Dishwasher

About the role

A Gator’s Dockside Dishwasher or Utility Person is responsible for keeping and maintaining the organization, cleanliness, and safety of the dish washing area as well as areas relating to trash and refuse collection or disposal. The role involves working under the supervision of all managers, interacting with management and hourly employees in a friendly and non‑coercive manner, and helping to provide guests with the ultimate dining experience.

Responsibilities

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

Qualifications

• Ability to know and follow all policies and procedures as outlined in the employee handbook and training manuals.
• Ability to communicate equipment malfunctions and unsafe/unsanitary conditions to management.
• Ability to complete cleaning/organization projects timely per management specifications.
• Ability to work as a prep cook during slower times, knowing specific food preparation duties per corporate training manuals.
• Current food safety certification (or ability to obtain/retain it).
• Commitment to personal hygiene and cleanliness.
• Ability to interact positively with management and hourly employees.