Do you love to clean and organize? Are you interested in starting a career in the culinary industry? Come to work and enjoy the view! Sand Point Country Club seeks positive, self-starters to join our Culinary Team!

We are looking for a Full-Time PM Dishwasher available for all the following shifts to start immediately:

• PM Shifts
  • Wednesday through Friday 2pm-10pm
  • Saturday and Sunday 1pm-9pm

Additional requirements:

• Dishwashing experience perferred, but not required.
• Lots of parking available!

Competitive Compensation Package includes:

• Complimentary meals for shifts over 5 hours
• Pay starts at $22 per hour, based on experience
• Club pays 80% of your medical, dental, and vision insurance after 60 days
• Club pays 100% of your life insurance after 60 days
• Matching 401k after 6 months

***Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club. Team members have access to the Club’s numerous facilities including:

• Challenging 18-hole course re-designed by world renowned architect David McLay Kidd
• Covered, heated driving range
• Four outdoor and lighted tennis courts
• Fitness Center

The ideal candidates would embody Sand Point’s Mission, Vision, and Values:

• Mission: Sand Point Country Club is an intimate, family-friendly Club located in a beautiful setting with sought after golf, swimming, tennis, fitness, and dining facilities along with exceptional service and social programs that encourage member involvement and enjoyment while building our heritage and traditions.
• Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish.
• Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, and Community

Cleans and stores all service ware used by the Food and Beverage division.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Assembles the dish machine. Replaces food traps and curtains. Fills machine with water and turns on the machine.

Fills pot sink compartments for washing, rinsing and sanitizing. Fills silverware pre-soak tubs with water.

Runs dishes through the dish machine throughout the day. Washes pots and pans in the pot sink. Adds water and detergent to the dish machine as outlined on the posted schedule.

Communicates with the main kitchen supervisor on duty to identify prep items to produce during the shift or additional duties to perform. Prepares food items through various techniques, such as blending, chopping, slicing, mixing, pouring, etc.

Counts plates and places them in the plate warmer as instructed by the cooks. Counts and trays salad and dessert plates, place covers on entree plates and performs various other set-up duties for the Banquet department.

Stacks and stores clean plates, glasses, service ware and utensils. Inspects service ware visually to ensure cleanliness up to Club/Executive Chef/Sous Chef standards.

Bleaches and polishes china and polishes silver as necessary.

Closes and breaks down the dish station up to Club/Executive Chef/Sous Chef standards. Drains and turns off the dish machine, removes food traps and sprays and cleans curtains and the inside of the machine.

Disposes of garbage, food waste, and recycling from the kitchen in appropriate receptacles.

ADDITIONAL DUTIES AND RESPONSIBILITIES

May clean and sweep other kitchen areas as necessary.

May portion ingredients for various menu items as assigned.

May place food items on entree plates for banquet functions.

Stocks rotate food products.

Performs similar, job-related duties and special projects as assigned.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or equivalent preferred; or up to one-month related experience or training; or equivalent combination of education and experience. Prior kitchen experience as a dishwasher preferred.

LANGUAGE SKILLS

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

MATHEMATICAL SKILLS

Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.

REASONING ABILITY

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

INTERNAL/EXTERNAL CONTACTS

Daily contact with team members and management.