Dishwasher- Cut

Position Summary The Dishwasher maintains kitchen sanitation while also supporting basic preparation and cleaning needs for the meat cutting and retail preparation areas. This role ensures dishes, utensils, and equipment are cleaned and ready for use while helping maintain clean and organized workspaces across the kitchen and meat preparation areas.

Key Responsibilities Wash dishes, utensils, pans, and kitchen equipment

Return dishes to their correct locations after washing

Maintain cleanliness of dishwashing, kitchen and restroom areas

Follow sanitation and food safety procedures

Empty trash and maintain cleaning schedules

Assist with cleaning meat department tools and equipment

Support basic meat department preparation tasks as directed

Maintain organization of cleaning supplies and equipment

Assist with kitchen and retail prep cleanup tasks

Support opening and closing cleaning responsibilities

Follow workplace safety procedures

Qualifications Dishwashing, sanitation, or kitchen experience preferred but not required

Ability to follow instructions and cleaning procedures

Strong attention to detail

Dependable with strong attendance

Willingness to assist both kitchen and meat department operations

Team-oriented attitude

Physical Requirements Ability to stand for extended periods

Ability to lift up to 40 pounds

Ability to work in wet environments

Ability to perform repetitive cleaning tasks

Ability to work in kitchen and refrigerated prep areas

Schedule Amos' Place operates Monday through Saturday 6 am to 6 pm

Ideal availability would be either of the following:

6 am - 2 pm

9 am - 4 pm

Equal Opportunity Employer Stoltzfus Meats is an equal opportunity employer. We are committed to creating a diverse and inclusive workplace and consider all qualified applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other protected status under applicable law.

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