Dishwashers

Dishwashers

At O'Charley's, we look for specific traits in our Dish Operators. Friendly, outgoing, possesses good communication skills, organized and able to think and act quickly and effectively. Retains self-composure. Possesses a sense of urgency and timing, sets high standards, quality conscious and has an eye for detail. Takes pride in personal appearance and has a sense of dedication to the team. Displays integrity and honesty in all aspects of work.

Duties include setting up and breaking down the dish machine, including arms, screens, and baskets. Cleaning and polishing the machine thoroughly, removing any paper and hosing down the interior. Checking the machine to ensure it is operating correctly and reporting any defects immediately. Knowing and implementing preventive maintenance procedures. Washing and storing, in the correct place, all dishes, small wares, and glasses. Presoaking, racking, and washing silverware according to O'Charley's procedures. Checking water temperature during dishwashing to ensure proper temperature. Checking trash for silverware, ramekins, etc. with a Manager. Removing trash from the dishroom and placing it in the dumpster. Cleaning and sanitizing garbage cans and keeping liners in cans at all times. Cleaning and keeping the dishroom and detergent storage area neat. Constantly working to keep floors dry. Working as a team with all O'Charley's team members, most specifically with Line Cooks, to maintain a clean kitchen area and efficient food service. Performing other related duties as assigned by a Manager.

Knowledge requirements include dish machine operating procedures, silverware procedures, preventive maintenance measures, standards proper chemical usage, cleaning procedures, and guest interaction.

Physical requirements include the ability to speak and understand the primary language of the work location. Able to stand for long periods of time and move from area to area in the kitchen. Able to exert fast-paced mobility for periods of up to five (5) hours in length. Has the ability to bend, stoop, lift, and carry pots, pans, bustubs, and other items up to 50 pounds in weight on a regular and continuous basis. Able to learn dish operating procedures. Able to be subject to wet floors, temperature extremes, and loud noises.

Everyone's (first and) last responsibility is to ensure our guests have a great experience. That being said, there are going to be times when we will make a mistake. Mistakes are okay, as long as we take every action possible to correct them and learn from them. Which do you think worse? Telling a manager what happened so it can be corrected, or letting an angry guest leave without attempting to make them happy? It is imperative that all guests leave knowing we cared about their individual situation, that we put ourselves in their shoes, recognized their needs, and did everything possible to strive for a win-win situation.