Dishwashers

Join to apply for the Dishwashers role at O'Charley's.

Be among the first 25 applicants.

Friendly, outgoing, possessing good communication skills, organized, able to think and act quickly and effectively, retain self‑composure, possess a sense of urgency and timing, set high standards, be quality conscious, have an eye for detail, take pride in personal appearance, have a sense of dedication to the team, and display 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; knows and implements preventive maintenance procedures.
• Washes and stores all dishes, small wares, and glasses in the correct place; presoak, rack, and wash 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 the dishroom and places it in the dumpster; cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps the dishroom and detergent storage area neat; continually 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; able 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 work in 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 let guests leave knowing we cared about their individual situation, 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

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