Dish Washer

Summary: Wash and properly store all dishes, eating utensils, cups, glasses, pots, pans and small equipment for the kitchen. Clean kitchen area sufficiently. Chef/Sous Chef

1. Set up and break down dish machine, including arms, screens and baskets.
2. Clean and polish machine daily, including removing debris from the interior.
3. Check dish machine to make sure that it is operating correctly and report any defects to Sous Chef immediately.
4. Wash and store in proper place all dishes, utensils, cups, pots, pans and glasses for the restaurant.
5. Check water temperature during dish cycles to ensure proper temperature.
6. Clean and keep the dish area organized including detergent storage area.
7. Clean and sanitize restrooms on a daily basis or more often as required.
8. Break down cardboard boxes and discard in recycling bin at the beginning and end of shift.
9. Place all trash in bin at the end of shift
10. Any other duties at the discretion of the owner.

1. The ability to communicate and understand the English language.
2. Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping.
3. Must have the ability to frequently lift and carry plates, boxes, bins and other objects weighing 50 pounds or more.
4. Possess dexterity for using necessary tools and equipment.
5. Knowledge of safety and sanitation regulations.