Dishwasher

Job Description

Job Description

Description:

Position: Dishwasher - Seasonal

Classification: Non-Exempt Hourly Seasonal up to 30 hours.

Department: Culinary

Job Summary:

The Dishwasher is responsible for maintaining the cleanliness and sanitation of dishes and the kitchen area. The role ensures the efficient flow of clean dishes to support the kitchen and dining areas, allowing the club to maintain high standards of service and cleanliness.

Responsibilities:

(1) Wash dishes, glassware, utensils and cooking equipment by hand or by using industrial dishwashing equipment.

(2) Ensure all dishes are sanitized, dried and returned to the kitchen or dining areas promptly.

(3) Maintain a clean and organized dishwashing station.

(4) Sweep and mop the kitchen floor and dishwashing area as required.

(5) Clean kitchen counters, shelves and workspaces as needed to maintain a hygienic environment.

(6) Empty trash bins and dispose of waste appropriately.

(7) Assist in maintaining an adequate inventory of cleaning supplies and report any shortages to the supervisor.

(8) Help with organizing clean dishes and kitchenware in storage areas.

(9) Support kitchen staff by assisting with food preparation tasks as needed.

(10) Help with unloading and storing deliveries.

(11) Interact in a positive and cooperative manner with members, Board of Directors, visitors, co-workers and Managers.

(12) Portray a positive image for the Club by dressing appropriately for the position.

(13) Maintain a safe work environment for self and others. Attends mandatory safety training sessions and adheres to Club, food safety standards and OSHA safety requirements.

(14) Ensures confidentiality of all Club members and employee information and records.

(15) Maintain appropriate levels in the areas of daily attendance, initiative and productivity.

(16) Perform all other related duties as assigned.

Qualifications:

Education: No minimum.

Experience: On-the-job training provided.

Requirements:

Physical Demands: Moderate lifting of food cases and use of kitchen equipment while assisting with food prep. Stand and walk for extended periods of time. Ability to reach, bend, stoop, carry and go up and down stairs for supplies.

Mental Demands: Ability to work at a fast pace.

Environmental Demands: Exposure to cleaning agents. Flexible schedule to include weekends.

Reports To: Executive Chef and Sous Chef

Responsible For: -0-