Dishwashers

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At O’Charley’s, we look for specific traits in our Dish Operators. Friendly, outgoing, possesses good communication skills, organized and able to think and act quickly and effectively. Retains self‑composure. Possesses a sense of urgency and timing, sets high standards, quality conscious and has an eye for detail. Takes pride in personal appearance and has a sense of dedication to the team.

Displays 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 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 it 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, 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. The goal is to report incidents to management promptly and to strive for a win‑win situation that leaves guests satisfied.

• Entry level

• Full‑time

• Management and Manufacturing
• Restaurants