Dishwasher

Benefits:

Health insurance

Opportunity for advancement

Training & development

Vision insurance

401(k)

401(k) matching

Dental insurance

Employee discounts

Tuition assistance

Dishwasher — Republic Chophouse

Pay: $16.00–$18.00 / hour, based on experience.

Schedule: Full-time and part-time available; hourly, nonexempt. Full-time is 30 or more hours per week. Dinner service: nights, weekends, and holidays required.

Location: Republic Chophouse, Green Bay, WI

Reports to: Head Chef

About Republic Chophouse

Republic Chophouse is an independent, owner-operated urban steakhouse in Green Bay, serving dinner only. You support the broil, sauté, fry, and pantry stations and the dining room by keeping clean dishes, cookware, and utensils moving.

The Role

Keep the dish area moving, return clean equipment where it belongs, and leave the kitchen ready for the next service. This is a hands-on support role: the cooks need clean pans, the floor needs clean serviceware, and both depend on your pace and attention to detail.

Chain of Command

• You report to the Head Chef. The Head Chef is responsible for your kitchen assignments, schedule, training, performance reviews, and corrective action. Questions about these matters or your pay go to the Head Chef.

• Follow the designated kitchen leader during service. The Head Chef or Sous Chef directs station work, timing, priorities, and service execution. Direction during a shift does not change your reporting relationship to the Head Chef.

• Resolve routine kitchen matters through the Head Chef. Bring questions or disagreements about kitchen decisions to the Head Chef rather than seeking a different decision from another manager. If a matter requires further review or approval, the Head Chef will involve the General Manager or Ownership.

• Help without losing the dish area. Coordinate requests from cooks, servers, and bussers with the kitchen leader when priorities conflict. Dishwashing remains your first responsibility.

• Speak up about serious concerns. Concerns about safety, harassment, or misconduct may be reported directly to Ownership or the General Manager.

What You’ll Do

• Wash and restock. Scrape, sort, wash, rinse, and sanitize dishes, glassware, utensils, pots, pans, and trays. Check that items are clean, allow them to air-dry, and return them to the correct storage or service area.

• Keep up with service. Organize incoming items and prioritize what the line and floor need next. Tell the kitchen leader early about backups, shortages, breakage, or equipment problems.

• Run the dish station properly. Set up and clean the dish machine and sinks as trained. Check temperatures or sanitizer concentration as required for the equipment and complete the assigned logs.

• Keep the area safe. Separate dirty and clean items. Handle knives, broken glass, hot pans, and cleaning chemicals using the procedures you are taught. Keep walkways clear and address spills promptly.

• Clean through the shift. Remove trash and recycling to designated containers. Clean assigned worktables, sinks, equipment surfaces, storage areas, and floors; keep the dish area organized.

• Support the kitchen as assigned. Help put away supplies, organize storage, and complete basic food prep, labeling, and dating after training. Assist with bus tubs or clearing dishes when directed, without leaving the dish area uncovered.

Closing and Timekeeping

• Finish the close. Wash and put away the remaining items; clean the machine, sinks, screens, and dish area; remove trash; sweep and mop assigned floors; and restock for the next shift. Complete the closing checklist and check out with the kitchen leader before leaving.

• Record all hours worked. Clock in and out accurately. Setup, service, cleanup, and closing work are paid work; complete them on the clock and report missed punches promptly.

What We’re Looking For

• Reliable attendance, a steady pace, and care for clean work. Previous dishwashing or restaurant experience is helpful, but we will train the right person.

• Able to organize several tasks, follow directions, and communicate when you need help or notice a problem.

• Willing to learn and follow food-handling, sanitation, chemical-use, and equipment procedures. Use only equipment you have been trained and authorized to operate.

• Available nights, weekends, and holidays, including post-service cleanup. Arrive on time, in uniform, ready to work.

• Able to stand and walk for extended periods, bend and reach, and lift and carry dish racks, bus tubs, and cookware in a hot, wet kitchen, with reasonable accommodation as needed. Use carts or team help for heavy loads.

• ServSafe or Food Handler’s certification, or willing to obtain it; we pay for it.

Where This Leads

If you want to learn prep or move toward pantry or fry, tell the Head Chef. Cross-training is assigned deliberately after you are consistent in the dish area.

What We Offer

• Pay: $16.00–$18.00 per hour, based on experience.

• 401(k) with match: Eligible after 90 days. We match 3% when you contribute 6% or more.

• Health insurance: Available to full-time employees working 30 or more hours per week. Hourly staff have a 50/50 premium split (employer/employee), individual or family coverage, and an HSA option.

• Training on us: ServSafe or Food Handler’s certification, and CPR; all paid.

• Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses.

• Employee dining discount: 25% across Republic Chophouse and Mangiare.