Personal and comfortable, with all the luxury amenities you'd ever want. The only hotel on the picturesque shores of Lake Washington, we're only three miles from the high-tech corridor of Redmond, Bellevue and Bothell and just fifteen minutes east of Seattle. That means we're minutes from where you need to be, but far from the everyday.

We have two extraordinary lakeside restaurants. State-of-the art business facilities. Unsurpassed views of the lake, Seattle skyline and the Olympic Mountains beyond. Northwest tranquility in the Northwest Face Spa at the Woodmark. And then there's our incredible staff. Woodmark employees are warm, approachable and anticipate your every need. We love to delight with extra touches to make your stay special: martini bars in every room, garden sculptures adorning our lakeside esplanade and our famous complimentary "Raid the Pantry" every night. And while you're a guest here, you're also a member of the Woodmark Yacht Club, which means access to private parties, kayaking and boat tours of Washington Lake aboard the Woodmark II, our 1956 Chris Craft.

Truth is, our idyllic location on Lake Washington makes everything more serene. A corporate retreat re-energizes your staff. A family reconnects on a sunset kayaking trip. A lakeside wedding becomes forever. Hugely popular for corporate events, weddings and important family occasions, the Woodmark Hotel & Spa is ultimately a place where guests feel at home, and home is on the shores of Lake Washington. Please join us.

JOB OVERVIEW

Adhere to hotel specifications and standards in operating the dishwashing machine to wash designated Restaurant and Kitchen wares, clean and maintain equipment and Dishwashing/ Kitchen/ Cafeteria/  Compactor and Storage areas.  Assist in washing pots, pans and other Kitchen utensils/equipment.  Complete other special cleaning projects as assigned.

 

ESSENTIAL JOB FUNCTIONS

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

· Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

· Maintain positive guest relations at all times.

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Use correct cleaning chemicals for designated items, according to OSHA regulations.

· Set up and organize work station with designated supplies and equipment; report shortages to supervisor.  Replenish as needed throughout the shift.

· Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.

· Fill the dishwashing machine with specified amounts of designated chemicals.  Ensure the temperature level of each cycle is set to standard.

· Organize the breakdown area for drop off of dirty wares.

· Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.

· Position wares in designated racks correctly and send through dishwashing machine only when full.

· Clean only designated wares in the dishwashing machine.

· Remove washed wares from dishwashing machine and allow to air dry.

· Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.

· Sort, stack and store cleaned wares in designated areas.

· Handle all wares carefully to prevent breakage and loss.

· Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.

· Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.

· Maintain cleanliness and working condition of garbage disposal.

· Breakdown and clean dishwashing machine and work areas.

· Clean and sanitize pots, pans, utensils and other kitchen equipment.

· Stock Kitchen lines with designated cleaned wares, utensils and equipment.

· Clean spills in Kitchen and work areas immediately.

· Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).

· Transport mats to the loading dock and clean.

· Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.

· Transport garbage containers from kitchen and work areas to dumpster; empty and clean.  Adhere to recycling regulations.

· Clean garbage compactor and area as assigned.

· Report any damages, maintenance problems or safety hazards to the supervisor.

· Adhere to all Health Department, sanitation and safety regulations as required by the hotel.

· Organize and restock work areas for next shift.