Dishwasher

Dishwasher

A dishwasher provides support to the management by maintaining the cleanliness of the restaurant both in the kitchen and dining areas when needed. With additional duties assigned as needed.

Reports To: Restaurant Manager

Classification: Non-Management

Wage: Hourly Non-Exempt

Supervises: N/A

Daily duties:

1. Maintain a clean kitchen, properly wash and sort soiled dishes, and prep foods as needed.
2. Keep dish area free of clutter and organized
3. Set up dish stations, including dish machines and sinks
4. Properly wash, stack, and store china, glassware, silverware, cookware, and storage containers.
5. Change water of machines and sinks as required by Health Department standards, or more often as required by business level.
6. Use proper chemical levels as set by Manager
7. Assist in the timely storing of food deliveries
8. Maintain trash cans throughout shift, empty as needed, as well as removing other trash such as empty boxes at the end of each shift
9. Maintain the dry storage area and the organization of storage shelves.
10. Follows the posted daily dish cleansing procedures.
11. Assist in bussing tables as required.
12. Sweeping, mopping, and general cleaning as directed.
13. Provide operational support to Restaurant Manager.
14. Ensures that all activities conform to Trexcon policies and procedures.
15. Communicate effectively and appropriately with all staff members.
16. React to change productively and handle other tasks as assigned. Remains flexible in daily routine.
17. Support the mission statement of Trexcon
18. Prepare all back-up products utilizing the correct equipment to perform each duty.
19. Operate all equipment according to manufacturers regulations
20. Understand and adhere to all Trexcon and county Health and Safety policies regarding the proper handling of food.
21. Proper hand washing.
22. Proper glove usage.
23. Maintain products within the proper food temperature zones.
24. Proper storage of all foods according to product type.
25. Mark times and dates of opened and prepared food products.
26. Daily evaluation of products to remove outdated items.
27. Accurately perform and record temperatures of products on the designated temperature food logs at least once per shift.
28. Provide for corrective actions for all products within the temperature danger zone

Physical requirements of the position:

1. Requires prolonged standing.
2. Requires physical exertion to manually move, lift 55 lbs., carry, pull, or push heavy objects or materials.
3. Occasional stooping, bending, reaching and climbing ladders or step stools.
4. Requires some travel.