DISHWASHER

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

Primary mission:

To wash all kitchen utensils such as pots and pans as well as to clean kitchen floors, walls, and any equipment such as mixers, bruisers and steam jacketed kettles.SCOPE OF WORK + TEAM

• Reports to the Executive Chef/Sous Chef

• Supports special F&B staff

RESPONSIBILITIES

• Wash pots and pans following A.S.I. guidelines.

• Maintain a clean work environment in pot washer area.

• Maintain kitchen area, floors, walls, equipment clean.

• Maintain clean walk-in coolers.

• Handle F&B deliveries and re-stock/store food products according to first in/first out guidelines.

• Help with basic food preparation when all other work is done.

• Coordinate with Executive Chef/Sous Chef/Supervisor work priorities and provide assistance and perform other duties as requested by management; attend meetings as required by management.