Dishwasher

TITLE: Dishwasher

DEPARTMENT: Facilities

REPORTS TO: Facilities Director/Manager

GENERAL SUMMARY: Under the direction of the Facilities Director/Manager, this individual will be working closely with the events staff to support the seamless and organized process of handling the dinnerware and kitchen equipment associated with meal productions for large- and small-scale events. This person will play a pivotal role in ensuring proper measures are taken to provide clean and sanitized dishware and flatware to guests, as well as ensuring proper cleaning and storage of those materials. In addition, they will handle the cleaning and sanitization of the kitchen equipment used to prepare the meals and the areas in which the food is prepared and stored.

PRINCIPAL DUTIES AND RESPONSIBILITIES

1. Efficiently wash and sanitize dishes, glasses, utensils, and pans using dishwasher or by hand if appropriate to ensure that all food and grease are removed.

2. Follow proper procedures on running items through the dishwashing machine.

3. Check to ensure that proper detergent and rinse agent levels are met, and that the water temperature is correct at the beginning and end of the night.

4. Set up machine with clean drains and screens if required, and empty and clean machine throughout shift and turn off at the end of the day.

5. Store clean dishes, utensils and equipment neatly in the designated storage areas.

6. Correctly stack and store dishes, glasses and utensils to avoid contamination from improper handling.

7. Maintain kitchen and storage areas in a clean and organized fashion.

8. Ensure proper food safety guidelines, sanitation, and hygiene compliance standards are met.

9. Sweep and mop floors using prescribed chemicals as needed to remove debris, using proper signage to prevent risks of slipping.

10. Remove garbage, recyclables and composting contents out of kitchen receptables as needed, placing contents in designated pickup areas.

11. Team members are also required to perform other tasks as directed by a supervisor.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

1. Knowledge of food safety standards and restaurant cleanliness.

2. Ability to provide own reliable transportation to perform principal responsibilities.

3. Detail oriented, self-motivated, disciplined, dependable, and able to work with limited supervision.

4. Ability to work independently, as well as to accept and follow directions on given assignments.

5. Ability to organize workloads and meet deadlines.

6. Possess a positive and professional attitude and behavior.

PHYSICAL, MENTAL AND SENSORY DIMENSIONS

1. Flexible availability, including evenings, weekends, and holidays, as needed.

2. Must be able to follow verbal and written directions.

3. Ability to meet the physical demands of the position, including but not limited to:

      a. Working indoors and outdoors in all weather conditions.

      b. Standing, walking, and moving for periods of exceeding 8 hours and/or the entire duration of shift.

      c. Bending, reaching, and grasping objects.

      d. Lifting, carrying, and pushing items weighing up to 50 pounds.

MINIMUM POSITION GUIDELINES (Education, Experience and Certification)

1. High school diploma or GED.

2. Previous experience as a dishwasher in a restaurant, banquet, hotel, or similar hospitality setting is preferred

Revisions, additions or deletions to this job description may be made at any point.

EOE