Dishwashers / Stewards are responsible for maintaining cleanliness and sanitation of workstation and all kitchen areas, equipment, dishware, utensils, machines, etc.
clean and sanitized during each individual shift. May also assist in a variety of other tasks as requested. Must be able to assist in other departments or with other job duties as requested or necessary.
Reports to work on time and in proper uniform.
Receives instructions from Manager upon arrival
Maintains cleanliness of dish / work station and surrounding areas.
Responsible for fast and efficient cleaning of all items, including dishes, utensils, pots & pans, coolers, etc
Cleans and sanitizes dish area, pulls mats, sweeps and mops floors, cleans coolers & freezers in kitchen, etc.
Maintains clean and safe work area at all times.
Follows all standard cleaning procedures, and maintains safety practices around machinery.
May work in designated stations set by the Location / Sous Chefs.
May assist cooks in daily preparations of various food items.
May assist with employee cafeteria operations, and sanitation / cleanliness as assigned.
May assist with stocking, unloading trucks, organizing stock room, coolers, freezers etc.
Helps to train new employees or transfers from other departments on daily steward operations.
Completes GPI sanitation program.
Adheres to all hotel policies and regulations.
Alerts Manager of any hazardous conditions or safety concerns.
Assists in other kitchen areas and other duties as assigned.
Empty trash cans and recycle bins as needed and assigned.
Will complete deep cleaning projects as assigned to include all kitchen equipment cleaning.
Comply with all safety practices to include wearing of personal protective equipment when designated.
This list of duties is intended to be representative of many of the tasks associated with this role.
However, Pursuit and The Glacier Park Collection reserve the right to modify, add, remove, or
otherwise change duties at their discretion based on the needs of the business.
Culinary training, restaurant or foodservice experience helpful.
Previous professional kitchen or cooking experience preferred.
Must learn and comprehend proper food safety, sanitation policies and safety procedures.
Must be able to perform all manual aspects of kitchen operation inclusive of dish machine operations.
Must have the ability to follow routine verbal and written instructions.
Must be able to read and write clearly.
Must be able to communicate clearly and respectfully.
Strong interpersonal skills required.
Must have a positive attitude and can do work ethic.
Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff
Must be team oriented, positive and upbeat
Must communicate clearly, both verbally and in writing, with a solid attention to detail.
Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations
Must bring a positive, helpful, team-oriented, we can do this together attitude to all aspects of the job that inspires others
Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
Must ask good questions and drill down into details to improve the business
Must process information quickly and take initiative to recommend solutions to F&B challenges
Must stay cool under pressure by being resilient, adaptable and flexible
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
The successful candidate must be willing to relocate to Alberta and must be eligible to work in Canada.
High volume kitchen position in hotel & National Park setting.
Climate control equipment may or may not be present.
Position requires working in varying degrees of temperature, including within coolers and freezers.
Position requires sharing space and equipment with other kitchen personnel.
Job requires standing for long periods, walking, bending, handling, reaching, grasping, occasionally to frequently lifting up to 50 lbs.
and repetitive motions.
Kitchen environment may have times of high noise levels.
Flexible schedules and varied shifts, AM / PM, split shifts, weekend and holidays required.
Exposure to hazardous materials and cleaning products may occur knowledgeable and able to practice injury / accident prevention methods.