Dishwasher

Overview

Description

HOURLY RANGE: $14.00 to $16.00 Per Hour

There are
full time and part time positions available.

ALL FULL TIME POSITIONS:

In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

• FUNCTIONS STATEMENT: Operate and maintain an aseptic and aesthetic dishwashing room, machine and related equipment in order to produce sterilized dishes, cooking containers, utensils, and related restaurant and food service items.

• Load, run and unload dish machine.
• Keep the dish machine clean and report any functional or mechanical problems immediately.
• Monitor dish machine water temperature to ensure sanitary wash cycle.
• Wash and store all tableware and kitchenware.
• Keep dish room clean and organized.
• Maintain adequate levels of clean tableware for dining room and kitchen.
• Bag and haul dish room trash to dumpster at designed times.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Clean food preparation and production areas as required.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.

• Knowledge of food, air borne and unsanitary cleaning cloth microbes, germs and bacteria.
• Knowledge of Public Health prescribed hand-washing techniques.
• Knowledge of appropriate and inappropriate greeting techniques and what constitutes “undue familiarity”.
• Knowledge of the duties of other positions similar in nature in order to fill in when necessary.
• Knowledge of the characteristics of various cleaning agents and detergents and their prescribed uses.

• Incumbent is under the direct supervision of the Executive Grand Chef or his designee.
• The supervisor assigns work, advises on changes in procedures and is available for assistance when required.
• Routine work is performed independently following set procedures. The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.

• Written and oral guides provide specific instructions for doing the work.
• Most of these instructions are easily memorized and require little interpretation.
• When instructions do not apply, the problem is referred to the supervisor.
• These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations.

• The complexity level ranges from a low level to a medium level that involves transferring dishes, utensils, pots and pans to operating very expensive equipment that must be covered by a preventive maintenance plan.

• The primary purpose of the work in this position is to create a safe climate for the customer by providing sterile dishes, pots, pan and utensils.
• The purpose of the work is to create a satisfied customer and generate a profit by providing quality services through the Fire lake Grand Casino Food and Beverage Department.

• Personal contacts include all kitchen staff, waitresses, hostesses, and members of management, bus persons and inspectors.

• The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

• Be able to work in hot, wet, humid and loud environment for long periods of time. Be physically able to lift, reach, bend and stoop.
• Be able to working in a standing position for long periods of time (up to 5 hours).
• Be able to safely lift dish racks and stacks of dishes weighing up to 40 pounds up to 30 times per shift.

• Normal restaurant environment.

NOTE:
The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.