Dishwasher

Summary

Dishwashers are first and foremost responsible for guest relations and satisfaction. He/She will perform all cleaning and dishwashing duties including but not limited to food set‑up, storage shelf stocking, general housekeeping, safety, sanitation, and other duties as assigned by management.

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
• Follow wash, rinse and sanitize procedures, as well as the procedures for using and storing chemicals
• Return all cooking supplies, utensils, etc. to their proper storage area.
• Scrub and clean floors each night - including debris located under all tables, carts, etc. in conjunction with kitchen team members
• Take out and dispose of all trash in the proper receptacles in conjunction with dining room attendant, if applicable
• Greet and speak politely with every guest on premises
• Performs other duties as requested or required by management

• Ability to work with detergents and sanitizers up to 4 hour time periods
• Ability to lift items weighing up to 50 lbs. and push and pull up to 100 lbs.
• Ability to perform all physical aspects of position, including but not limited to standing, bending, lifting, and walking.
• Ability to work at fast‑paced, but efficient and controlled manner
• Must be flexible to work various hours/shifts, including weekends and holidays
• Ability to accept supervisory coaching related to performance, work habits and attitude
• Must maintain a current Food Handler certification
• Ability to function as a team member and get along with others

Entry level

Part‑time

Management and Manufacturing

Retail