Steward - FT PM - Hilton Garden Inn Union Station/Woodie Fisher

4 weeks ago

Denver Colorado, United States Sage Hospitality Full time
Descripción general del trabajo:
Bajo supervisión general, proporciona al restaurante y la cocina artículos sanitarios y limpios

Responsabilidades:
Recoge toda la vajilla sucia, enjuaga y apila en estantes, siempre limpiando los platos de sobras y basura para preparar el lavado automático.

Pone los platos en la lavadora de platos y garantiza una colocación correcta de acuerdo con las instrucciones para el funcionamiento de la máquina. Opera la lavadora de platos automática mediante el uso de controles como se indica.

Carga soluciones para lavar platos en dispensadores automáticos y regula la salida de detergentes y productos químicos a la máquina lavaplatos mediante el monitoreo y el ajuste de los controles.

Saca los platos limpios después de ser procesados ​​a través de la máquina de platos, inspecciona la limpieza y los apila cuidadosamente en carros y estantes específicos para que el personal del restaurante y la cocina los pueda usar fácilmente.

Friega manualmente ollas, sartenes y otros equipos de cocina que no se pueden lavar en la máquina de platos, usando detergentes y soluciones especiales según sea necesario. Inspecciona la limpieza, seca manualmente con toallas de mano y guarda en los lugares correctos.

Pule manualmente toda la plata, el acero inoxidable y el estaño utilizados en el servicio de alimentos, utilizando paños y productos de pulido estándar, para presentar equipos limpios y atractivos a los comensales.

Mantiene el equipo de lavado automático de vajilla en buenas condiciones y en buen estado de funcionamiento de acuerdo con las instrucciones del fabricante para prolongar la vida útil del equipo, evitar averías y cumplir con las reglamentaciones obligatorias de cumplimiento de la salud.

Mantiene el cuarto de platos en condiciones limpias y ordenadas en todo momento barriendo, trapeando, vaciando basura, limpiando mostradores y equipos y organizando estantes para mantener una estación de trabajo sanitario y cumplir con los requisitos obligatorios de cumplimiento de la salud.

Limpia los pisos de la cocina según lo solicitado y al final de cada turno, limpia todas las superficies de trabajo de la cocina según lo programado regularmente por el gerente, incluyendo paredes, techos, campanas, respiraderos y hornos.

Recoge todos los botes de basura de las áreas de trabajo de la cocina al final de cada turno y los vacía en el compactador de basura exterior.

Calificaciones:
Educación/ Entrenamiento formal

No educación formal necesaria.

 

Experiencia

Experiencia previa en el área de limpieza deseable.

 

Conocimientos/Habilidades

Debe tener conocimiento básico de los principios generales de limpieza, del uso de los productos de limpieza y del funcionamiento del equipo de limpieza.

Debe poder entender y seguir instrucciones verbales o escritas y poder comunicarse verbalmente y por escrito.

Excelente visión necesaria; énfasis en estándares de limpieza y control de calidad.

Demanda Física

Las demandas físicas descritas aquí son representativas de las que debe cumplir un asociado para realizar con éxito las funciones esenciales de este trabajo. Se pueden hacer ajustes razonables para permitir que las personas con discapacidades realicen las funciones esenciales.

Debe poder ver objetos diminutos a la distancia del brazo, para leer medidores y controles.

Debe ser capaz de doblarse, ponerse en cuclillas, agacharse, gatear, alcanzar y recuperar elementos de la cabeza.

Debe poder levantar, empujar, tirar y transportar hasta 50 libras. para incluir bandejas de servicio, carros, mesas, sillas y equipos pequeños hasta el 75% del tiempo.

Debe poder viajar hasta 300 pies y pararse de manera regular durante todo el turno.

Debe poder entender y seguir instrucciones verbales / escritas y poder comunicarse.

Debe poder realizar varias tareas al mismo tiempo y prestar atención a los detalles de sonido y visión en situaciones abarrotadas y ruidosas

 Debe tener la capacidad de mantener las roturas al mínimo manipulando con cuidado la vajilla, la cristalería y los equipos frágiles.

Ambiente de trabajo

Prolongación de pie, caminar, levantar y transportar durante todo el turno en un 95% de ambiente interior. Al entrar en el congelador, la temperatura puede ser de -10 grados.

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