Part of a nation wide family of Continuing Care Retirement Communities is seeking a Dishwasher. The purpose of this position is to operate the dishwashing machine and provides orderly maintenance of all nutrition services storage areas.

Assists in other areas of the kitchen with maintenance of dish room and equipment all in accordance with the standard procedure of the dining services department.

In this role, the Dishwasher will :

• Deliver clean water pitchers to nursing stations.
• Maintain stock areas in a neat and orderly fashion on a daily basis.
• Transport carts to and from the appropriate dining areas.
• Operate the dishwashing machine.
• Monitor and record the water temperatures and cleaning compound usage.
• Perform cleaning assignments as directed.
• Clean and washed food-service carts, dishes, utensils, trays, pots, pans, etc., and stores same.
• Uses proper sanitation in all food and service areas.
• Maintain cleanliness in all work areas, equipment, and appliances.
• Deliver food requests to stations as needed.
• Keep all kitchen work areas and dining rooms clear of dirty dishes.
• Performs other cleaning assignments as directed.
• Sweep and mop floors and work areas.
• Assist in the transportation of residents in case of fire, disaster, or emergency evacuation according to procedure.

The ideal candidate will have :

• Previous relevant experience, required.
• Ability to communicate effectively in English, oral and written, with residents, family members, and staff, required.

For full time employees, we offer a generous benefits package that includes :

• Medical, dental and vision insurance
• Employer paid group term life and disability
• Paid Time Off (PTO) & six paid holidays
• 403(b) with a 3% employer match
• Fitness center use at most facilities.
• Various voluntary benefits :
• Life, AD&D
• Tuition assistance and scholarships
• Employee assistance program
• Legal services, home / auto insurance, discount purchasing program
• Pet Insurance

For more information about Covenant Living and CovenantCare at Home, please visit a>

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Covenant Living and CovenantCare at Home are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Dishwashers are responsible for delivering the OTG guest experience. To be successful in this role, a dishwasher should aim to provide support to all staff by keeping dishware, utensils, and cookware clean and ready for use.

Responsibilities :

• Maintain a guest focus while performing duties
• Load, run, and unload the dish machine
• Maintain adequate levels of clean tableware for dining room and kitchen
• Assume 100% responsibility for the cleanliness and sanitizing of dishware, utensils, and cookware
• Keep the dish machine clean and report any functional or mechanical problem to MOD immediately
• Handle tableware carefully to prevent breakage and loss
• Clean and sanitize food, preparation, and production areas, as required
• Other duties, as assigned

Qualifications and Requirements :

• Must be at least 18 years of age
• Must be able to work in a fast-paced environment
• Must be able to work in a repetitive environment
• Ability to lift 40 lbs. or more
• Must be mobile and able to stand for extended periods, to stoop, kneel, and crouch
• Must be available to work varied hours / days, including nights, weekends, holidays, and bad weather conditions must be flexible.

OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal opportunity workplace and employer.

We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability status, gender identity, Veteran status or any other basis protected by law.

Reports to Executive Chef, position is non-exempt

• WHO WE ARE Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character;
• ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate;

elevating our associates’ pride in who they are, where they live and who we serve. Hewing Hotel is in Minneapolis’ vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball’s Minnesota Twins.

With easy access to all interstates as well as Minneapolis’ Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.

While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler.

The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.

Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically.

It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

WHO YOU ARE You are a natural neat-freak , constantly adjusting shelves of food or equipment so the labels face out and the rows are nearly perfect.

You take pride in a clean floor and understand the necessity of a well-kept walk-in cooler. Your past experiences have led you to understand that there is an art + science to the how and what of a restaurant kitchen.

You have limited experience in the industry, but are hungry to learn under the direction of outstanding Culinary leadership, while working alongside your colleagues.

Though you may not be on the line with the cooks, you understand that you are an integral part of the Culinary operation and that cleanliness is the key to success in any kitchen environment.

THE ROLE The Dishwasher / Steward reports to the Executive Chef, working to maintain the consistent cleanliness and organization of Culinary spaces.

It is critical that the Dishwasher possess an understanding of Culinary operations and is ready to apply their innate organizational skills under the direction of the Chef.

There will be opportunities where collaboration with Culinary leadership is key as the Dishwasher's valuable insight is needed for the kitchen's shared success.

At Aparium, our Culinary teams are expected to hold themselves, the guests, and each other in high regard. The Dishwasher will actively develop trusting and transparent relationships with their peers, both in the kitchen and throughout the hotel.

The Dishwasher will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open minds are the norm no egos are allowed.

