Dishwasher

Department: Food and Beverage | Reports to: Executive Chef, Sous Chef, or Kitchen Manager

About the role

The Dishwasher is responsible for maintaining cleanliness and sanitation standards for dishes, glassware, tableware, cooking utensils, and other kitchen equipment. This position also ensures the dishwashing area, stocking areas, and general kitchen are maintained as a clean, safe, and sanitary facility.

Responsibilities

• Collect used kitchenware from dining and kitchen areas
• Load and unload dishwashing machines
• Wash specific items by hand (e.g. wooden cutting boards, large pots, and delicate china)
• Store clean dishes, glasses, and equipment appropriately
• Set up workstations before meal prep begins
• Ensure there are always enough clean dishes, glasses, and utensils, especially during peak hours
• Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary
• Check washing machines’ operation and promptly report any technical/performance issues
• Remove garbage regularly
• Sanitize the kitchen area, including the floor
• Maintain a safe and clean work environment at all times
• Flexibility to work various schedules as business demands, including nights, weekends, and holidays

Requirements

• Team Up: Be Golden, Collaborate, and Help Others Succeed
• Own It: Be a role model, Embrace Responsibility, and Keep Learning
• Passionately Serve: Be Positive, Care Deeply, and Create Memories