Dishwashers

O’Charley’s is looking for Dish Operators who are friendly, outgoing, possess good communication skills, organized, quick and effective, maintain self‑composure, and have a sense of urgency and timing. They set high standards, quality‑conscious, detail‑oriented, take pride in personal appearance, demonstrate dedication to the team, and display integrity and honesty in all aspects of work.

Sets up and breaks down dish machine, including arms, screens and baskets. Cleans and polishes machine thoroughly, removing any paper and hosing down interior. Checks machine to ensure it is operating correctly and reports any defects immediately. Knows and implements preventive maintenance procedures. Washes and stores all dishes, small wares and glasses in the correct place. Presoaks, 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 dishroom and places in dumpster. Cleans and sanitizes garbage cans and keeps liners in cans at all times. Keeps dishroom and detergent storage neat and 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

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, bristols 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. The goal is to inform a manager of the issue so it can be corrected and to keep guests satisfied. We must put ourselves in the guest’s shoes, recognize their needs, and strive for a win‑win situation.

• Entry level

• Full-time

• Management and Manufacturing

• Restaurants

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