The ability to work with controlled measure and respect for one's leadership team and peers is imperative; there is a no tolerance policy for the old school way . WHAT YOU WILL DO

• Uphold and model the company’s principles of People, Place, and Character, while embodying the values that drive collaboration, intuitive service, and translocal hospitality
• Collaborate with Culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience
• Take pride in your work, strictly adhering to sanitary guidelines
• Work in an organized fashion with the utmost respect for your equipment and workspace
• Demonstrate a professional sense of urgency while in the kitchen space to provide an amazing guest experience by keeping spaces clean and well organized
• Possess an understanding of the workflow of a Stewarding department, as well as maintenance of culinary equipment
• Foster open lines of communication within the department by actively participating in daily line ups and Culinary all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course-correcting any missed opportunities
• Actively participate in feedback sessions with Culinary leadership to further develop your skill set
• Observe conditions of all physical facilities and equipment in the Culinary operation, reporting anything substandard to the Chef and Sous Chef as needed
• Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

WHAT YOU WILL NEED

• A passion for cleanliness and learning; curiosity for culinary arts
• Functional proficiency of the English language to receive and execute verbal and written communication and direction
• Adaptable interpersonal communication skills to address employees at all levels of the hotel
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
• Ability to stand or walk for prolonged periods to clean and organize the spaces, plate ware, equipment, etc.
• Ability to withstand warm to hot environments for prolonged periods while utilizing dish machines, ovens, stoves, or fryers

We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve.

Aparium is an E-Verify employer..

Description

GENERAL PURPOSE

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

ESSENTIAL DUTIES / RESPONSIBILITIES

Gathers all dirty dishware from tubs brought to the dishroom, rinses and stacks in dishracks, always clearing dishes of leftovers and trash in order to prepare for automated washing.

Loads full dish racks on belt and ensures correct placement in accordance to the instructions for the operation of the machine.

Operates automatic dishwashing machine by using controls as instructed.

Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwashing machine by monitoring and adjusting controls.

Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff.

Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required.

Inspects for cleanliness, manually dries with hand towels, and puts away in correct places.

Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners.

Maintains the automatic dishwashing equipment in good condition and working order in accordance with manufacturers' instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations.

Keeps the dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated health compliance requirements.

Mops kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens.

Gathers all trash cans from kitchen work areas at end of each shift and empties into outside trash compactor.

Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors.

Performs other duties as assigned, requested or deemed necessary by management.

OTHER DUTIES / RESPONSIBILITIES

Contacts purveyors and contractors, in writing or by phone, when in need of product or service.

Unloads deliveries as they arrive, and accounts for ordered items by comparing packing lists to actual items received. Transports deliveries to stock room by carrying boxes or using a dolly.

Assists the stock room personnel with sorting and storing of delivered goods.

Maintains clean employee breakroom and restrooms by sweeping, mopping, cleaning counters and refilling supplies on a daily basis.

Provides assistance to other employees and departments to contribute to the best overall performance of the department and hotel.

SUPERVISORY DUTIES - None

Qualifications

Knowledge

Must have basic knowledge of dishwashing.

Skills

Must have vision ability to see minute objects at arms length, to read meters and controls.

Must have finger, hand and upper body dexterity to grasp dishes, push, pull, carry and lift racks, carts, and large trash bins.

Must be able to bend, squat, reach and retrieve items from above head. Must be able to lift and carry up to 50lbs throughout entire shift.

Abilities

Must be able to understand and follow written or verbal instruction, or instruction by example.

Must have the ability to keep breakage to a minimum by handling china, glassware and fragile equipment with care.

Education / Formal Training

None

Experience

None

Materials / Equipment Used

Commercial dishwashing machine, trash compactor, broom, mop, floor buffer and other cleaning equipment.

Continual exposure to hazardous chemicals used for cleaning.

Environment

Standing, walking and carrying throughout entire shift in extremely hot work station.

Position Type / Expected Hours of Work :

Duties and Responsibilities : Primary duties and responsibilities include, but are not limited to, the following :

• Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
• Clean or prepare various foods for cooking or serving.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
• Set up banquet tables.
• Sweep or scrub floors.
• Clean garbage cans with water or steam.
• Sort and remove trash, placing it in designated pickup areas.
• Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
• Receive and store supplies.
• Attend in-service training and education sessions as assigned.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations.
• Report necessary equipment repair and maintenance to supervisor.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations
• Train new employees.
• Performs other duties as assigned

Knowledge and Skills :

• Multi-task oriented.
• Excellent interpersonal relations and communicative skills.
• Proficient in speaking and understanding English
• Auditory and visual skills
• Organizational skills.
• Competent skills necessary to safely maintain following equipment and machines used in the performance of this job :
• Kitchen equipment
• Ovens
• Stoves
• Dishwasher
• Slicers
• Coffee machines
• Steamer
• Mixers
• Chef's knives, etc.
• This is an hourly paid position. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week;

and hours start as early as 9 AM and can go as late as 2 AM depending on the work required.

Work Culture :

This role will require fast paced service done with a smile and a high level of communication with guests, co workers, Managers and Chefs.