DISHWASHER

## Description

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| **Position Summary** |

| Under general supervision, performs activities in support of all food and beverage outlets. Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success at Pueblo of Sandia today and in the future. |

| **Essential Duties and Responsibilities** |

| 1. Wash pots, pans and utensils. 2. Places washed items in their proper storage areas, upside down or in covered containers using safe ware washing techniques. 3. Maintains cleanliness of dishwashing machine, dish/kitchen areas and workstation. 4. Cleans and sanitize dish ware, floors, coolers, and freezers as necessary. 5. Refills dishwasher chemicals as needed. 6. Cleans storage racks as needed. 7. Participates in daily stand-up meetings to ensure that property information is understood. 8. Timely completion of computer assisted training. 9. Empties trash containers, thoroughly washes and replaces liners. 10. Removes trash items to the portable dump cart and then transports to the large dump receptacle. 11. Cleans and thoroughly washes the fry and steam kettles as needed. 12. Assists in properly arranging food and dry storage items. 13. Utilizes safe ware always washing and lifting techniques. 14. Always complies with property appearance standards. 15. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia. |

| **Additional Responsibilities** |

| 1. Performs additional duties and responsibilities as necessary or assigned. 2. Strong interpersonal skills with all direct work associates as well as networking with all Team Members is essential throughout Pueblo of Sandia whether they hold public facing and/or back-of-the-house positions. **All Team Members must:** 1. Be polite, friendly and professional always. 2. Demonstrate an approachable demeanor when working with all co-workers and Team Members throughout the company. 3. Reflect a kind, empathetic, patient, and respectful behavior with all internal and external business dealings. 4. Support co-workers as needed to meet business demands. 5. Build professional work relationships with all Team Members while supporting a strong teamwork environment. 6. Maintain a friendly, professional and approachable demeanor in the performance of all duties. |

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| **Key Performance Indicators** |

| This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process. |

| **Knowledge, Skills, and Abilities** |

| 1. Ability to follow instructions. 2. Exhibits a strong commitment to the organization. 3. Knowledge of buffet line requirements. 4. Knowledge of minimum temperature requirements for food/drink preservation. 5. Ability to complete a variety of job duties or tasks. 6. Knowledge of Tribal, federal, state, and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products. 7. Ability to offer assistance to guests and team members when needed. 8. Ability to adjust with weekly schedules when business develops. 9. Maintains the highest standard of personal hygiene. 10. Ability to work harmoniously and professionally with co-workers and supervisors. |

## Qualifications

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| **Education and Experience** | | |

| Required: 1. Must be at least 18 years of age. Preferred: 1. High School Diploma, GED certification or equivalent. 2. Experience in restaurant or food service capacity. Note: Relevant work experience or education may be substituted to satisfy education and/or work experience. | | |

| **License/Certifications/Registrations** | | |

| 1. Must successfully complete the New Mexico Food Handlers course within 30 days of hire date. 2. Must be able to successfully pass a stringent background investigation. 3. Will require a pre-employment and random drug screening. | | |

| | **Physical Requirements/Working Conditions** The following selected physical activities are required to perform the essential functions of this position | |

| **Physical Requirement** | **Description** | |

| **Balancing** | Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium. | |

| **Climbing** | Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion. |