Dishwasher

Stockmen's Hotel and Casino, LLC; Elko (NV); On-site; USD 25,000 - 35,000; Full time

Job summary

Stockmen's Hotel and Casino, LLC is seeking a team member to maintain tableware cleanliness and food preparation areas. Key responsibilities include informing supervisors of shortages, observing safety regulations, and assisting team members. Ideal candidates possess strong communication and leadership skills and can perform physically demanding tasks in varying conditions. This role ensures a professional environment that meets company standards and guest expectations.

Qualifications

• Must obtain required work cards based on jurisdiction.
• Ability to communicate effectively with guests and team members.
• Demonstrated leadership and logical decision-making skills.

Responsibilities

• Maintain cleanliness of tableware and food preparation areas.
• Inform supervisor of product shortages.
• Practice and observe safety rules and regulations.
• Assist fellow team members as needed.

Skills

Communication skills

Leadership skills

Judgment

Time management

Job description

Essential Functions

Responsible for clean tableware, clean food preparation areas, facilities, or equipment. Store supplies or goods in kitchens or storage areas. Remove trash. And Stock serving stations or dining areas with food or supplies.

1. Inform the immediate supervisor of any product shortages and equipment needs.
2. Always conduct yourself in a manner that reflects a positive, professional image that reflects the Company’s best practices.
3. Practice and observe safety rules and regulations and encourage others to do so. Comply with Board of Health Standards.
4. Must maintain the Company’s personal grooming and uniform standard per your position and the Company’s policies.
5. Have knowledge where your SDS booklet is located in your area.
6. Display knowledge of all emergency procedures.
7. Remove debris from the floor as required or necessary.
8. Perform all post meal side work.
9. Assist fellow Team Members in areas as needed.
10. Always conduct oneself in a manner that reflects a positive and professional image of the restaurant. Any and all guests requesting items of team members will be attended to immediately even if they are not in a team member's assigned station. Team Members will volunteer to retrieve item or assist any guest at any times. Treat the entire dining room as a single station.
11. Knowledge of casino safety procedures and emergency evacuation procedures for the guests and Team Members.

Minimum Qualifications

1. Must be able to obtain the required work cards for the jurisdiction in which the property is located.
2. Ability to communicate effectively with guests, Team Members and Management in both written and verbal form.
3. Ability to demonstrate leadership skills, sound judgment, logical decision making and manage time effectively with minimum supervision.

Physical Requirements

1. Requires ability to lift and carry 50 lbs.
2. Requires the physical ability to walk and stand for long periods of time. Ability to push, stoop, reach above the shoulders, grasp, pull and bend repeatedly with or without assistance.
3. Requires normal, corrected vision of range and the ability to distinguish letters and symbols.
4. Requires eye/hand coordination. Requires normal sense of smell, taste, touch and sound. Requires regular and predictable attendance. Requires good verbal communication skills.

Work Conditions

Work is typically in an area, which may be unusually hot, cold, noisy, smoky, indoor and/or outdoor food and beverage service. Work may be performed in small areas with a 3-ft. access. Tasks performed from a non-sitting position. Team members will be required to stand, walk, lift, reach, push, pull and grasp. These tasks include the maintenance and care of an assigned area. Work entails chemical usage. Constant contact with staff and customer.

Important Notices

**This position is not limited to just those duties listed in this job description. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of the Food and Beverage department.