On-Call Dishwasher

Essential Duties Sets up and sanitizes workstation. Keeps station clean and organized at all times Properly operates dishwasher and other equipment as assigned Checks in/out with Chef on duty. Completes opening and closing duties Follows safe food handling, sanitation, and accident prevention principles Executes cleaning and maintenance of kitchen areas and equipment as directed Collects used kitchenware from dining and kitchen areas Loads and unloads dishwashing machines Washes specific items by hand (e.g. cutting boards, large pots and saute pans) Stores clean dishes, glasses and equipment appropriately Exercise care with all utensils, china, and equipment to ensure minimum breakage Sets up workstations before meal prep begins Ensures there are always enough clean dishes, glasses and utensils, especially during peak hours Maintains cleaning supplies stock (e.g. detergents) and ensures orders are placed when necessary Checks washing machines’ operation and promptly reports any issues Removes garbage regularly Sanitizes the kitchen area, including the floor Puts away deliveries Food prep as necessary Other duties as assigned Must be available to work a flexible schedule including weekends and holidays Provides support for special events as needed Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Required Skills/Abilities High personal standards for food quality, cleanliness, sanitation, and hygiene Punctual, strong work ethic Highly reliable and responsible Good verbal communication skills Work well with others, team player, positive attitude Education/Experience 1 or more year in a dishwasher, busser, or other restaurant position Computer Skills Able to use computer or tablet to access timeclock and company information. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, employee must be able to tolerate varying stress levels, temperature, illumination, and air quality. Must be able to maneuver through all areas of the kitchen. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to tolerate hot temperatures in excess of 140 degrees and extreme cold temperatures as low as 10 degrees below zero. Must be able to carry and lift up to 100 lbs. Must be able to push and pull food carts weighing up to 500 lbs. Must be able to operate equipment. Must be able to respond to visual and aural cues. Requires hand‑eye coordination and manual dexterity. Must be able to respond quickly and efficiently during periods when many orders arrive at station at the same time. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. #J-18808-Ljbffr Wing & Barrel Ranch