F&B Steward (Busser/ Dishwasher)

Mountain Capital Partners, LLC; Durango (CO); On-site; USD 22,000 - 28,000; Part time

Benefits offered by this job

Free season pass for employee & depend

Employee benefits overview

Job summary

Mountain Capital Partners, LLC seeks a Seasonal F&B Steward/Dishwasher for Purgy's at Purgatory Resort in Durango, CO. You'll ensure cleanliness, sanitation, and organization of the dish station across lunch, fine dining, and banquet services. Training provided; no prior experience required.

The role runs from 11/1/2026 to about 4/11/2027 with a free season pass for you and dependents. A rolling hire process continues until filled.

Qualifications

• Punctual and reliable; arrives in uniform and ready for duties.
• Identify chemical products and their hazard level before first shift.
• Review SDS binder and know emergency contacts.
• Follow safety procedures and PPE requirements at all times.
• On-the-job training provided; no prior experience required.

Responsibilities

• Operate the dish machine and maintain cleanliness during service.
• Pre-rinse and sort incoming soiled items; stack racks efficiently.
• Maintain sanitizer concentration per SDS guidelines and report issues.
• Restock clean wares to storage areas and pickup stations.
• Keep the dish pit organized and flow uninterrupted.
• Empty trash and transport to dumpster area; manage waste.
• Sweep/mop floors and sanitize surfaces; assist with prep tasks as time allows.
• Perform end-of-shift deep cleaning of drains, walls, and equipment.

Skills

Punctual

Reliability

Team player

Safety procedures

Communication

Hazard awareness

Tools

SDS binder

Chemical Safety Manual

Job description

Job Details: Job Location: Purgatory Resort - DURANGO, CO 81301, Position Type: Seasonal, Salary Range: $16.00 - $20.00 Hourly, F&B Steward/Dishwasher

General Purpose:

The Steward / Dishwasher is a critical Back of House support role at Purgy's, responsible for the cleanliness, sanitation, and organization of the dish station, kitchen equipment, and all BOH areas across our high-volume lunch, fine dining, and banquet operations. Reporting to the Sous Chef / Executive Chef, this role directly impacts the speed and safety of every service. The ideal candidate is hardworking, dependable, and takes pride in keeping the kitchen running efficiently and safely. No prior experience required — we will train you.

This is a seasonal position from 11/1/2026 to approximately 4/11/2027. Dates are subject to change based on the availability of the applicant and needs of the business. This role comes with a free season pass for you and your dependents. For a full list of benefits visit https://www.purgatory.ski/employee-benefits/

Hiring for our seasonal positions occurs on a rolling basis. This position will remain open until filled.

Essential Duties/Responsibilities:

• Operate the commercial dish machine: rack, wash, sanitize, and dry all dishware, glassware, flatware, pots, pans, and utensils continuously throughout service.
• Sort and pre-rinse all incoming soiled items; remove food debris and stack racks efficiently without breakage.
• Check and maintain chemical sanitizer concentration levels per SDS guidelines; alert the supervisor immediately if out of range.
• Restock clean wares to designated storage areas and FOH pickup stations proactively throughout service.
• Keep the dish pit organized, clear of clutter, and free-flowing at all times.
• Empty trash cans and recycling bins throughout service; transport waste to the dumpster area before overflow.
• Sweep and mop kitchen floors during and at the end of service, including under equipment and in corners.
• Clean and sanitize prep tables, countertops, and work surfaces as directed.
• Assist the BOH team with basic prep tasks (peeling, portioning, stocking) as time and direction allow.
• Perform end-of-shift deep cleaning: floor drains, walls, equipment exteriors, and mop station.
• Wear correct PPE at all times when handling chemical products: nitrile gloves and goggles for WARNING-level enzyme products; chemical-resistant gloves and full face shield for DANGER-level degreasers, oven/grill cleaners, boil-out, and drain openers.
• Never mix chemicals, and never pour DANGER-level products down drains or into waterways. DANGER-level products are used only with supervisor authorization.
• Report any equipment malfunction, facility issue, safety hazard, chemical spill, skin or eye exposure, or out-of-spec sanitizer reading to the Sous Chef immediately.

Qualifications: Knowledge, Skills & Abilities:

• Ability to identify each chemical product used in the venue, its hazard level (WARNING vs. DANGER), and the required PPE before the first shift.
• Knows the location of the SDS binder and reviews it before using any product for the first time; knows emergency contacts (Poison Control 1-800-222-1222 | 911).
• Punctual and reliable — arrives on time, in full uniform, and ready for pre-shift duties every shift.
• Maintains a fast, consistent pace throughout service without sacrificing safety or sanitation.
• Positive, team-first attitude and willingness to assist wherever needed.
• Able to follow verbal and written directions and communicate clearly with BOH and FOH staff during service.

Education and Experience:

• No prior experience required; on-the-job training is provided.
• Prior dish, stewarding, or commercial kitchen experience is a plus.
• Must complete Purgatory chemical safety training and review the Chemical Safety Manual before working with DANGER-level products.

Working Environment/Physical Activities:

The entirety of the work day is spent indoors in Purgy's kitchen, dish pit, and BOH storage areas in a hot, wet, and fast-paced environment. Employees stand and walk for the full shift and must be able to lift up to 50 lbs repeatedly, including racks, stock pots, and trash and recycling bins. Work requires frequent bending, reaching, and handling of wet items, plus regular use of cleaning chemicals with the required PPE. Non-slip footwear is required at all times on the kitchen floor. Shifts may include early mornings, evenings, weekends, holidays, and banquet events; breaks are assigned by the supervisor, during which the employee must leave the work area.