Dishwasher

About the role

As a Dishwasher, you are a vital part of the restaurant’s daily operations. The Dishwasher is tasked with maintaining the cleanliness and hygiene of the kitchen and dining areas including dishes (cutlery, serve ware, and glassware) and kitchen equipment to ensure smooth service and the safety of guests and staff. The responsibilities of this role go beyond simply washing dishes; they contribute to the overall success of the restaurant by supporting chefs, servers, and management and upholding health and safety standards. This position requires a strong “client first”, foodservice background and a commitment to maintaining the high standards of the hotel.

Responsibilities

• Clean dishes, glasses, utensils, pots, pans, and other kitchen equipment efficiently and thoroughly, using industrial dishwashers and, when necessary, washing items by hand.
• Ensure all items are properly sanitized according to health code regulations before they are returned to use, adhering to specific temperature requirements, using appropriate cleaning agents, and following protocols for food safety.
• Clean and organize the kitchen and dishwashing areas, sinks, and storage spaces; sweep and mop kitchen floors; empty trash receptacles; and keep all working stations presentable and safe throughout the shift.
• Support kitchen operations by assisting chefs and kitchen staff by providing clean utensils, cookware, and dishware as needed, often working under time pressure during busy service periods.
• Monitor levels of cleaning supplies, soaps, sanitizers, and dish racks; notify management when stock is low and assist with restocking as directed.
• Dispose of food scraps, recycling, and general waste in accordance with restaurant policies and environmental regulations.
• Perform minor maintenance and cleaning of dishwashing machines, ensuring that equipment is in working order, and report any malfunctions or safety hazards to supervisors promptly. For more complex maintenance issues, coordinate with the Engineering Team on site.
• Work collaboratively with all restaurant staff.
• Communicate effectively with front-of-house staff and bar as needed to ensure a seamless flow between kitchen, bar and dining room.
• Participate in pre-service meetings and briefings.
• May require shift work, overtime and/or on call duties.
• Other duties as assigned.

Requirements

• High school diploma or general education degree (GED) preferred.
• All food employees must obtain a valid Food Handler Certification within 60 days of hire, in accordance with Texas Food Establishment Rules.
• Team members must follow all safety protocols when handling cleaning chemicals, detergents, and sanitizers, and adhere to OSHA and HACCP standards.
• 1-2 years of experience in hotel, country club or fine dining environment.
• Notice and address dirty or damaged items quickly; ensure thorough cleaning and sanitization of all dishware and surfaces.
• Adjust to changing demands, rushes, or unique cleaning challenges throughout the day.
• Ability to understand and give general instructions in standard situations.
• Strong organizational, analytical skills, and communication skills in English (verbal and written). Spanish speaking is a plus.
• Strong attention to detail and a proactive, guest-service approach.
• Positive, professional demeanor and ability to work well in a team environment.
• Stooping, standing, reaching, and frequent lifting of food/beverages on trays.
• May be required to work extended periods of time without relief.
• Must be able to lift, push, pull, or carry items weighing up to 50 pounds.
• Comfortable working in a busy setting.
• Team members are required to comply with all kitchen uniform, grooming, and hygiene standards, including the use of slip-resistant shoes and protective gear as necessary. And hair restraint.
• Reliable attendance and