Dishwashers

Join to apply for the Dishwashers role at O'Charley's.

Location:

North Charleston, SC | Salary: $17.00 - $17.00 hourly.

At O'Charley's, we look for specific traits in our Dish Operators: friendly, outgoing, good communication skills, organized, able to think and act quickly and effectively, retain self‑composure, possess a sense of urgency and timing, set high standards, be quality conscious, eye for detail, take pride in personal appearance, dedication to the team, and display integrity and honesty in all aspects of work.

• Set up and break down dish machine, including arms, screens and baskets. Clean and polish machine thoroughly, removing any paper and hosing down interior.
• Check machine to ensure it is operating correctly and report any defects immediately. Know and implement preventive maintenance procedures.
• Wash and store all dishes, small wares and glasses in the correct place. Presoak, rack and wash silverware according to O'Charley's procedures. Check water temperature during dishwashing to ensure proper temperature.
• Check trash for silverware, ramekins, etc. with a Manager. Remove trash from dishroom and place in dumpster. Clean and sanitize garbage cans and keep liners in cans at all times.
• Keep dishroom and detergent storage area neat. Constantly work to keep floors dry.
• Work 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.
• Perform 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

Able to speak and understand the primary language of the work location. Able to stand for long periods of time and move from area to area in the kitchen. Able to exert fast‑paced mobility for periods of up to five (5) hours in length. Has the ability to bend, stoop, lift and carry pots, pans, bustubs and other items up to 50 pounds in weight on a regular and continuous basis.

Able to learn dish operating procedures. Able to be subject to wet floors, temperature extremes and loud noises.

The responsibility of everyone—first and last—to ensure our guests have a great experience. Mistakes are okay as long as we take action to correct them and learn from them. It is imperative that all guests leave knowing we cared about their individual situation and tried to achieve a win‑win outcome.

Entry level

Full‑time

Management and Manufacturing

Restaurants