Dishwasher

Overview

POSITION SUMMARY: The Dishwasher is responsible for cleaning dishes, kitchen, food preparation equipment and/or utensils.

• Must be able to understand the instructions provided and communicated by the Executive Chef, Chef de Cuisine and Executive Sous Chef.
• Washing kitchen dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
• Sweep and scrub floors.
• Clean garbage cans with water or steam.
• Maintain kitchen work areas, equipment and utensils in clean and orderly condition.
• Maintain outside loading dock area in clean and orderly condition.
• Place clean dishes, utensils, and cooking equipment in storage areas.
• Sort and remove trash, placing it in designated pickup areas.
• Assists with preparation of food as needed.
• Must be able to work efficiently in a high-volume operation.
• Reports to work as scheduled, in uniform and ready to work.
• Other responsibilities as assigned by the Executive Chef and Supervisor.

• Previous experience as a Dishwasher in a similar kitchen role preferred but not required.

• Must be able to operate commercial dishwashers and supporting equipment.

• Food handlers Certificate

• Must be able to lift and move up to 50 lbs.
• Position stands most of the time with frequent reaching, bending, and walking.
• Normal vision and hearing ranges required.

• All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.)
• Nails should be kept clean, and no nail polish allowed for this position.
• Hair must be neat and tidy; long hair should be tied back.
• Perfume or strong scents should be avoided to maintain a neutral environment.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.).