Dishwasher

Primary Duties:

• Washing Dishes – Clean plates, glasses, utensils, pots, pans, and kitchen equipment using commercial dishwashers and by hand when necessary.
• Loading and Unloading Dishwashers – Properly stack and organize items in dishwashing machines for effective cleaning and unloading them for reuse.
• Sorting and Storing Clean Dishes – Place clean dishes, glassware, and utensils in their proper storage areas.
• Prepping Dishes for Washing – Scrape food remnants from dishes, rinse them, and ensure proper soaking of heavily soiled items.
• Maintaining Cleanliness in Dish Area – Keep dishwashing stations clean, organized, and free of food debris and clutter.
• Handling Kitchen Equipment Properly – Use and maintain dishwashing machines and other cleaning equipment in a safe and efficient manner.
• Setting up Buffet Lines – Make sure the needed chaffering dishes, sneeze guards, and plates are in place on time and chaffering dishes are lit prior to food setup times.

Additional Responsibilities:

• Taking Out Trash – Regularly empty kitchen garbage cans and sort recyclables as needed.
• Keeping Floors Clean – Sweep and mop floors to maintain a safe and sanitary workspace.
• Assisting Kitchen Staff – Help with basic food prep, such as peeling vegetables, when necessary.
• Checking Supplies – Monitor detergent and cleaning supply levels and inform management when stock needs to be replenished.
• Following Sanitation Standards – Adhere to all health and safety regulations, ensuring dishes, utensils, and kitchen tools meet sanitation standards.
• Assisting with Closing Duties – Help with end-of-shift cleaning tasks, including wiping down surfaces and shutting down dishwashing equipment.

Cleaning Assignment:

• Participate in deep cleaning of kitchen and storage areas as needed.

Other Duties and Tasks:

• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

• Strength: Lift up to 40lbs
• Posture: Standing 80%, Walking 20%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent