Dishwashers

At O'Charley's, we look for specific traits in our Dish Operators: friendly, outgoing, possesses good communication skills, organized, able to think and act quickly and effectively, retain self‑composure, a sense of urgency and timing, set high standards, quality conscious and detail‑oriented, takes pride in personal appearance, displays integrity and honesty in all aspects of work.

• Sets up and breaks down the dish machine, including arms, screens and baskets.
• Cleans and polishes the machine thoroughly, removing any paper and hosing down the interior. Checks the machine to ensure it is operating correctly and reports any defects immediately. Implements preventive maintenance procedures.
• Washes and stores all dishes, small wares and glasses in the correct place. Pre‑soaks, 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 the cans at all times.
• Cleans and keeps the dishroom and detergent storage area neat. Keeps 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. Can 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 responsibility is to ensure our guests have a great experience. Mistakes are okay as long as we take actions to correct them and learn from them. We must tell a manager when something goes wrong and act to make the guest happy, ensuring they leave knowing we cared about their situation and did everything possible to achieve a win‑win situation.

• Entry level

• Full‑time

• Management and Manufacturing
• Restaurants