Dishwasher

Each dishwasher’s primary objective is to provide a clean and safe kitchen area for our staff. Wash and clean tableware, pots, pans and cooking equipment. Keep the dish room and equipment clean and organized.

Duties & Responsibilities:

• Maintains a guest focus while performing duties


• Assumes 100% responsibility for the cleanliness of dishware and area around


• Load, run and unload dish machine only when full, avoiding waste and quicker turn


• Keep the dish machine clean and report any functional or mechanical problems to manager     


• Monitor dish machine water temperature and chemical levels to ensure sanitary wash cycle.


• Wash and store all tableware and kitchenware.


• Maintain adequate levels of clean tableware for dining room and kitchen


• Bag and haul kitchen trash to dumpster.


• Leaves hallway area free of debris, food and boxes at all times


• Handle tableware carefully to prevent breakage and loss.


• Maintain adequate levels of dish detergents and cleaning supplies.


• Clean food preparation and production areas as required


• Assists others in closing the kitchen.


• NEVER let the machine wait for a new cycle


• ALWAYS ready for the new cycle


• NEVER stand around waiting for the dish machine to be finished machine


• ALWAYS check with manager or chef before leaving


• Sweep and mop all kitchen and dish areas moving tables to reach behind hidden spots


• DO NOT use the hose spray as your cleaning tool, use green sponges ,stainless steel scrubbers or cloth


• Attends all scheduled employee meetings when asked to and brings suggestions for improvement.


• Performs other related duties as assigned by the Kitchen Manager or manager on duty.


• ALWAYS Scrubs pots and pans, skillets and maintains shininess using stainless steel scrubbers


• NEVER store dirty pots, pans or plates


• ALWAYS clean dishes with a cloth before they go in the dish machine


• ALWAYS RUN EVERYTHING IN THE DISH MACHINE AND SANITIZE