Dishwasher

Job Title

Under general supervision, provides the restaurant and kitchen with sanitary and clean items

Responsibilities

Collects all dirty dishware, rinses and stacks on shelves, always cleaning plates of leftovers and trash to prepare for automatic washing.

Places dishes in the dishwashing machine and ensures proper placement according to machine instructions. Operates the automatic dishwashing machine by using controls as indicated.

Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwasher by monitoring and adjusting controls.

Removes clean dishes after being processed through the dish machine, inspects cleanliness, and carefully stacks them in specific carts and shelves for easy use by restaurant and kitchen staff.

Manually scrubs pots, pans, and other kitchen equipment that cannot be washed in the dish machine, using detergents and special solutions as needed. Inspects cleanliness, dries manually with hand towels, and stores in the correct places.

Manually polishes all silverware, stainless steel, and pewter used in food service, using standard polishing cloths and products, to present clean and attractive equipment to diners.

Maintains the automatic dishwashing equipment in good condition and working order according to manufacturer instructions to prolong equipment life, avoid breakdowns, and comply with mandatory health regulations.

Keeps the dishroom in clean and orderly conditions at all times by sweeping, mopping, emptying trash, cleaning counters and equipment, and organizing shelves to maintain a sanitary work station and comply with mandatory health regulations.

Cleans kitchen floors as requested and at the end of each shift, cleans all kitchen work surfaces as scheduled regularly by the manager, including walls, ceilings, hoods, vents, and ovens.

Collects all trash bins from kitchen work areas at the end of each shift and empties them into the outdoor trash compactor.

Qualifications

Education/Formal Training

No formal education required.

Experience

Previous experience in the cleaning area is desirable.

Knowledge/Skills

• Must have basic knowledge of general cleaning principles, the use of cleaning products, and the operation of cleaning equipment.
• Must be able to understand and follow verbal or written instructions and be able to communicate verbally and in writing.
• Excellent vision necessary; emphasis on cleaning standards and quality control.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to see tiny objects at arm's length, to read gauges and controls.
• Must be able to bend, squat, kneel, crawl, reach, and retrieve items from overhead.
• Must be able to lift, push, pull, and carry up to 50 pounds to include serving trays, carts, tables, chairs, and small equipment 75% of the time.
• Must be able to travel up to 300 feet and stand regularly throughout the shift.
• Must be able to understand and follow verbal/written instructions and be able to communicate.
• Must be able to multitask and pay attention to sound and vision details in crowded and noisy situations.
• Must have the ability to keep breakage to a minimum by carefully handling dishware, glassware, and fragile equipment.

Work Environment

Prolonged standing, walking, lifting, and carrying throughout the shift in a 95% indoor environment. When entering the freezer, the temperature can be -10 degrees.