Description

FLSA Status –Non-Exempt

Job Summary

• Dishwashers are responsible for a number of duties. They are responsible for making sure dishes, pots and pans are cleaned on a daily basis. They also help cooks with certain tasks and functions and they must know how to operate certain machinery.
• Because of the fluctuating demands of the Club’s operations, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Job Tasks (Essential Functions)

• Check the temperature of dishwasher machine, wash-cycle 140 degrees, rinse temperature 160 degrees. Check every time you start your sift.
• Wash and sanitized pot sinks, dish tables with bleach or sanitizer. Also check your solution, verified using chemical strips.
• Dishes, glasses, etc., are NOT stacked while wet.
• No cracked or chipped dishes or glasses are present.
• There is no evidence of food residue on “clean” dishes, pots, and pans.
• Floors are kept dry and clean as much as possible. 
• Back dock cleaned and washes every night, and day
• Garbage cans wash and put back in place every night.
• Dishwasher cleaned and put back into working order every night.
• All floors must be cleaned with bleach every night and day
• Completes other appropriate assignments made by the Executive Sous Chef and/or Sous Chefs.

Reports to

• Executive Sous Chef
• Sous Chefs

Supervises

• No supervisory duties are included in this position.

Requirements

Minimum Requirements

• Education – High School diploma/GED or experience is a plus
• Language Skills – English, Spanish is a plus
• Physical Requirements 
• Stand – 100% of the time
• Walk – 100% if the time
• Sit – 0% of the time. 
• Use hands/fingers to handle/feel – 100% of the time
• Reach with hands/arms - 100% of the time
• Climb or balance – Only when necessary
• Stoop, kneel, crouch, crawl – occasionally
• Talk/hear – must be able to communicate with managers and staff
• Taste/smell – 100% of the time
• Weight Lifted/force exerted – Up to 50-100 pounds
• Visual Requirements – must be able to see 
• Work Environment 
• Wet or humid conditions – up to 50% of the time
• Work near moving mechanical parts – up to 50% of the time
• Work in high precarious places – NA
• Fumes or airborne particles – NA
• Toxic or caustic chemicals – NA
• Outdoor weather conditions – Occasionally
• Risk of electrical shock – possibly