Restaurant & Bakery Dishwasher

About the Role

Provides friendly and efficient service to guests according to company policies, procedures, programs, and performance standards. Performs all duties to maximize guest satisfaction and quality of work environment as directed by the manager on duty. Ensures kitchen work areas, restaurant common areas, plate ware, silverware, equipment, and utensils are clean and in excellent condition.

Responsibilities

• Reports to work well-groomed, in clean and proper uniform, and practices good personal hygiene.
• Arranges soiled dishes, silverware, and glassware into washer trays.
• Pre-rinses all items to be washed.
• Loads trays into dishwasher.
• Removes dishes, silverware, and glassware from washer trays and stocks for kitchen personnel and servers.
• Washes pots and pans in 3-compartment sink.
• Air dries dishes and utensils—do not stack.
• Keeps all silverware out of trash.
• Maintains cleanliness of work stations and areas.
• Performs side work during shift downtime, including but not limited to:
  • Rolling silverware
  • Restocking condiment holders
  • Cleaning work areas
  • Cleaning bathrooms
• Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions.
• Assists crew members by:
  • Removing soiled dishes from cook’s line and supplying clean dishes
  • Keeping dish area, prep kitchen organized, swept, mopped, and dry
  • Cleaning and restocking employee restroom
  • Assisting in putting away food deliveries
  • Breaking down boxes and removing trash and recyclables
  • Picking up parking lot and grounds
  • Assisting kitchen staff with food preparation using safe food handling practices
• Assists with other activities as instructed by the manager on duty.

Requirements

Physical Requirements

• Extensive standing and walking for up to 8 hours.
• Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes, and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly.
• Exposure to heat, steam, smoke, and cold.
• Reaching heights of approximately 6 feet and depths of 2½ - 3 feet.
• High level of mobility/flexibility in provided space.
• Time management skills.
• Must be able to fit through openings 30” wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

Qualifications

• Basic skills such as sanitation, safety, and customer service can be taught through in-house training.
• No prior experience required.

Supervision

Receives direction and training from the Kitchen Manager or Manager on Duty regarding specific procedures and assignments.