Dishwasher

Responsibilities

• Assist the Food & Nutrition Services Department with food preparation, dishwashing, general kitchen and dining‑room cleaning, and stocking the dining room.
• Support the Sous Chef by prepping for service, operating stations such as the grill and omelet stations, and serving food to athletes.
• Maintain and monitor food service areas to ensure the highest standards of product quality and service in a clean, well‑maintained kitchen and dining environment.
• Lead by example in keeping the kitchen and dining areas tidy and presentable.
• Load, run, and unload the dishwasher efficiently, ensuring all dishes, cookware, and utensils are clean and sanitized before storage or reuse.
• Maintain the dishwasher for cleanliness, sanitation, and peak performance.
• Sweep and mop the dish room, kitchen, and dining‑room floors at the end of each shift.
• Keep all dining areas neat and clean, including dishes, floors, trash, work areas, walls, stock rooms, coolers, and equipment.
• Clean sneeze guards daily.
• Use the 3‑compartment sink system for hand‑washing dishes as needed.
• Remove garbage regularly from kitchen and dining areas.
• Assist with prepping cold foods for the salad bar and baking cookies as directed by the Sous Chef or Executive Chef.
• Follow proper food‑handling and production standards, including the daily menu rotation provided by the Executive Chef.
• Report maintenance issues and equipment malfunctions immediately to the Sous Chef or Executive Chef.
• Help train new staff on proper equipment use and maintenance.
• Support hospitality and special events as needed, assisting with production areas to meet athlete service demands.
• Maintain food safety by following proper holding temperatures and logging procedures.
• Participate in daily team briefings and suggest improvements to enhance quality and efficiency.
• Report all accidents or incidents immediately and complete required documentation.
• Follow all HACCP, USOPC, OPTC, and departmental procedures; comply with OSHA and Health Department regulations.
• Maintain a professional appearance, punctuality, and cleanliness; show respect for equipment, utensils, and supplies.
• Foster a positive work environment and maintain strong relationships with the Food & Nutrition Services team.
• Provide excellent customer service with a “can‑do” attitude, flexibility, and a pleasant, team‑oriented demeanor.
• Support LP Dining Services’ goal of providing world‑class service and promote Olympic & Paralympic culture and key behaviors.
• Maintain regular attendance as an essential job function and perform other duties as assigned.

Requirements

• High School diploma or G.E.D. with reading, writing, and comprehension at a 12th‑grade level minimum.
• ServSafe certification (required).
• Valid driver’s license to operate department motor vehicles.
• Minimum 2 years of experience cleaning and maintaining a professional kitchen.
• Food production and handling experience; knowledge of nutrition related to food production is a plus.
• Knowledge of proper chemical handling in compliance with OSHA regulations.
• General understanding of safe use and care of food‑service equipment and utensils; ability to be trained and certified on commercial kitchen equipment.
• Ability to read recipes and accurately interpret measurements.
• Strong customer‑service skills with both internal and external customers.
• Leads by example, communicates effectively, and works as a trusted team player.
• Maintains confidentiality regarding USOPC and department matters.
• Well‑groomed with consistently demonstrated good personal hygiene.
• Dependable, organized, and attentive to detail; completes all assignments thoroughly.
• Able to work independently and remain composed under pressure.

Working Conditions

• Flexible schedule, including days, nights, weekends, and holidays.
• Adaptability to change in a positive manner to support USOPC mission and department goals.
• Exposure to extreme temperatures in kitchen environments.
• Prolonged periods of standing with minimal opportunities for sitting.
• Repetitive motions such as bending, kneeling, and reaching.
• Ability to lift up to 50 lb (using a buddy system as needed); required to wear a safety‑lift belt when lifting 50 lb or more, or during repetitive lifting over 20 lb.
• Exposure to chemicals with required use in accordance with OSHA guidelines.
• Willingness and flexibility to meet USOPC and departmental objectives.
• Work in a shared workspace and operate commercial kitchen utensils and equipment.

Compensation

Hourly pay: $18.50 per hour.

Eligible for the Annual Incentive Award Program with a 5 % target bonus (subject to change or elimination at USOPC’s discretion).

Benefits

• Eligibility for USOPC benefits (summary available via provided link).

Schedule

Full‑Time, Non‑Exempt position working 40 hours per week.

Location

Lake Placid Olympic & Paralympic Training Center, Lake Placid, New York.