Dishwasher

JOB DESCRIPTION

DISHWASHER – NEW YORK

Reports To: Executive Chef, Sous Chef, and Chef(s) on Duty

Department: Culinary (Back of House)

Classification: Variable Hour, Non-Exempt

Status: Full-Time / Part-Time (as scheduled)

Pay Range: $17 per hour

Position Summary

At Bagatelle, every plate reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, teamwork, and an uncompromising commitment to quality - and none of it is possible without a clean, organized, and well-run dish station.

The Dishwasher is responsible for washing, sanitizing, and properly storing all dishware, glassware, silverware, and cookware, and for maintaining the cleanliness and organization of the dish station and surrounding kitchen areas throughout every service. Working closely with the culinary team, the Dishwasher keeps the kitchen supplied with clean, service-ready equipment and helps maintain the sanitation standards that protect our guests and our team.

The ideal candidate is reliable, hardworking, and takes pride in a clean kitchen, thrives in a fast-paced environment, and is committed to supporting the team during every service. No prior experience is required; on-the-job training is provided.

Key Responsibilities

Dishwashing & Sanitation

• Operate and maintain commercial dishwashing equipment (dish machine, sinks, and sanitizing stations) safely and in accordance with manufacturer and department standards.
• Wash, rinse, sanitize, and properly store all glassware, dishware, silverware, cookware, and kitchen utensils for all outlets.
• Sort, stack, and return clean items to designated areas throughout service so stations remain fully stocked.
• Minimize breakage and loss by handling all items with care and reporting damaged items to the Chef on Duty.
• Use cleaning and sanitizing chemicals properly and safely, following label instructions, dilution standards, and company procedures.
• Monitor dish machine temperatures and sanitizer levels and report any issues immediately.

Kitchen Cleanliness & Organization

• Maintain cleanliness of the dish pit, sinks, floors, drains, walls, and surrounding kitchen areas throughout service.
• Dispose of trash, cardboard, and recycling as needed throughout the shift; empty trash cans from all kitchen and service areas and keep waste areas clean and organized.
• Sweep, mop, and keep floors dry and free of hazards throughout the shift.
• Complete opening, closing, and side-work checklists as assigned, timely and thoroughly, in accordance with department standards.
• Assist with unpacking, stocking, and organizing kitchen items and deliveries as needed to maintain the highest level of cleanliness throughout the restaurant, pre-opening and after.
• Assist with basic prep tasks and kitchen support as directed by the Chef on Duty.
• Control and limit waste of chemicals, water, and supplies.

Teamwork & Communication

• Work collaboratively with cooks, chefs, and front-of-house team members to ensure seamless kitchen operations.
• Inform the Chef on Duty promptly of any product, materials, or equipment needs.
• Support fellow team members during high-volume periods to ensure efficient service.
• Maintain a positive, professional attitude while contributing to a culture of teamwork and respect.
• Attend all mandatory meetings and trainings.

Food Safety & Workplace Safety

• Maintain sanitation to NYC Department of Health standards; keep the work area clean, organized, and inspection-ready at all times.
• Follow all food safety procedures, including proper handling of clean and soiled items to prevent cross-contamination.
• Maintain complete knowledge of the correct maintenance and use of equipment; use equipment, tools, and chemicals only as intended, properly and safely.
• Wear required protective equipment (e.g., gloves, aprons, non-slip footwear) as directed.
• Immediately inform the Chef on Duty of any DOH, OSHA, or workplace safety concern or violation.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Maintain a polished personal presentation and grooming consistent with Company standards.
• Demonstrate integrity and consistently meet or exceed Bagatelle standards.
• Perform other related and compatible duties as assigned by kitchen leadership.

Qualifications

• No prior experience required; on-the-job training is provided. Previous dishwashing, stewarding, or kitchen experience in a restaurant is a plus.
• Ability to learn and follow proper dishwashing, sanitation, and chemical-handling procedures.
• Strong work ethic, reliability, and punctuality.
• Ability to work quickly and efficiently while maintaining attention to detail.
• Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
• Team-oriented with a positive attitude.
• Ability to communicate effectively with kitchen leadership and team members.
• Ability to read ticket orders, recipes, and labels as written in English.
• Ability to use basic timekeeping and scheduling systems as required.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, but not required.
• Must be legally authorized to work in the United States without employer sponsorship.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.

Working Conditions & Physical Requirements

Flexible, variable schedule including evenings, weekends, and holidays based on business needs.

Ability to stand and walk for extended periods throughout scheduled shifts.

Frequent lifting, carrying, bending, reaching, kneeling, pushing, pulling, and repetitive hand and arm movements.

Ability to regularly lift and carry up to 50 pounds.

Regular exposure to hot water, steam, wet and slippery floors, cleaning chemicals, hot surfaces, commercial kitchen equipment, refrigerated areas, and noise.

Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining accuracy and composure.