Dishwasher

Job Description

Job Description

ABOUT SOPHIA MARIE PATISSERIE

Sophia Marie is a locally owned, French-inspired patisserie in Chester, Virginia, where traditional technique, high-quality ingredients, and real craft come together. The kitchen runs on clean tools and a clean bench, and the person at the dish station is the reason the rest of the shop can move.

THE ROLE

Dish is one of the four stations that can never be left uncovered, along with the viennoiserie bake, the macaron fill, and entremets. When the dish pit falls behind, every other station stops. That is not a small job and we do not treat it like one.

This is a station with a standard, not a pile of pans in the corner.

WHAT YOU WILL DO

The station

☐   Keep dish moving through the whole shift so no station is ever waiting on a pan, a sheet tray, or a mixing bowl.

☐   Wash, sanitize, and put away to the standard, in the right place, so the next person can find it.

☐   Break down, clean, and reset the dish area before you leave. The station is handed off ready.

Sanitation

☐   Follow the opening, closing, and sanitation checklists without being reminded.

☐   Hold water temperature and sanitizer strength to spec, and flag it immediately if either is off.

☐   Clean as you go, and leave shared spaces ready for the next person, every shift.

Supporting the kitchen

☐   Take on basic prep as the day allows: scaling, simple assembly, and light bake support.

☐   Handle trash, recycling, and freight, and keep the back hall and walk-in clear.

☐   Tell the Kitchen Manager what is running low before it runs out.

How we work

☐   Ready to work at your posted start, not walking in the door.

☐   Work the tasks on your sheet, in the order they are given.

☐   Finish your list. If you cannot, tell someone before you leave, with what is left and why.

WHAT WE ARE LOOKING FOR

☐   You show up, on time, every scheduled shift. This matters more here than anything on your resume.

☐   You keep moving without being told what to do next.

☐   You solve small problems instead of stacking them up for someone else.

☐   You take direction and you take feedback without it becoming a conversation.

☐   You want to learn the kitchen, not just get through the shift.

Nice to have

☐   Any commercial kitchen or restaurant experience.

☐   A food handler card, or willingness to get one.