Position Overview:

The primary responsibility of the Dishwasher is to clean, sanitize and store all kitchen utensils and serving pieces in a timely and efficient manner at a quality level that meets the standards provided in the state regulations. The Dishwasher may also engage in general cleaning duties of the Culinary Service Department on an as needed basis.

Essential Job Functions:

• Clean per approved sanitation and safety guidelines, all dishes, glasses, utensils, pots and pans and related food preparation/serving items and equipment. Operate dishwasher per approved guidelines, checking all items for cleanliness. Store cleaned, dried items and equipment in proper places.
• Maintain all cleaning/washing equipment at proper temperature and in proper operating order; load equipment correctly; check temperature and soap adjusting as needed. Check the dishwasher each morning; clean the filter and fill with water.
• Clean floor area of any water, detergent and/or food stuff per safety and sanitation guidelines.
• Dispose of garbage in proper waste/refuse containers.
• Fill the sink for pots and pans with the proper chemical and water: 1st sink – mild detergent, 2nd sink – plain water, 3rd sink – sterilizer.
• Wash all pots and pans by hand and let air dry. Do not wash pots and pans in dishwasher.
• Wash breakfast dishes.
• Wash lunch dishes. Sort and put on proper cart.
• Sort out all silverware and dishes and put on a separate cart.
• Assist with cleaning the dining rooms.

Qualifications and Experience:

• Must be at least 18 years of age.
• Must be able to work every other weekend and some holidays.

Physical Requirements:

Medium Work – Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently and/or greater than negligible up to 10 pounds of force constantly.