Job Title: Dishwasher
Reports To: Kitchen Manager/Manager on Duty
Classification: Variable Employee
Wage: $14.00-$18.00

Position Overview:
Cleans dishes, utensils, food preparation equipment and kitchen; helps prepare food as necessary.

Licensing Requirements:

• Food Handlers Certification – as required by state or local laws

Experience/Education/Knowledge Requirements:

• Dishwasher experience in hospitality environment preferred, but not required
• Successful completion of Desperados training for this position is required
• Must be of legal age to operate certain equipment in compliance with federal, state or local laws

Essential Skills/Experience:

• ntegrity – must protect the Company’s assets
• Guest Service Orientation – anticipating guests’ needs and consistently following Desperados Steps of Service
• Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
• Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively
• Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do
• Critical Thinking – using logic and reasoning to identify the needs of a given situation
• Reading Comprehension – understanding written communications and documents
• Arithmetic – utilizing basic math skills relative to position requirements, i.e., recipe preparation
• Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the Manager on Duty
• Memorization – the ability to remember information, ie., Company standards and procedures, food prep procedures
• Time Sharing – the ability to shift back and forth between two or more activities or sources of information
• Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
• Safety Focused – ability to adhere to Company safety standards at all times
• Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays; and to be at work on time

Essential Characteristics:

• Self-directed – ability to work well with little or no supervision
• Sense of urgency
• Organized, detail oriented; recognizes errors quickly
• Positive attitude and professional demeanor
• Guest focused and solution-driven
• Multi-tasker
• Team oriented
• Communicator – clear oral skills
• Safety conscious – follows all safety and sanitation policies
• Professional image - neat, clean, pressed
• Dependable – consistently works agreed upon schedule and gets to work on time

Essential Duties and Responsibilities:

• Scrape, sort, and stack dishes, glassware, flatware, pots and pans
• Load dishes, glassware, flatware, pots and pans into dishwashing machine
• Operate dishwashing machine and maintain appropriate level of all chemicals used in operation
• Unload clean dishes, glassware, flatware, pots and pans and put them in their proper place
• Inspect all washed plateware, flatware, glassware, pots, pans and utensils before restocking, re-washing anything not cleaned, rinsed r sanitized
• Maintain kitchen work area, equipment and utensils in clean and orderly condition
• Take direction from all management team
• Utilize scales and measuring tools when portioning food and completing recipes
• Follow proper seafood thaw procedures
• Properly cover, label, date and rotate all food items
• Adhere to all safety, sanitation and food-handling rules and guidelines
• Follow proper soaking procedures for flatware
• Follow proper knife handling procedures using cutting gloves where appropriate
• Follow prep sheets as completed by managers
• Clean and sanitize station and check in with manager before leaving
• Utilize chemicals as described in OSHA MSDS book
• Handle all kitchen equipment safely and be considerate of others around him/her
• Change out facility and outside light bulbs using appropriate ladders
• Empty trash cans using appropriate safety and sanitation measures
• Wash and sanitize hands after removing trash, eating and drinking, using the bathroom, touching own face or hair, or handling food prepMaintain a clean and safe environment reporting any unsafe procedures or conditions to anyone in management
• Comply with all applicable federal, state and local statutes as well as Desperados policies and procedures
• Perform additional responsibilities as requested by a manager at any time

Physical Demands:

• Must be able to bend, stoop, lift and carry items (ice, plates, trash, etc.) up to 50 lbs.
• Move about the kitchen areas quickly and carefully
• Stand/walk during entire shift
• Climb ladder when reaching for items that are on upper shelves
• Ability to hear with accuracy over loud background noise
• 20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)
• Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects

Working Conditions:

• Fast-pace environment
• Exposed to varying temperatures, hot and cold
• Humid area
• Working with dishwasher soaps and chemicals
• Several Servers and ServiceAssistants bringing dishes at the same time
• Background noise, i.e., employees speaking simultaneously
• Handling knives and breakable dishes