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Position Title: 


Reports To: 

Lead Cook, General Manager/Assistant manager of plaza restaurants


Food & Beverage

General Purpose:

Clean and sanitize kitchen equipment and perform preparation of certain foods.

Essential Duties/Responsibilities:

Clean and sanitize pots, pans, other kitchen equipment, and items used in the day-to-day operations.

Pre-meal preparation, which includes slicing and dicing meats, vegetables, and any other foods on menu.

General kitchen cleaning, including sweeping, mopping, sanitizing, and scrubbing.

Trash removal.

Other Responsibilities:

Clean areas as necessary.

Guest service & guest service interaction as needed.

Other duties as assigned.

Job Qualifications:

Knowledge, Skills, and Abilities: Basic skills to operate dish machine and safely use cleaning agents.

Alertness, precision, tactile, olfactory and visual discrimination, memory, concentration, and initiative are all required mental abilities.

Education or Formal Training: Minimum 3 months on-the-job training.

Experience: Previous dish-washing & bussing experience preferred.

Material and Equipment Directly Used:

Commercial kitchen equipment and cleaning agents.

Working Environment/Physical Activities:

95%-100% of the day is spent indoors in a restaurant environment. Constantly walking, standing, carrying, lifting objects up to 75 pounds. Constantly balancing, reaching, handling, feeling, and fingering objects. Frequently stooping and occasionally kneeling and crouching. Frequently using far acuity and field of vision. Constantly using near acuity and color vision. Constantly tasting and smelling. Occasional fumes, odors, gases, and/or poor ventilation. Frequently in extreme heat (kitchen) and cold (outdoors). Potential hazards include burns, electrical, radiant energy, and toxic caustic chemicals. This is a non-skiing position.

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