Temporary General Kitchen Worker

TemporarySteward/KitchenWorker

Employer:TheGreenbrierHotelGroupdbaTheGreenbrierHotelGroup Start Date: 03/24/2026

EndDate:01/13/2027

TheGreenbrierHotelGroupdbaTheGreenbrierHotel locatedinWhiteSulphurSprings,WestVirginia seeks Twenty-Five (25) full-time Temporary Steward/Kitchen Workers who will be responsible for:

StationSetUp DishRooms/Outlets

·                     Set up for service using partial racks first, check chemicals in dish machine, glass machine, Pulper and stacking belt. Set up dish room area with the proper solution for presoaking silverware.

·                     Turnonglassmachinealongwithboosterheater, ifapplicable.

·                     TurnonPulperunit,ensureitisworking properly, ifapplicable.

·                     Essentialjobfunctionistokeepentireareaneatandorderlyandcompleteallwarewashing procedures in this area.

·                     Maintaincleanlinessofentiredishroom,sweepandmopareawhenneeded.

·                     Dish machine cleanliness must be maintained, change water in dish machine every two hours or when needed during shift.De-lime dish machine at least twice a week.

·                     Keep all clean glasses neat and always organized in dish room.Ensure racks are stored according to labels. Keep all empty glass racks organized and stored correctly.

OperationsDuringDailyService

·                     Scrap all dishes to maintain the dish machine can clean thoroughly. Load dish machine so he plates/china can be processed without breakage or damage.

·                     Dish and other items should be checked for cleanliness as they are finished going thru the dish machine before placing back into service.

·                     Glassesaretobeprewashedifsoiledpriortoputtingintoracksforwashing.

·                     GlassRacksaretobestackedaccordingtoalikeglasses.

·                       Workingatasafespeedwillproducebestresults.

OperationsDuringBreakdownofService

·                     AllChina,glass,andblacktraysmustbecleanedandremovedfromdishroomatthe conclusionoftheshiftleaving1 partialrackifavailabletostartthenextshift.

·                     Cleanallshelvesonthebackline organizechemicalsandmake suretheyareinboxes.

·                     Drainandcleanglassmachine,replaceallinternalpartsinthecorrectorder,besureto clean theback rollers andunderneath.Makesureto turnoffthebooster heater.

·                     Cleandishmachine thoroughly, you may use theauto-cleancycle.Remove all screens from the machine, clean each piece thoroughly.Spray inside of machine to remove any debris.Wipe down and polish outside of machine with stainless steel cleaner.Reassemble the machine when all is clean.

·                     CleanunderfrontlineandfrontscrappinglineusingamildDawndishdetergentsolution.

·                     Initiateauto-cleancycleonPulper,afterithas finishedcleantuboutalongwith toprim, sprayaugertubeaswell.Checksanitizerlevel.Besuretoturnthebreakswitchtotheoff position when applicable.

·                     Spot-checkandcleanallwallsindishroomarea.

·                     Thoroughlycleanfloorsindishroomareausingdeckscrubberstoremoveanyresidue.

·                     Flushallsinksandfloordrainswith1quartofsanitizersolution.

·                     Nodirtyequipmentistobeleftforthenextshift,allglasses,China,andflatwareistobe clean and stored properly prior to departing work area.

OngoingCleaning

·         Picking upthingsinthefloorevenifyoudidn’tdropthem.

·         Wipingspillsimmediately.

·         Alliceandwaterarepickedupandmoppeddryimmediately.

·         Throwingawaytrashinappropriatecontainers.

·         Consistentlycleaningandsanitizingtheworkarea.

·         Immediately,ensureallleaksarereportedtotheSupervisororappropriateperson.

·         Itemsthatcoulddriparenevercarriedthroughthekitchenordiningroom;eitherwipedry,carry on a tray, in a bucket, or other container.

Six(6)monthsofexperienceatahotel,resort,restaurant,orprivateclubrequired.

Oneworksitelocatedat101MainStreetWest,WhiteSulphurSprings,WV,nootherworksites.On-the-job training is provided.

Wage:Employer will pay $13.88 per hour which is greater than the prevailing wage of $12.67. Overtimeisavailableandguaranteedatnolessthan $20.82perhour.Allwillbepaidbi-weekly.

Schedule: 35 hours per week minimum. Work schedule can vary and can include evening and weekend hours.Work may be performed on any day of the week from Monday through Sunday. Work hours and shifts vary.

Asingleworkweekwillbeusedtocomputewagesdue.Wagesarepaidbi-weekly.

All deductions from paycheck will be made in accordance with and as required by law including but not limited properdeduction to ensure wagesdo notimproperly fallbelow prevailing wage.

If the worker completes 50% of the work contract period, employer will pay directly for and/or reimburseworkers fortransportation andsubsistencefrom theplaceofrecruitmenttotheplaceof work.Uponcompletionoftheworkcontractorwheretheworkerisdismissedearlier,employerwill provideorpayforworker’sreasonablecostsofreturntransportationandsubsistencebackhomeor to the place the worker originally departed to work, except where the worker will not return due to subsequentemploymentwithanotheremployer.Theemployerwillpaydirectlyforand/orreimburse workersfor all reasonableinboundtransportationandsubsistencecostswithinthefirstworkweek. Theemployer will pay directly for and/or reimburseworkers for all reasonableoutboundtransportation and subsistence costs during the last workweek.The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distancesinvolved.Dailysubsistencewillbeprovidedatarateof$16.28perdayduringtraveltoa maximum of $68.00 per day with receipts.