Dishwasher

Dishwashers Needed

Hourly range: $14.00 to $16.00 per hour

Full time and part time positions available

All full time positions include medical, dental, and vision insurance. The biweekly deduction from employee paycheck is $40.00 for employee only, $95.00 for employee plus children, $120.00 for employee plus spouse, and $140.00 for employee plus family.

Functions Statement

Operate and maintain an aseptic and aesthetic dishwashing room, machine, and related equipment in order to produce sterilized dishes, cooking containers, utensils, and related restaurant and food service items.

Major Duties

• Load, run, and unload dish machine
• Keep the dish machine clean and report any functional or mechanical problems immediately
• Monitor dish machine water temperature to ensure sanitary wash cycle
• Wash and store all tableware and kitchenware
• Keep dish room clean and organized
• Maintain adequate levels of clean tableware for dining room and kitchen
• Bag and haul dish room trash to dumpster at designed times
• Handle tableware carefully to prevent breakage and loss
• Maintain adequate levels of dish detergents and cleaning supplies
• Clean food preparation and production areas as required
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• Any additional duties as assigned by the restaurant manager, food and beverage director, general manager, business committee, or representative of upper management

Knowledge Required by This Position

Knowledge of food, airborne and unsanitary cleaning cloth microbes, germs, and bacteria

Knowledge of public health prescribed hand-washing techniques

Knowledge of appropriate and inappropriate greeting techniques and what constitutes "undue familiarity"

Knowledge of the duties of other positions similar in nature in order to fill in when necessary

Knowledge of the characteristics of various cleaning agents and detergents and their prescribed uses

Supervisory Controls

Incumbent is under the direct supervision of the executive grand chef or his designee

The supervisor assigns work, advises on changes in procedures and is available for assistance when required

Routine work is performed independently following set procedures. The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work

Guidelines

Written and oral guides provide specific instructions for doing the work

Most of these instructions are easily memorized and require little interpretation

When instructions do not apply, the problem is referred to the supervisor

These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations

Complexity

The complexity level ranges from a low level to a medium level that involves transferring dishes, utensils, pots, and pans to operating very expensive equipment that must be covered by a preventive maintenance plan

Scope and Effect

The primary purpose of the work in this position is to create a safe climate for the customer by providing sterile dishes, pots, pan, and utensils

The purpose of the work is to create a satisfied customer and generate a profit by providing quality services through the Fire Lake Grand Casino Food and Beverage Department

Personal Contacts

Personal contacts include all kitchen staff, waitresses, hostesses, and members of management, bus persons, and inspectors

Purpose of Contacts

The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns

Physical Demands

Be able to work in hot, wet, humid, and loud environment for long periods of time. Be physically able to lift, reach, bend, and stoop

Be able to working in a standing position for long periods of time (up to 5 hours)

Be able to safely lift dish racks and stacks of dishes weighing up to 40 pounds up to 30 times per shift

Work Environment

Normal restaurant environment

The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics