Dishwasher

Description

· Maintain personal health and sanitation standards (washing hands when using the restroom, etc.).

· Create and support an environment of “Teamwork” by helping fellow employees or a guest without a second thought.

· Wash and sanitize dishware and equipment, and maintain a clean dish area, including setting up and maintaining dish pit in server station.

· Maintain organization of plate ware and equipment.

· Superior attendance and punctuality.

· Adhere to organization policies and procedures.

· Person and uniforms must be clean and sanitary before beginning work.

· Help maintain cleanliness of all equipment, ceiling, walls, floor, walk-in, and hood vent.

· Follow work schedule provided and be aware of upcoming shows and events.

· Follow all opening and closing procedures.

· Report any equipment problems, leaks, etc. to Head Chef, MOD, or general manager.

· Maintain clean surfaces and equipment during shift and at the end of shift.

· Maintain security of all kitchen supplies and inventory.

Requirements

1. Must be Serv-Safe certified

2. Must be familiar with all processes of a commercial kitchen and able to complete tasks as given.

3. Must have general knowledge of kitchen equipment, usage, and safety practices.

Physical Demands:

Must be able to push, pull, move, and/or lift a minimum of 50 pounds. Must be able to bend twist, squat, kneel, and reach repeatedly throughout the day. Must be able to withstand high temperatures on a constant basis.

Works beyond normal working hours on weekends or holidays, and on other shifts/positions when necessary. Able to work hours of operation; ranging between 9 am and 12 am. Must be able to navigate in coordination with other cooks and dishwashers.