POSITION: Dishwasher / Facilities
DEPARTMENT: BOH
REPORTS TO: Chef
DEPARTMENT HEAD: Director of Operations
POSITION SUMMARY
Position Overview
- Scrape and sort dishes before loading them into a dishwashing machine for cleaning.
- Monitor dish machine water temperature during the sanitary wash cycle.
- Unload the dishwashing machine and put away utensils and dishes in proper storage units.
- Sweep and scrub kitchen floors to ensure a clean and tidy work area.
- Bag kitchen trash and discard it in the dumpster at regular intervals.
- Maintain adequate levels of detergents and cleaning supplies.
- Assist in the preparation and serving of food as required.
- Participate in periodic employee meetings and contribute to the growth of the establishment.
- Stock supplies such as food items and utensils in kitchen and storage areas.
- Load or unload trucks that deliver or pick up food stock from the restaurant.
- Use hand trucks to move supplies or equipment from storage areas to work areas.
- Set up banquet tables and dining areas according to established standards.
- Maintain the dishwashing machine and report any mechanical faults to the supervisor.
- Stock and arrange kitchen utensils and dishes in an orderly manner.
- Handle glassware and fragile tableware carefully to prevent breakage.
- Maintain a customer-focused attitude while performing job duties.
Requirements – Skills, Abilities, and Knowledge
Education and Training
The dishwasher role does not require specific academic qualifications. Prior experience and knowledge of food preparation and kitchen maintenance can be helpful. Most employers provide on-the-job training.
Physical Stamina
Ability to work for extended periods while standing or moving and handle physically demanding tasks.
Technical Skills
Ability to operate and regulate dishwashing machines to properly clean utensils and tableware.
Organizational Skills
Maintain a clean and organized kitchen environment by ensuring dishes and utensils are properly arranged in designated storage areas.
