Dishwasher

Part-time, 20 hours per week: Tues–Sat 3:30p–8p, Sun 8a–3p. Holidays mandatory.

About the role

John Knox Village features seven individual dining outlets spread across 400 acres of residential property, each with a unique menu and style of service:

• Fireside – cafeteria (mostly batch cooking, $6.50 check average)
• Lakeside Grille – quick-service restaurant (mix of cook-to-order and batch cooking)
• Courtyard Café, Places Restaurant, Stories Public House, and Metropolitan – full-service restaurants (70–99 % scratch made-to-order kitchens, $20.00 check average at Metropolitan)
• Coffee Shoppe

All kitchens utilize prep and line cooks under the leadership of a chef. Flexible full- and part-time positions are available; full-time roles include up to five weeks of PTO per year. Earliest service starts at 7 am and the latest closing time is 8 pm.

Responsibilities

• Set up, clear, and clean assigned dining areas
• Load and unload dishwasher; clean pots and pans
• Provide quality customer service, meeting the needs and requests of residents/customers
• Handle stress and maintain positive interactions with coworkers and customers
• Maintain acceptable workplace conduct and adhere to all safety regulations
• Follow instructions and carry out assignments as directed by the supervisor

Other responsibilities may be assigned by the supervisor as needed.

Requirements

• Must be at least 16 years of age
• High school diploma or GED preferred
• Must obtain current Jackson County Food Handler Permit within 15 days of start date
• Ability to work with a large group of residents/customers
• Awareness of cost-control responsibilities
• Ability to work irregular hours
• Ability to read, comprehend, and follow simple instructions and correspondence
• Basic arithmetic skills (addition, subtraction, multiplication, and division of two-digit numbers)
• Ability to perform tasting and/or smelling
• Ability to apply common sense to carry out detailed but straightforward instructions

Special working conditions

• Primarily works in a kitchen and restaurant environment
• Subject to inside environmental conditions, including temperature changes
• Exposure to infectious diseases and individuals with challenged mental capacities
• Exposure to extreme heat and cold (ovens, grills, freezers, coolers) and steam
• Handling of sharp blades such as knives
• May be called upon to assist other departments in declared emergency situations

Physical and mental demands

• Maximum occasional lift of 55 lbs from 4–64 inches; maximum frequent lift of 35 lbs from 0–75 inches
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2-person of 35 lbs) for 1300 ft
• Maximum occasional vertical push/pull of 30 lbs from 36–72 inches
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs
• Occasional climb of 18 inches
• Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches
• Constant bend/crouch; frequent crouch/kneel
• Frequent neck flexion, rotation, and trunk rotation; occasional neck extension
• Frequent fine motor and hand coordination; constant foot coordination, balance, and walking; occasional sitting

Pay

$15.50/hour

Supervision

Frequent supervision received from Supervisor Nutrition Services, Restaurant Manager, Kitchen Supervisor, Senior Cook, Assistant Manager, and/or Senior FSA. No supervision given to others.