Dishwashers

Dishwashers role at O'Charley's

• Set up and break down dish machine, including arms, screens and baskets.
• Cleans and polishes machine thoroughly, removing any paper and hosing down interior.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and stores, in the correct place, all dishes, small wares and glasses.
• 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.
• Cleans and keeps dishroom and detergent storage area neat. Constantly works to keep 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, buckets 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. That being said, there are going to be times when we will make a mistake. Mistakes are okay, as long as we take EVERY action possible to correct them and learn from them. Which do you think is worse? Telling a manager what happened so it can be corrected, or letting an angry guest leave without attempting to make them happy?

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

Location:

Danville, KY

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