The Dishwasher washes and cleans tableware, pots, pans, and cooking equipment, maintaining a clean and organized work area, and must be available to work weekends, nights, and holidays.
Requirements
- Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand
- Maintains a clean and organized work area
- Monitors dishwasher water temperature to ensure sanitary wash cycle
- Maintains kitchen work areas, equipment, or utensils in clean and orderly condition
- Sorts and removes trash, placing it in designated pickup areas
- Sweeps or scrubs floors
- Stocks supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
- Cleans food preparation and production areas
- Receives and stores supplies
- Handles tableware carefully to prevent breakage and loss
- Coordinates with and assists fellow employees to meet guests' needs and support the operation of the restaurant
- Fills in for fellow employees where needed to ensure guest service standards and efficient operations
- Prepares and packages individual place settings
- Loads or unloads trucks that deliver or pick up food or supplies
- Sets up banquet tables
- Assists with kitchen prep work