DISHWASHER

Job Overview

• Clean, sanitize, and organize all restaurant plateware, glassware, and silverware.
• Clean, sanitize, and organize all kitchen cookware, utensils, and storage containers.
• Maintain the cleanliness and organization of the kitchen, up to and including the kitchen floors, all storage areas, back dock area, and the entire dish station.
• Maintain the cleanliness and organization of the restaurant exterior, up to and including the parking lot, landscaping, and dumpster area.

To perform the job successfully, an individual should demonstrate the following competencies :

Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Monitors own work to ensure quality.
Quantity - Completes work in timely manner; Works quickly.
Safety - Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
Attendance / Punctuality - Consistently at work and on time; Ensures work shifts are covered when absent.

To perform this job successfully , an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Have the ability to learn, understand, discuss and utilize our Company culture as an essential tool in performing your job and interacting with guest, fellow employees and management.

Keyword: Dish, Diashwasher, Dish Technician
Required Experience:

Education and / or Experience
High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience.

Language Skills
Ability to read and comprehend simple instructions; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations with other employees; Ability to read, write, and understand written and spoken English language.

Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure.

Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and taste or smell. The employee must regularly lift and / or move up to 20 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud.

The temperature changes frequently depending on the area of the restaurant. The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and / or walk-in coolers, and 80 to 95 degrees in the kitchen area.

Floors are hard surfaces changing from tile to wood to carpet. Employee should have the ability to stand and walk on these surfaces in wet or dry conditions for the time duration of their scheduled shift.

Employees must have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in Physical Demands.

Lighting varies from dim in the dining areas to bright in kitchen production areas.

Employees may encounter food allergens such as nuts, tree nuts, fish, shell fish, milk, eggs, wheat, and soy.

Employees must follow all drug, alcohol, and smoking policies.
From: Zea Rotisserie and Bar/Taste Buds Management