Dishwasher

Job Summary : A restaurant dishwasher is the backbone of the kitchen, responsible for maintaining sanitation, sorting and washing all tableware and cookware, and ensuring the kitchen remains clean, safe, and fully stocked with clean dishes throughout the shift.

Responsibilities

• Washes, stacks, sorts, and stores dishes, glassware, utensils, and cookware.
• Maintains a clean kitchen and keeps dish area organized and free of clutter.
• Sets up dish stations, including dish washing machines and sinks.
• Maintains clean, dry floors throughout the shift.
• Cleans and sanitizes storage areas, including freezers and refrigerators.
• Assists in storing food deliveries.
• Monitors trash cans throughout shift, making sure to removes full trashcans and boxes as needed and at the end of each shift.
• Maintains the cleanliness of dry storage areas and the organization of storage shelves.
• Assists in food prep and any other duties set forth or requested by the chef and other managers as needed.
• Follows sanitation and cleaning procedures.
• Ensures that dishwashers are in working order and reports problems as they arise.
• Assists with closing, including aiding in the sanitation of cooking and food preparation stations.

Qualifications

• High School Diploma or GED required.

• 1 year of hosting or bussing experience within our company, or serving experience in a full-service restaurant as substitute

• Ability to read, speak and write basic English, being able to read tickets and to communicate with customers, managers and other employees.

• Requires good and positive interpersonal verbal communication skills. Sales skills preferred.

• Ability to exercise good judgment.

• Possess multi-tasking and organizational skills.

• Act independently with minimal or no supervision.

• Communicate customer needs, to help solve minor problems and complaints. Utilize management when necessary.

• Possess basic computational ability.

• Possess basic computer skills to be able to use POS system.

• Knowledge of food and beverage menus, food preparation and presentation.

• Ability to stand, sit, walk, climb, bend, crouch/stoop, twist and reach for extended periods of time.

• Stand and walk up to 8 hours per day. This includes traveling to and from meetings.

• Have high level of energy and physical stamina.

• Exert well-paced ability to reach other departments of the restaurant, kitchen and bar areas on a timely basis.

• Lift up to 30 lbs. above eye level and balance a food tray.

• Carry and balance a beverage tray.

• Lift up to 40 lbs. intermittently during workday.