, shelves, low boys of kitchen and bar.
• Clean drainage wells including traps to ensure it is free of buildup and debris.
• Ensure that all kitchen entries and traffic areas are scrubbed for spills and build up.
• Completion of special cleaning projects as assigned.
• Ensure all glass doors are cleaned and maintained.
• Perform general cleaning duties in public areas, storage areas and administrative areas.
• Clean rooms, hallways, lobby, lounges, restrooms, corridors, elevators, stairways, and fitness center.
• Supply own cleaning cart with appropriate supplies for shift.
• Ensure work areas are clean when finished.
• Dust furniture and fixtures.
• Polish metalwork and furniture.
• Vacuum floors.
• Remove and dispose of trash.
• Clean outside areas including porte cochere and other arrival areas.
• Ensure staff member break areas and administrative offices are clean and well maintained.
• All other duties assigned by managers and supervisors.

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 with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most com