Monthly Archives: February 2018

Night Cleaner

Summary

Maintains hotel premise in a clean and orderly manor.

Essential duties and Responsibilities include the following:

  • Works alone without Supervision from 10pm -6am.
  • Picks-up trash at entrances, parking areas, flower beds, empties outside receptacles, sweep entrances & sidewalks, transports trash to waste disposal area.
  • General daily cleaning/vacuuming of hallways, restrooms, corridors, elevators, stairways, and other designed work areas.
  • Delivers all of the clean/dirty linen to the housekeeping carts and linen rooms and dock.
  • Delivers all of the needed supplies to the linen rooms and carts, puts away cots, cribs, helps with room deliveries as need the Front Desk, and helps Housekeepers as needed.
  • Tags and turns in all Lost & Found items to Supervisor.
  • Performs other duties as assigned.

Supervisory Responsibilities

This job has no supervisory responsibilities.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 Education and/or Experience

Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

Hilton Required Training required upon hire

Dishwasher

Summary

Maintains kitchen work area and restaurant equipment and utensils in clean and orderly condition by performing the following duties.

Essential Duties and Responsibilities include the following:

  • Washing and sorting of plates, cups, cutlery and cooking equipment.
  • Washing worktables, walks, sinks with disinfectant, refrigerators and speed racks, etc.
  • Polishes and wipes out alto shames.
  • Removes and cleans flow jets in dishwasher.
  • Transfers supplies and equipment between storage and work areas.
  • Ensure proper sorting and storage of food.
  • Organize the disposal of rubbish and waste.
  • Organize the sorting of recyclable materials.
  • Keep all work areas, cool room, storeroom and rear areas clean, swept, hosed and tidy.
  • Control the use of chemicals in the kitchen.
  • Follow correct sanitation and hygienic food handling practices.
  • Follow the restaurants regular cleaning and waste disposal practices.
  • Work safely and support others to work safely.
  • Maintain kitchen equipment and plant in good condition.
  • Support good communication among floor staff and kitchen crew.
  • Promote harmonious environment among all staff within the restaurant.
  • Communicate all concerns to the Sous Chef.
  • Ensure closing procedures are completed and signed off on by Sous Chef.

Certificates, Licenses, Registrations

ServSafe Certification preferred but will train