F&B Steward (Busser/ Dishwasher)

F&B Steward/ Dishwasher

General Purpose:

The Steward / Dishwasher is a critical Back of House support role at Purgy's, responsible for the cleanliness, sanitation, and organization of the dish station, kitchen equipment, and all BOH areas across our high-volume lunch, fine dining, and banquet operations. Reporting to the Sous Chef / Executive Chef, this role directly impacts the speed and safety of every service. The ideal candidate is hardworking, dependable, and takes pride in keeping the kitchen running efficiently and safely. No prior experience required — we will train you.

This is a seasonal position from 11/1/2026 to approximately 4/11/2027. Dates are subject to change based on the availability of the applicant and needs of the business. This role comes with a free season pass for you and your dependents. For a full list of benefits visit https://www.purgatory.ski/employee-benefits/

Hiring for our seasonal positions occurs on a rolling basis. This position will remain open until filled.

Essential Duties/Responsibilities:

• Operate the commercial dish machine: rack, wash, sanitize, and dry all dishware, glassware, flatware, pots, pans, and utensils continuously throughout service.
• Sort and pre-rinse all incoming soiled items; remove food debris and stack racks efficiently without breakage.
• Check and maintain chemical sanitizer concentration levels per SDS guidelines; alert the supervisor immediately if out of range.
• Restock clean wares to designated storage areas and FOH pickup stations proactively throughout service.
• Keep the dish pit organized, clear of clutter, and free-flowing at all times.
• Empty trash cans and recycling bins throughout service; transport waste to the dumpster area before overflow.
• Sweep and mop kitchen floors during and at the end of service, including under equipment and in corners.
• Clean and sanitize prep tables, countertops, and work surfaces as directed.
• Assist the BOH team with basic prep tasks (peeling, portioning, stocking) as time and direction allow.
• Perform end-of-shift deep cleaning: floor drains, walls, equipment exteriors, and mop station.
• Wear correct PPE at all times when handling chemical products: nitrile gloves and goggles for WARNING-level enzyme products; chemical-resistant gloves and full face shield for DANGER-level degreasers, oven/grill cleaners, boil-out, and drain openers.
• Never mix chemicals, and never pour DANGER-level products down drains or into waterways. DANGER-level products are used only with supervisor authorization.
• Report any equipment malfunction, facility issue, safety hazard, chemical spill, skin or eye exposure, or out-of-spec sanitizer reading to the Sous Chef immediately.