Dishwashers - Bellevue

Dish Responsibilities

At O’Charley’s, we look for specific traits in our Dish Operators. Friendly, outgoing, possessing good communication skills, organized, able to think and act quickly and effectively. Retains self‑composure. Possesses a sense of urgency and timing, sets high standards, quality conscious and has an eye for detail. Takes pride in personal appearance and has a sense of dedication to the team. Displays integrity and honesty in all aspects of work.

• Sets up and breaks down the dish machine, including arms, screens and baskets.
• Cleans and polishes the machine thoroughly, removing any paper and hosing down the interior.
• Checks the machine to ensure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and stores, in the correct place, all dishes, small wares and glasses.
• Pre‑soaks, racks and washes silverware according to O’Charley’s procedures.
• Checks water temperature during dishwashing to ensure proper temperature.
• Checks trash for silverware, ramekins, etc. with a Manager.
• Removes trash from the dishroom and places it in the dumpster.
• Cleans and sanitizes garbage cans and keeps liners in the cans at all times.
• Maintains a neat and sanitized dishroom and detergent storage area.
• Constantly works to keep floors dry.
• Works as a team with all O’Charley’s team members, most specifically with Line Cooks, to maintain a clean kitchen area and efficient food service.
• Performs other related duties as assigned by a Manager.

• Dish machine operating procedures.
• Silverware procedures.
• Preventive maintenance measures.
• Standards.
• Proper chemical usage.
• Cleaning procedures.
• Guest interaction.

• Can speak and understand the primary language of the work location.
• Can stand for long periods of time and move from area to area in the kitchen.
• Can handle fast‑paced mobility for periods of up to five hours in length.
• Has the ability to bend, stoop, lift and carry pots, pans, tubs and other items up to 50 pounds on a regular and continuous basis.
• Can learn dish operating procedures.
• Can work in wet floors, temperature extremes and loud noises.

Everyone’s (first and last) responsibility is to ensure our guests have a great experience. Mistakes are okay, as long as we take every action possible to correct them and learn from them. All guests should leave knowing we cared about their individual situation, that we put ourselves in THEIR shoes, recognized their needs, and did everything possible to strive for a win‑win situation.