Dishwasher

TYPICALLY REPORTS TO: Executive Chef, Sous Chef, Kitchen Supervisor, General
Manager

STATUS: Hourly

PRINCIPAL FUNCTION:
This position washes and properly stores all dishes, trays, eating utensils, cups and small equipment for the department, while maintaining the dishroom and dish machine in a sanitaryand organized condition.

ESSENTIAL RESPONSIBILITIES:

• Clean dishes, glassware, pots, pans, silverware and kitchen items including storage racks, floors, walls, dish area and any other items requested.
• Ensure that all ppm levels for sanitizer on dish machines and pot sinks are at specific requirements for health standards.
• Keep utensil racks, dish storage area, mop room, banquet area, dish closets, garbage cans, glassware storage area, bakeware storage and any other storage areas for kitchenware storage clean and orderly.
• Set up, break down, clean and polish the dish machine, including arms, screens and baskets.
• Remove trash from the dishroom and place it in the outdoor garbage enclosure. Clean and sanitize garbage cans and keep clean liners in cans at all times.
• Clean and keep the dishroom area neat.
• Place all utensils, items, glassware, pots, pans and all other kitchen supplies in proper storage.
• Comply with all health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.
• Assist with kitchen prep as needed.

QUALIFICATIONS/SKILLS:
Required:

• Ability to participate in a team environment.
• Ability to understand written and oral direction.

Preferred:

• Ability to communicate in the primary language(s) used in the workplace.

OTHER REQUIREMENTS:
Requires lifting up to 50 pounds on a regular and continuing basis. Must be able to work in extremes of cold to heat. Hours may be extended or irregular to include nights, weekends and holidays.