Dishwasher

Responsibilities

• Keep and maintain organization, cleanliness, and safety of the dish washing area and trash/refuse collection/disposal areas.
• Work under supervision of all managers and know all policies and procedures from employee handbook, training manuals, and related documents.
• Interact with management and hourly employees in a friendly, non‑coercive manner to carry out assigned duties and help provide guests with the ultimate dining experience.
• Properly clean and sanitize food service materials (plates, silverware, pots, pans, spoons, knives, whisks, spatulas, mixing bowls, prep equipment, cutting boards, baskets, tongs, and any other items cleaned via three‑sink station or mechanical dishwasher).
• Communicate any equipment malfunction or unsafe/unsanitary area, utensil, mechanism, device, or component directly to management (Kitchen Manager, Assistant Managers, General Manager).
• Receive cleaning/organization projects and complete them timely according to management specifications and business demands.
• Act as a prep cook during slower periods, knowing specific food‑preparation duties per training manuals and maintaining a current food safety certification.
• Assist with cleaning and maintaining all common restaurant areas as directed by management (restrooms, dining‑room floors, kitchen floors, walls, shelving, sidewalks, windows, doors, games, ice and soda machines, drink stations, carpets, tables, chairs, cabinets).
• Maintain personal hygiene and cleanliness at all times.