Dishwasher

About the role

The Dishwasher reports to the Executive Chef and Sous Chefs (Culinary Leadership Team), working to maintain the consistent cleanliness and organization of our culinary spaces. The Dishwasher is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, and other kitchen equipment using both machine and manual cleaning methods. This role ensures the kitchen and dish area are clean, organized, and well-stocked at all times, supporting the overall efficiency of the kitchen operation.

Responsibilities

• Clean and sanitize dishes, glassware, silverware, pots, pans, and kitchen tools using dish machines or by hand
• Ensure all cleaned items are properly dried and stored in their designated areas
• Empty trash bins, separate recyclables, and ensure proper disposal of waste
• Maintain cleanliness of dish stations, sinks, and surrounding areas; sanitize workspaces regularly
• Keep floors clean and dry to prevent slips and falls; this includes the back walkway from the kitchen to the lobby door and loading dock door
• Help with basic food prep tasks when needed, such as peeling vegetables or setting up workstations
• Monitor dishwashing machines and report any malfunctions to a manager
• In the employee dining room, ensure dishes are properly stored, clean tables, and sweep and mop floors
• Uphold and role model the company’s principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality
• Collaborate with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience
• Take pride in your work, strictly adhering to sanitary guidelines
• Work in an organized fashion with the utmost respect for your equipment and workspace
• Demonstrate a professional sense of urgency while in the kitchen space to provide an amazing guest experience by keeping spaces clean and well organized
• Possess an understanding of the workflow of a stewarding department, as well as maintenance of culinary equipment

Requirements

The ideal candidate is reliable, team-oriented, detail-oriented, and able to work in a fast-paced environment. Evenings and weekends required.

Qualifications

High school diploma or equivalent. Previous experience in a similar role preferred.

Skills

Attention to detail, strong organizational skills, ability to work independently and as part of a team, and a passion for hospitality.

Benefits

Comprehensive benefits package including health insurance, retirement plans, paid time off, and more.

Pay

$15.00 per hour

Schedule

Evenings and weekends required.

Company Information

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.