The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for glassware, silverware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility. General Responsibilities Sort and rinse dirty dishes, glass, tableware, and other cooking utensils and place them in racks to send through dish machine Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas. Rewashes soiled dished before delivering Handle tableware carefully to prevent breakage or loss Change dishwater in dish machine when necessary Remove trash and garbage to dumpster Ensure cleanliness of the back dock at all times Set up or break down dishwashing area Clean and roll/unroll kitchen mats Fill/empty 3 compartment sink with cleaning/sanitizing solutions Sweep and mop the floors Assemble and disassemble the dish machine Sweep up trash around exterior of restaurant and garbage dumpster General restaurant and restroom cleaning as directed Wipe up any spills to ensure floors remain clean and dry Must notify manager anytime dish machine wash or rinse cycle falls below safety standard temperatures Close the dish area properly and follow the closing checklist for kitchen stations Attend all scheduled employee meetings and bring suggestions for improvement Performs additional responsibilities as requested by the Chef, Sous Chef, Kitchen Manager, or General Manager at any time. Must have adequate transportation to and from work. Arrive 10 minutes prior to assigned shift in order to be ready to work at your scheduled time

Job Qualifications Education:

High school diploma or equivalent preferred Must be 16 years of age

Experience/Knowledge:

No previous restaurant experience required Must be able to follow verbal instructions in English Must be able to communicate clearly with managers and other staff members Must be able to read labels on chemicals Understanding and knowledge of safety, sanitation, and food handling procedures Management Activities None Discretion/Independent Judgment As a Dishwasher, you will be expected to work with Associates to ensure satisfaction. A Dishwasher will have to take initiative and get creative in resolving challenges and involve a manager only when previous methods have been unsuccessful. Physical Requirements Able to work in a standing position for long periods of time (up to 8 hours) Constant standing with some walking Lift and carry racks or stacks of dishes, glassware, and other utensils weighing up to 60 pounds many times per shift Lift and empty trashcans weighing up to 150 pounds, with assistance, up to 5 times per shift Frequent bending, stooping, reaching, pushing, and lifting Work indoors 80%; outdoors 20% Be able to work in hot, wet, humid, and loud environment for long periods of time Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills Working Conditions Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. Varying schedule to include evenings, weekends, holidays, and extended hours May be required to work additional hours as directed by the workload and staffing Some exposure to smoke, steam, high temperature, and humidity May work near toxic/caustic chemicals and with fumes or airborne particles. Appearance/Uniform Standard Chef pants or black pants with a Georgia Blue shirt or chef coat, Georgia Blue hat or hair net, black socks, and closed-toed black slip-resistant shoes. Facial hair must be well groomed and kept to a minimum Hair long enough to touch the shoulder must be pulled back and restrained We will supply aprons which must be worn throughout the shift and changed when soiled