Dishwasher

Summary of Dishwasher Position

The Dishwasher is responsible for washing and sanitizing tableware, pots, pans, and kitchen equipment while maintaining a clean and organized dish room. This role helps ensure the kitchen runs smoothly by keeping all work areas and equipment sanitary and ready for service.

• Valid Food Handlers Certification

• Wash, sanitize, and inspect dishes, glassware, utensils, pots, and pans, ensuring proper cleanliness and restocking
• Load and operate dishwashing machines, maintain appropriate chemical levels, and follow safety guidelines
• Unload clean dishes, glassware, flatware, pots and pans and put them in their proper place
• Inspect all washed plateware, flatware, glassware, pots and pans and utensils before restocking, re‑washing anything not cleaned, rinsed or sanitized
• Maintain a clean and organized dish room, workstations, and kitchen equipment, including prep and cooking areas
• Adhere to all safety, sanitation and food‑handling rules and guidelines
• Follow proper soaking, knife handling procedures using cutting gloves where appropriate, and sanitation procedures to ensure safety and food hygiene standards
• Bag and remove trash, ensuring proper disposal at designated times
• Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Maintain adequate levels of clean tableware for dining room and kitchen
• Ability to follow instructions and work independently or as part of a team
• Assist prep cook as needed
• Take directions from all management team
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or director

• Knowledge of proper cleaning and sanitation procedures for kitchen equipment, dishware, and utensils
• Ability to operate dishwashing machines and manual cleaning tools safely and efficiently
• Strong attention to detail and commitment to maintaining a clean, organized workspace
• Team‑oriented and able to work efficiently in a fast‑paced kitchen environment

• Minimum 18 years of age.
• Restaurant experience in hospitality environment preferred, but not required
• Must be authorized to work in the U.S.

• Expected to keep work location a safe and healthy work environment. Utilize basic safety measures to keep the work environment safe. Report any safety concerns to your supervisor. Where safety rules or best practices require that protective clothing/glove/shoes/equipment to be worn, or apparatus utilized, employees must wear clothing /gloves, shoes and equipment and use the apparatus.
• Must be able to stand and walk for extended periods throughout the duration of the shift
• Must be able to safely lift and carry bags, cases, and stacks weighing up to 60 pounds
• Ability to reach, bend, stoop, and perform repetitive physical tasks
• Ability to work in hot, wet, humid, and loud environments for extended periods

• We interview on the Spot
• Flexible Schedules, Full-time or Part-time
• Competitive Pay & Annual Reviews with Merit Increase Potential
• Tuition Assistance
• Paid Vacation
• Health Insurance
• Free Company provided Shirts or Chef Coats
• Paid Training
• Free Employee Meal during work
• Generous Dining Discounts at Company Owned Restaurants
• Annual Employee Appreciation Event
• Career Development
• Fast track career path opportunities into Management
• Fun place to work with exceptional & diverse Team Members
• An amazing company culture of Familia and Respect
• Discounts on items like Theme Parks, Movie Theaters, Live Shows, etc.

This is not necessarily an exhaustive list of all…