Dishwasher Utility

Job Description

Job Title: Dishwasher

Summary: Maintains general kitchen and housekeeping duties in the restaurant and provides general back up for the Cooks as needed by performing the following duties.

Duties and Responsibilities: Include but not limited to the following. Other duties may also be assigned.

1. Has valid food handlers’ card.

1. Scrapes and/or cleans all debris off of dishes, utensils and glasses.

1. Loads and unloads all dishes, utensils and glasses from dishwasher.

1. Cleans all large pots and pans in sinks and cleans sinks at the end of each shift or as often as necessary.

1. Places clean glasses, dishes, utensils and pots in proper locations.

1. Cleans designated and surface areas of kitchen including counter tops, walls, mats, floors and ceilings.

1. Removes garbage and grease from kitchen area and dispenses in appropriate areas.

1. Sweeps and mops the kitchen area at the end of each shift or more if necessary.

1. Carries supplies into appropriate areas and stocks supplies as needed.

1. Maintains cleaning supply inventory and obtains additional supplies as needed.

1. Reports any maintenance, emergencies and/or needed repairs to the Chef, Sous Chef or Manager.

1. Provides general cleaning and upkeep of employee restroom.

1. Sweeps and cleans surrounding area outside the restaurant when necessary.

1. Reports any health and/or safety concerns/violations immediately to management.

1. Assists Cooks with kitchen responsibilities when requested.

1. Completes all tasks assigned by Chef, Managers, Sous Chefs and Supervisors.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of Digital Dining software.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather) and work near moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles; toxic or caustic chemicals; outdoor weather conditions; risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands and reach with hands and arms. The employee is frequently required to talk or hear. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.

Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.