Dishwasher/Kitchen Utility Worker

Position: Dishwasher/Kitchen Utility Worker; Reports to: General Manager

About the role

The Dishwasher is responsible for assisting in the efficient operation of the kitchen by maintaining cleanliness standards.

Responsibilities

• Wash dishes, glassware, flatware, pots, and pans.
• Operate dishwashing and other kitchen cleaning equipment.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or storage units.
• Sweep and wash kitchen floors.
• Sort and remove trash, placing it in designated pickup areas, and clean the trash cans.
• Rotate through each walk-in to ensure each one is clean and sanitized.
• Perform other duties as requested by management.
• Arrive to work on time as scheduled, well-groomed in proper work attire, and ready to work.
• Clock in and out as scheduled.
• Demonstrate a helpful and positive attitude towards guests and team members.
• Complete all assigned tasks and duties assigned by managers/supervisors.
• Follow proper kitchen breakdown procedures before leaving at the end of the shift.
• Inspect kitchen prep areas, storage areas, cooking areas, restrooms, dining room, and wait area, and clean as needed.
• Keep the immediate supervisor advised of any maintenance issues.
• Report any unsafe conditions to maintain safety and sanitation standards.
• Assist in tasks to ensure a clean, sanitized, and safe environment in the restaurant.

Requirements

• Able to understand and follow directions from others.
• Possess basic knowledge to operate common kitchen equipment.
• Must have experience operating a mechanical dish machine.
• Bilingual preferred.
• Able to work in a high-volume, fast-paced work environment.
• Ability to bend at the waist and lift items to 50 lbs. to waist level.
• Ability to move items up to 50 lbs. for distances of up to 25 feet.
• Ability to remain standing and active for an 8‑12‑hour shift.
• Ability to tolerate exposure to cold and hot temperatures (below 40°F and above 90°F) throughout the shift.