Dish Machine Operator

ESSENTIAL DUTIES

Ware washing – china, silverware, pots & pans. Ware/silverware stacking/sorting and distribution Trash disposal Sweeping and mopping Removal and cleaning of floor mats Parking lot upkeep

PHYSICAL FUNCTIONS

Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload.

MENTAL FUNCTIONS

Compare, coordinate, detect, inspect, measure, observe, organize, read, sort.

METHODS, TECHNIQUES, PROCEDURES

Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. Pre-rinse all china. Follow proper racking procedures. Sort and pre-rinse all silverware. Follow proper racking procedures. Clean pots/pans, grates, other items and/or equipment from cooks’ line. Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. Remove all floor mats and sweep/mop floor and clean mats. Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. Pick up debris in parking lot and surrounding area. Pull weeds occasionally.

OUTPUT

Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination.

EQUIPMENT, TOOLS, MATERIALS

Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops.

WORKING CONDITIONS

Temperatures; heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. Wet floors, possible raised areas ie: steps and in some areas – ramps. Hands in water and wet constantly. Standing for 6-9 hours per shift, feet may get wet. Possibility of cuts, bruises, scrapes, burns, slip/fall Moderate ventilation Exposure to odors, fumes, bright lighting

SUPERVISION CONTROL

Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. #J-18808-Ljbffr Workstream