Dishwasher at Janko Hospitality

Rosemont, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Dec, 25

Salary

0.0

Posted On

29 Sep, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Reliability, Detail-Oriented, Cleanliness, Food Safety, Teamwork, Flexibility, Communication, Sanitation Procedures, Dishwashing, Equipment Maintenance, Trash Disposal, Time Management, Problem Solving, Handwashing, Chemical Safety, Physical Stamina

Industry

Hospitality

Description

DISHWASHER Reports to: Executive Chef / Kitchen Manager Department: Food & Beverage – Thorn Restaurant Kitchen OUR STORY Edgy. Social. Dynamic. This is who we are. Welcome to a fine-art inspired, boutique hotel. A place to have fun. A place where we foster a spontaneous and ever-changing environment through art and unique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Rose Hotel. BENEFITS * Competitive compensation package * Paid Time Off Policy * Full benefits package, including medical, dental, vision, 401(k), and paid time off * Professional growth and training opportunities * Hotel and restaurant discounts at locations worldwide JOB DESCRIPTION The Dishwasher plays a key role in maintaining the cleanliness and efficiency of Thorn Restaurant Kitchen operations at The Rose Hotel. This position ensures all dishes, utensils, glassware, pots, and pans are cleaned, sanitized, and properly stored according to Illinois Department of Public Health (IDPH) and food safety standards. The Dishwasher supports kitchen staff by maintaining a clean, safe, and organized environment, contributing to the seamless service of our guests. The ideal candidate is reliable, detail-oriented, and takes pride in maintaining the highest standards of cleanliness and food safety. ESSENTIAL DUTIES AND RESPONSIBILITIES * Operate commercial dishwashing machines to wash, rinse, and sanitize dishes, glassware, utensils, and kitchen equipment following established sanitation procedures. * Wash pots, pans, and trays by hand when required, ensuring no residue or debris remains. * Maintain cleanliness of all dishwashing areas, including sinks, floors, walls, drains, and surrounding workspaces. * Properly sort and stack clean dishes, utensils, and equipment in designated storage areas. * Dispose of trash and recyclables according to hotel and local sanitation guidelines; empty and clean garbage receptacles regularly. * Sweep and mop kitchen and dish areas at scheduled intervals or as needed. * Monitor dish machine water temperature and sanitation levels to comply with Illinois Department of Public Health standards. * Follow all cleaning schedules for kitchen and dish areas, including deep cleaning and sanitizing as assigned by the Chef or Kitchen Manager. * Assist kitchen staff with food prep, deliveries, or equipment setup as requested. * Report any equipment malfunctions or maintenance issues promptly to management. * Follow all hotel policies regarding safety, hygiene, and cleanliness. * Maintain a professional and respectful attitude with all team members. * Support a safe working environment by following OSHA, IDPH, and hotel safety guidelines. * Perform other duties as assigned or requested by the Executive Chef or Kitchen Manager. * Proper Dishwashing Procedures * All utensils, tableware, and kitchenware must be washed in three compartments or a commercial dishwashing machine: wash, rinse, and sanitize. * Sanitization must occur using either hot water at a minimum of 180°F for mechanical sanitizing or chemical sanitizing with approved solutions (e.g., chlorine, iodine, or quaternary ammonium compounds). * Temperature Control * Wash water must be maintained at 110°F or higher. * Final rinse in a high-temperature dishwasher must reach at least 180°F at the manifold. * Chemical Safety * All detergents, sanitizers, and cleaning chemicals must be properly labeled and stored separately from food and food-contact surfaces. * Handwashing & Hygiene * Employees must wash hands thoroughly before beginning work, after handling dirty dishes, or after any activity that could contaminate clean items. * No eating, drinking, or tobacco use is permitted in dishwashing or food preparation areas. * Cleanliness & Maintenance * Floors, drains, and sinks in dishwashing areas must be cleaned and sanitized daily. * Equipment must be in good repair and maintained according to manufacturer specifications. * Physical Requirements * Continuous standing and walking for duration of shift. * Frequent bending, stooping, reaching, and lifting of kitchenware and cleaning supplies. * Exposure to hot water, cleaning chemicals, and kitchen environments with varying temperatures. * Must be able to lift up to 50 lbs and stand or walk for extended periods. QUALIFICATIONS * Prior dishwashing or kitchen experience preferred but not required; training provided. * Must obtain or currently hold a valid Illinois Food Handler Certificate. * Ability to follow verbal and written instructions. * Strong attention to cleanliness, sanitation, and safety. * Ability to work in a fast-paced, team-oriented environment. * Flexible schedule with availability to work weekends, evenings, and holidays as needed. * Must maintain a professional, dependable, and positive demeanor at all times. * All dishwashers must adhere to the Illinois Department of Public Health (IDPH) Food Service Sanitation Code (77 Ill. Adm. Code 750)

Responsibilities

The Dishwasher is responsible for maintaining the cleanliness and efficiency of the Thorn Restaurant Kitchen operations. This includes washing, sanitizing, and properly storing all dishes, utensils, and kitchen equipment while supporting kitchen staff in maintaining a clean and organized environment.