Dishwasher

About this position Description: Safety-Sanitation: Commits to following outlined department safety procedures. Works smart, safely and helps maintain and create a safe environment for co-workers. Reports any unsafe condition and corrects in a timely manner. Follows all food sanitation regulations dictated by Dekalb County Health Dept and ServSafe Handbook. Commitment to Quality & Team: Employee should daily and visibly demonstrate a commitment to meeting a high quality of service standards. Employee should fulfill all job duties (as expected of position and those assigned daily) to ensure that job is completed. Employee is expected to participate in all meetings and share input on how to improve performance and obtain goals set by management. Employee should demonstrate a positive attitude each day. Employee is expected to deal with conflict in a professional manner, displaying honesty and trustworthiness. Essential Duties: Must have the ability to stand on your feet for 50 hours a week and move 50+ cases. Reports up the chain of command to utility manager, shift lead, then sous chef, then department director. Responsible for ensuring all food service and cleanliness goals are achieved during all shifts; This should be accomplished by visible personal demonstration of efficiency, clean work habits, emotional intelligence and professionalism. Ensures that workstation is maintained to sanitation standards. Reporting to work on time, no more than 5 minutes before scheduled time. Properly clocking in and out and following scheduled breaks is company policy; clocking in/out should not be abused as this is in violation of the employee handbook. Communicate with a manager if you are not at your workstation and where you will be if you are on an unscheduled break. You must adhere to provided schedule and ensure you are not working beyond 40 hours if not authorized by direct supervisor. All employees should model good attendance by reporting on time and ready to work for all assigned shifts. Removes all trash and recycling from kitchen and loading dock on daily basis. Ensures dish machine and dish sinks are operating to sanitation standards by using appropriate testing tools (test strips for ppm and temperature). Dish machine should be tested hourly and dish sink should be tested every time it is refilled. Dish sinks should be refilled often with appropriate levels of soap, hot water and sanitizer. Regularly sweeps and mops kitchen floor surfaces (at least twice daily, once in the afternoon and once after close.) Special care should be taken to ensure that no food debris or build up is left under equipment or tables. Returns properly cleaned items to the correct storage spaces, handling in a manner that ensures they remain sanitized and safe for use. Follows cell phone procedures and proper usage as dictated by Clairmont Place Executive Director and Employee Handbook. Provides friendly service towards residents, guests, vendors, coworkers and any other coworkers in other departments. Performs other duties as assigned in dietary department, to ensure cross training and ability to work all stations when needed. Reports all issues with personnel, service or equipment as soon as possible to supervisor. Employee must adhere to all other standards and rules as laid out in the Clairmont Place Employee Handbook including standards of attendance, uniform and professionalism. Work Flexibility Work week is generally made up of 40 hours, however this position requires willingness to be flexible in work hours when needed to fulfill the needs of the business. #J-18808-Ljbffr