Dishwasher

Dishwasher Job Overview & Responsibilities Overview:

The dishwashing station is divided into two areas, the pot-washing area and the dish room. The dish room is where all glassware, cutlery, china, serving platters, and other miscellaneous more fragile wares are run through a dish machine. The pot sink area is where all pots, pans, sheet pans, hotel pans, utensils, and other metal wares are washed by hand in a three-sink system. The dishwashers are responsible for not only the kitchen wares, but also their own work areas, sweeping and mopping the kitchen at the end of the shift, and all trash and recycling.

Physical Demands and Work Environment:

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in a hot, humid and noisy environment.

Morning Shift:

Preparation/production of cold items for morning and lunch banquets. Preparation of all items made in the pantry (cold side) area of the kitchen for the lunch service. Assistance in producing employee meal at 11:00 am. Lunch service. Preparation of items after lunch service for the dinner shift. Help if needed for preparation for dinner banquets. Sweeping, organizing, and wiping the counters of the pantry before the end of the shift.

Dinner Shift:

Preparation for/production of cold items for dinner banquets. Preparation of all items made in the pantry (cold side) area of the kitchen for the dinner service. Dinner service. Preparation for lunch service the following day. Help if needed for preparation for morning and/or lunch banquets. Storing food/cleaning of the pantry area at closing time. Dishwasher 3.4 3.4 out of 5 stars 5601 River Road, Bethesda, MD 20816 Kenwood Golf & Country Club Inc 9 reviews

Dishwasher Job Overview & Responsibilities Overview:

The dishwashing station is divided into two areas, the pot-washing area and the dish room. The dish room is where all glassware, cutlery, china, serving platters, and other miscellaneous more fragile wares are run through a dish machine. The pot sink area is where all pots, pans, sheet pans, hotel pans, utensils, and other metal wares are washed by hand in a three-sink system. The dishwashers are responsible for not only the kitchen wares, but also their own work areas, sweeping and mopping the kitchen at the end of the shift, and all trash and recycling.

Physical Demands and Work Environment:

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in a hot, humid and noisy environment.

Morning Shift:

Preparation/production of cold items for morning and lunch banquets. Preparation of all items made in the pantry (cold side) area of the kitchen for the lunch service. Assistance in producing employee meal at 11:00 am. Lunch service. Preparation of items after lunch service for the dinner shift. Help if needed for preparation for dinner banquets. Sweeping, organizing, and wiping the counters of the pantry before the end of the shift.

Dinner Shift:

Preparation for/production of cold items for dinner banquets. Preparation of all items made in the pantry (cold side) area of the kitchen for the dinner service. Dinner service. Preparation for lunch service the following day. Help if needed for preparation for morning and/or lunch banquets. Storing food/cleaning of the pantry area at closing time.