What are the responsibilities and job description for the Dishwasher position at Brechtel Hospitality, a proud franchisee of...?
Daily Responsibilities Outline
Qualities:
- Maintains positive environment
- Lead by example
- Willing to rise to a challenge
- Attention to detail
- Kitchen organization
- Sense of urgency/ YOU set the pace
- Integrity when no one is watching
AM and PM responsibilities
Set Up:
Set up dishwasher and sinks.
o Check chemical levels
o Set up a landing zone for clean dishes. Use a clean and sanitized cart to transport dishes.
Check hand sinks: paper towel & soap levels, replenish as needed
Primary Tasks: Dishes are #1 priority.
Please make sure dishes are dry before putting them away.
o Large pots and pans: go through 3 compartment sink
1. Wash with hot water and soap
2. Rinse with hot water
3. Sanitize with cold water for at least 15 seconds
Secondary Tasks
Every 2 hours do a sweep of the kitchen, hotline, restrooms and entry hallway to the kitchen.
Check restrooms and make sure restrooms are clean. Check restroom walls and sinks.
Trash more than halfway full cardboard boxes go out at 10:30 am, 2:30pm, 5:30pm, 8pm.
Help put away orders and keep the kitchen clean.
Breakdown
AM: make sure the area is clear of dishes and all sinks are clean before leaving for the day.
Clear all drains and filters.
8pm the kitchen starts to breakdown - try to be fully caught up at this point to have a smooth shift.
Please make sure dishes are dry before putting them away.
o Large pots and pans: go through 3 compartment sink
1. Wash with hot water and soap
2. Rinse with hot water
3. Sanitize with cold water for at least 15 seconds
Secondary Tasks
Every 2 hours do a sweep of the kitchen, hotline, restrooms and entry hallway to the kitchen.
Check restrooms and make sure restrooms are clean. Check restroom walls and sinks.
Trash more than halfway full cardboard boxes go out at 10:30 am, 2:30pm, 5:30pm, 8pm.
Help put away orders and keep the kitchen clean.
Breakdown
AM: make sure the area is clear of dishes and all sinks are clean before leaving for the day.
Clear all drains and filters.
8pm the kitchen starts to breakdown - try to be fully caught up at this point to have a smooth shift.
Double check ALL cast iron pans and make sure they are wiped out with oil.
Wipe down dish machine, walls, front of sinks.
Organize cubbies and chemical area.
Clear all debris from drains and filters.
Wipe down dish machine, walls, front of sinks.
Organize cubbies and chemical area.
Clear all debris from drains and filters.
