Dishwasher

The kitchen doesn't run without the dish pit. You keep clean plates, glassware, pans, and tools moving back to the line and the bar so service never stops waiting on you. It's physical, fast, and essential — and it's the best seat in the house for learning how a professional kitchen actually works. We promote from dish to prep and prep to the line. What you'll do Wash dishes, glassware, flatware, pots, pans, and kitchen tools by machine and by hand Keep clean product moving back to the line, the bar, and the FOH service stations without letting anything run out Set up, monitor, and break down the dish machine; check water temps and sanitizer levels and log them Scrape, sort, and stage incoming dishes to keep the pit from backing up Keep the dish area clean, dry, and organized throughout the shift Empty trash and recycling; break down boxes and take out garbage Sweep and mop kitchen floors; clean floor mats and drains Assist with receiving and putting away deliveries Complete deep-cleaning tasks on a rotating schedule — hoods, walls, shelving, equipment, walk-in Complete opening, closing, and side-work checklists Support the kitchen with basic prep tasks as needed and as you're trained Report equipment issues, low chemical supplies, or safety hazards to the Kitchen Manager What we're looking for No experience required — we'll train you Reliable and on time; the kitchen plans around you being there Works fast and steady through a rush without falling behind Comfortable working wet, hot, and on your feet for a full shift Takes direction well and communicates with the line Notices what's running low and moves before someone has to ask [Food handler's card required / or obtainable within 30 days] Interest in moving into a prep or line cook role is a plus Physical requirements Stand and walk for shifts of up to [8–10] hours Lift and carry up to [50] lbs Frequent bending, reaching, and repetitive hand and arm motion Work in a hot, wet, loud environment with steam, slippery floors, and cleaning chemicals Hands in water for extended periods #J-18808-Ljbffr Miskiri Hospitality Group