Basic Function:

The dishwasher is responsible for the actual operation of the commercial dishwasher and the cleaning of all pots, pans, and utensils, etc. In addition it is his/her responsibility to mop floors and clean other assigned areas of the kitchen and or dining room.

Principal Duties:

At the beginning of shift, wash pots and pans following prescribed procedures found in company policy and procedure for kitchen sanitation.

Assist the Cooks in preparation of the breakfast, lunch or dinner meals

Prepare dish machine for next dishwashing period.

Record wash and rinse temperatures by writing tem o the dish machine temperature log sheet.

Wash all dishes as they are delivered to the dish room following prescribed procedures found in company policy and procedure for kitchen sanitation.

At the end of serving in the dining room assist the waitpersons in clearing tables.

At the end of the wash period, clean the dish machine following prescribed procedure found in CP&P for kitchen sanitation.

Wash all pots and pans delivered to the dish-room after service.

Follow all cleaning duties listed on daily weekly or monthly cleaning schedules.

Remove all garbage from the kitchen and dish room.

Mop the dish room and kitchen floors.

Have all job duties check by the foodservice manager, the dining room supervisor the dining room manager and or the community general manager

In the event you are the last employee to leave the kitchen at the end of your shift follow all closing procedures as outline in the CP&P

If necessary you may be required by the food service manager to assist in task deemed necessary and proper for the smooth operation of the community. These tasks may be for communities outside your region and may not be listed on this job description.