Dishwasher/Potwasher-GCT

Position Summary:

This role must contribute to a safe and welcoming work environment for all employees and must demonstrate the ability to multi-task in a fast-pace environment.

Above all else, this position must lead by example to create Great Experiences and Memories for all guests and colleagues under the direction of the Executive Sous Chef.

Key Accountabilities:

Consistently maintain the highest sanitation standards and compliance with safe food handling practices

Count and set up plates for all special functions in banquets

Clean and wash pots, pans, china, cutlery, glassware and utensils by hand or machine as required

Use recommended soaps and other chemicals appropriate to wash and rinse cycles, and maintain recommended water temperatures

Return and store all wares and equipment to designated areas

Handle china and cutlery to minimize/eliminate breakage and loss

Mop and maintain clean and dry floors at all times

Use safe food handling and sanitation procedures to clean all fridges, shelf space, kitchen floors, storage areas, garbage room and garbage containers

Clean all coffee units at end of food service

Keep coffee and tea pots free from stains using designated chemicals

Clean and remove dirt and garbage from sinks, dishwashing machines

Descale dishwashing machines from hard water and soap deposits at end of food service using designated chemicals

Clean, drain and power off dishwasher units at end of day

Separate and remove recycled goods and garbage to designated compactors

To demonstrate service excellence by consistently delivering timely, quality work

Demonstrate professionalism, courtesy, consideration and respect to internal and WEG customers at all times

Respond in a timely and effective manner to unexpected and immediate needs of customers

Consistently uphold and demonstrate cleanliness and hygiene standards

Present in full uniform and maintain grooming standards at all times

Manage information to maintain and improve service satisfaction, teamwork and operational effectiveness

Report chemical and cleaning supply needs to Chief Steward

Report dish and utensil shortages to Chief Steward

Report all mechanical and equipment problems to Chief Steward

Notify Chef / Chief Steward of any occurrences or discrepancies which may impede operational efficiency

Identify and recommend opportunities for improving service or operational performance to Chief Steward

• Other related service duties or responsibilities may be assigned based on business requirements • 1 year of experience in a similar environment is an asset

Knowledge of basic kitchen hygiene

“G” class license required

Must be required to obtain and maintain an AGCO License.

Experience working in fast paced environment is a strong asset

Work Environment Considerations:

Fast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise;

This role requires extended period of standing, walking, bending and may lift up to 50 lbs.

The role requires a flexible schedule that adapts to business needs, will have non-traditional work hours including holidays, evening, overnight or weekend shifts.

Minimum Rate (CAD $) | Minimum Salary (CAD $)

19.95

Job Rate (CAD $) | Midpoint Salary (CAD $)

20.95

Maximum Rate (CAD $) | Maximum Salary (CAD $)

20.95