Kitchen Worker - Hotel - Reserve

**Position Title: Kitchen Worker** **Reports To: Stewarding Management** **Department: Culinary** **Shift: Varies** **** **Role:** The Kitchen Worker is responsible for maintaining clean, organized, and well‑sanitized kitchen and food & beverage areas. This role includes washing wares such as pots, pans, utensils, and equipment for restaurant outlets and banquet operations. The Kitchen Worker upholds all safety and sanitation standards in accordance with Health Department regulations and property policies to support a safe, efficient, and hygienic culinary environment. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values. **Qualifications:** - **Education:** High School Diploma or GED. - **Experience:** Minimum of 3 months experience preferable in a high-volume operation in hotel and casino environment. - **Skills:** 1. Basic understanding of sanitation, food‑safety, and proper cleaning practices. 2. Knowledge of SDS Book and Chemical Usage. 3. Ability to operate dishwashing equipment and follow ware‑washing procedures. 4. Strong attention to detail and organizational skills. 5. Physical stamina to lift, stand, and work in a fast‑paced environment. 6. Ability to follow instructions and work effectively as part of a team. **** **Required Work Cards needed:** - Valid Clark County Health Card **** **Key Responsibilities:** *Responsibilities include, but are not limited, to the following:* - Clean, sanitize, and organize all kitchen and food & beverage areas, including freezers and walk‑ins. - Use cleaning equipment and chemicals safely and correctly as part of daily cleaning routines. - Operate dish machines properly, including checking temperatures and ensuring cleanliness. - Break down, wash, sanitize, and store all dishes, utensils, and kitchen wares following established procedures. - Wash, rinse, and sanitize pots and pans using proper three‑compartment sink procedures. - Distribute silverware, glassware, china, utensils, and equipment to designated areas as needed. - Sweep and mop kitchen floors based on business volume and sanitation standards. - Monitor, empty, and replace trash bags in all kitchen areas as needed. - Support banquet operations by providing equipment, fulfilling requisitions, and assisting with service needs. - Work alongside the culinary team to assist with plating and other tasks related to banquet functions. - Properly handle industrial cleaning solvents and follow safe-use guidelines. - Clean and sanitize various kitchen equipment, including performing de‑liming and steaming procedures. - Disassemble and reassemble kitchen equipment safely for deep cleaning purposes. - Clean and maintain kitchen hood filters to ensure proper ventilation. - Clean and sanitize hot and cold holding cabinets. - Clean, sanitize, and restock hand sinks as required. - Ensure kitchen walls are free of mold, mildew, and buildup. - Keep cutting boards and food prep areas clean, sanitized, and properly maintained. - Change and filter deep fryers according to kitchen standards and safety protocols. **** **** **The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.** **** **Essential Job Functions:** The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities. Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The…