Key Responsibilities and Required Skills for a Hotel Dishwasher (Kitchen Steward)

🎯 Role Definition

The Hotel Dishwasher, often titled Kitchen Steward or Kitchen Porter, is a foundational and indispensable member of the back-of-house culinary team. This role serves as the cornerstone of kitchen sanitation and operational efficiency, directly impacting guest safety and satisfaction. The incumbent is responsible for maintaining impeccable cleanliness and organization of all dishware, cookware, and the kitchen environment itself. By ensuring a constant supply of clean and sanitized equipment, the Hotel Dishwasher enables the culinary and service teams to perform their duties effectively and deliver a seamless dining experience. This position is a critical entry point into the culinary world, offering a hands-on understanding of a professional kitchen's pace, structure, and standards.

📈 Career Progression

Typical Career Path

Entry Point From:

No prior professional experience
General Laborer or Cleaner
Busser / Food Runner

Advancement To:

Prep Cook / Commis Cook
Line Cook
Kitchen Supervisor / Steward Supervisor

Lateral Moves:

Banquet Houseperson / Setup Crew
Receiving Clerk / Storeroom Attendant

Core Responsibilities

Primary Functions

Operate commercial-grade dishwashing machines, ensuring proper loading, cycle selection, and unloading to maintain a continuous supply of clean dishware for all food and beverage outlets.
Meticulously scrape, rinse, and pre-soak all incoming soiled dishware, glassware, and flatware to prepare them for the sanitization process.
Manually wash and sanitize large pots, pans, and other bulky kitchen equipment in a three-compartment sink, adhering to strict health code procedures for washing, rinsing, and sanitizing.
Constantly monitor and maintain optimal water temperatures and chemical concentrations (detergent, rinse aid, sanitizer) in the dish machine and sinks, reporting any discrepancies immediately.
Carefully inspect all cleaned items for any remaining soil, spots, or damage, re-washing as necessary to uphold the hotel's quality and presentation standards.
Systematically sort, organize, and safely transport clean dishware, glassware, flatware, and cookware to their designated storage areas in the kitchen, service stations, and banquet pantries.
Maintain the absolute cleanliness and organization of the dishwashing station, including all surfaces, racks, sinks, and surrounding floor areas.
Perform daily and end-of-shift breakdown and deep cleaning of the dishwashing machine, including cleaning filters, spray arms, and de-liming as scheduled.
Ensure all cleaning equipment and chemical storage areas are kept tidy, organized, and compliant with safety regulations.
Proactively restock and manage service stations with clean plates, cutlery, and glassware before, during, and after peak service periods to support service staff.
Manage the proper separation and disposal of kitchen waste, including compost, recycling, and general trash, and transport it to the designated central disposal area.

Secondary Functions

Provide support to the culinary team with basic food preparation tasks as directed, such as washing produce, peeling vegetables, or portioning ingredients.
Assist in receiving and storing food and supply deliveries, ensuring items are placed in their correct locations (dry storage, walk-in coolers, freezers).
Regularly sweep and mop all kitchen floors, paying close attention to spills and potential slip hazards to maintain a safe working environment.
Clean and sanitize kitchen surfaces, equipment, and walls as assigned during slower periods or as part of a scheduled cleaning program.
Assist with the setup and breakdown of dishware and equipment for special events, banquets, and off-site catering functions.
Monitor and report any equipment malfunctions, safety hazards, or supply shortages to the Kitchen Supervisor or Chef on duty.
Polish silverware, glassware, and other service items as needed to ensure they meet high standards for guest presentation.
Assist in maintaining the cleanliness and organization of storage areas, including walk-in refrigerators and dry stock rooms.
Adhere to all food safety and sanitation standards (e.g., HACCP, ServSafe) and personal hygiene policies at all times.

Required Skills & Competencies

Hard Skills (Technical)

Commercial Dishwasher Operation: Proficiency in operating and performing basic maintenance on high-temperature and low-temperature commercial dishwashing machines.
Chemical Handling Safety: Knowledge of proper handling, dilution, and storage of cleaning chemicals (MSDS/SDS) to ensure personal and environmental safety.
Sanitation Procedures: Understanding of three-compartment sink procedures and health department standards for cleaning and sanitizing kitchenware.
Physical Stamina: Ability to stand for extended periods (8+ hours), lift and carry heavy objects (up to 50 lbs), and work in a hot, humid, and fast-paced environment.
Organizational Skills: Ability to systematically sort and store a high volume of diverse kitchenware and maintain an orderly workspace.
Basic Food Safety Knowledge: A foundational understanding of food safety principles to prevent cross-contamination.

Soft Skills

Reliability and Punctuality: A strong work ethic demonstrated by consistent on-time attendance and dependability.
Teamwork and Collaboration: Ability to work cooperatively and communicate effectively with chefs, cooks, and servers in a high-pressure environment.
Time Management and Urgency: Skill in prioritizing tasks and working efficiently to keep up with the demands of a busy kitchen, especially during peak hours.
Attention to Detail: A keen eye for cleanliness, ensuring every plate, glass, and utensil is spotless and ready for guest use.
Adaptability: Flexibility to handle changing priorities, assist in different areas of the kitchen, and respond calmly to unexpected rushes.
Positive Attitude: Maintains a professional and resilient demeanor, contributing to a positive team morale.

Education & Experience

Educational Background

Minimum Education:

No formal education is required.

Preferred Education:

High School Diploma or GED.

Relevant Fields of Study:

N/A
Certificate in Food Safety (e.g., ServSafe Food Handler) is a plus.

Experience Requirements

Typical Experience Range:

0 - 1 year. This is a common entry-level position with no prior experience necessary; on-the-job training is provided.

Preferred:

Previous experience in a restaurant, hotel, or food service environment is beneficial but not required.