POSITION SUMMARY

The primary responsibility of the dishwasher is to ensure the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods.

PRIMARY JOB DUTIES

Cleaning and sanitizing all meal preparation areas as well as kitchen walls, restaurant floors, restrooms, stoves, sinks, ovens, and grills. Sweeping and mopping all restaurant areas during shifts and at the end of shifts. Washing dirty dishes, cutting boards, utensils, and cooking equipment. Ensuring that food mixers, cookers, and other cooking equipment are in good working order. Maintains trash cans throughout shift and removes full trashcans and boxes; checking every hour or as needed Receiving and unpacking all deliveries. Emptying, re-lining, and washing garbage cans daily or as required. Ensuring that refrigerators, freezers, and storage areas are clean and well-organized. Unloading and storing deliveries. Ensure restrooms are clean and functional; includes replacing supplies, wiping counters, cleaning sinks and toilets, mopping up excess water and fixing broken sinks and toilets Reporting kitchen and accidents or violations of food safety codes and procedures. Assisting the Chef with basic food preparation, which includes washing, peeling, and cutting meal ingredients as per Chef's instruction. Adhere to all Health Department requirements. Adhere to all work rules, procedures and policies established by the company. Any other duties as assigned by the company in order to operate the business most efficiently.

MINIMUM QUALIFICATIONS

Minimal work experience, preferably in high volume hotels or restaurants Must be able to work without close supervision. Strong problem solving and communication skills. Exceptional time management skills. Flexible and long hours sometimes required. Availability to work holidays, nights, and weekends Associates may be required to work varying schedules to reflect the business needs of the restaurant.