Dishwashers

Dish Responsibilities

At O’Charley’s, we look for specific traits in our Dish Operators. Friendly, outgoing, possessing good communication skills, organized and capable of thinking and acting quickly and effectively. They retain self‑composure, possess a sense of urgency and timing, set high standards, are quality conscious, and have an eye for detail. They take pride in personal appearance and demonstrate dedication to the team.

They display integrity and honesty in all aspects of work.

• Set up and break down the dish machine, including arms, screens, and baskets.
• Clean and polish the machine thoroughly, removing any paper and hosing down the interior. Check that the machine is operating correctly and report any defects immediately.
• Know and implement preventive maintenance procedures.
• Wash and store, in the correct place, all dishes, small wares, and glasses.
• 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 the dishroom and place it in the dumpster.
• Clean and sanitize garbage cans and keep liners in the cans at all times.
• Clean and keep the 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.

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. It is imperative that all guests 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.

Entry level

Full‑time

Management and Manufacturing

Restaurants