Dishwasher

REPORTS TO:

General Manager/ Executive Chef/Kitchen Manager/Lead Line

REQUIRED TRAINING, EDUCATION & EXPERIENCE:

High School Diploma or equivalent (preferred). At Least 1 year of previous kitchen (recommended).

MINIMUM QUALIFICATIONS:

• Must have command of the English language, written and verbal.
• Basic mathematical skills
• Must be able to work flexible days and hours, including weekends and holidays.
• Good hearing and vision with or without corrective lenses.
• The ability to work on your feet for most of the day and be able to lift at least 60 pounds.
• Handles pressure and deals with uncertainty
• Time-management skills, able to perform several tasks simultaneously.

RESPONSIBILITIES/DUTIES:

• Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps the dish area free of clutter and organized.
• Sets up dish stations, including dish machines and sinks.
• Maintains clean / dry floors throughout the shift.
• Properly washes, stacks, and stores china, glassware, flatware, cookware, and storage containers.
• Changes water of machines and sinks every two hours, or more often as required by business levels, and properly uses chemical dilutions set by SOPs.
• Maintains trash cans throughout the shifts and removes full trash cans and boxes.
• Follows the posted daily dish cleaning duties.
• Assists in food prep and any other duties set forth or requested by the chef as needed.

ADDITIONAL RESPONSIBILITIES:

APPEARANCE AND GROOMING

All staff members are required to follow the guidelines set forth by the Employee Handbook.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 60 pounds..

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

SCHEDULE REQUIREMENTS

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.

Job Type: Part-time

Pay: From $16.50 per hour

Expected hours: 10 – 29 per week

Benefits:

• Employee discount

Shift:

• Day shift
• Evening shift
• Night shift

Work Location: In person

Salary : $17