Dishwashers

Dish Responsibilities

At O’Charley’s, we look for specific traits in our Dish Operators. Friendly, outgoing, possess 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.

• Set up and break down dish machine, including arms, screens and baskets.
• Clean and polish machine thoroughly, removing any paper and hosing down interior.
• Check machine to be sure it is operating correctly and report any defects immediately.
• Know and implement preventive maintenance procedures.
• Wash and store, in the correct place, all dishes, small wares and glasses.
• Pre‑ose, rack and wash silverware according to O’Charley’s procedures.
• Check water temperature during dishwashing to ensure proper temperature.
• Check trash for silverware, ramekins, etc. with a Manager.
• Remove trash from dishroom and place in dumpster.
• Clean and sanitize garbage cans and keep liners in cans at all times.
• Keep dishroom and detergent storage area neat.
• Keep floors dry.
• Work 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.
• Perform 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. 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.