Job Description Dishwasher
Classification: Hourly (Non-Exempt ... Reports to: Executive Chef
Department: Store Location
Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
• Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
• Clean or prepare various foods for cooking or serving.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
• Set up banquet tables.
• Sweep or scrub floors.
• Clean garbage cans with water or steam.
• Sort and remove trash, placing it in designated pickup areas.
• Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
• Receive and store supplies.
• Prepare and package individual place settings.
• Attend in-service training and education sessions as assigned.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations.
• Report necessary equipment repair and maintenance to supervisor.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations
• Train new employees.
• Performs other duties as assigned
Essential Physical Requirements:
• 100% - walk and stand during entire shift.
• Remain stationary for long periods of time.
• 100% - Continuously reaching, bending, lifting, carrying, stooping and wiping.
• Frequently submerging hands in water
• Continuously standing near heat or hot items
• Frequently lifts/carries up to 15 lbs.
• Occasionally lifts/carries up to 50 lbs.
• Frequent washing of hands.
• Hazards may include, but are not limited to, slipping and tripping.
Knowledge and Skills:
• Multi-task oriented.
• Excellent interpersonal relations and communicative skills.
• Proficient in speaking and understanding English
• Auditory and visual skills
• Organizational skills.
• Competent skills necessary to safely maintain following equipment and machines used in the performance of this job:
o Kitchen equipment
o Ovens
o Stoves
o Dishwasher
o Slicers
o Coffee machines
o Steamer
o Mixers
o Chef's knives, etc.
Position Type/Expected Hours of Work:
This is an hourly paid position. Days and hours of work vary according to clientele requirements. Business operates seven days a week. Due to the cyclical nature of the restaurant industry, employees work schedules vary according to clientele requirements.
Work Environment:
This job operates in a professional commercial kitchen. Role will be surrounded by hot liquids and objects, sharp edges or otherwise dangerous equipment that will require constant attention to surroundings; and continuous verbal communication with other staff members. Fast paced service done with calm and competent skills is mandatory. This role will also require high level of respectable communication with staff members.
Travel:
There is no travel required for this position
