Dishwasher

GENERAL SUMMARY: The Dishwasher is an entry level position and will work to help the restaurant execute smooth service through dish and equipment upkeep. The duties of this position may change from time to time and includes basic food preparations and stocking needs. 

SUPERVISORY RESPONSIBILITIES:

• There are no supervisory responsibilities for this position. 

ESSENTIAL DUTIES & RESPONSIBILITIES: 

• Carry out basic cleaning tasks 

• Collect pots, pants, dishes, glassware, flatware to be washed and sanitized and returned to appropriate storage areas.

• Washes worktables, walls, refrigerators and meat blocks

• Sweeps, mops, cleans and vacuums floors

• Break down kitchen for clean up

• Remove trash and garbage to designated areas

• Daily cleaning of all restaurant’s facilities; restrooms and storage areas  

• Transfers supplies and restaurant equipment from delivery trucks to storage areas

• Ensures storage areas are clean and organized  

• Cleans equipment using specific chemicals to insure sanitary standards

• May be required buff floors using heavy equipment and steam cleans trash cans

• Preform basic food preparation tasks as directed by kitchen management team

REQUIRED SKILLS AND ABILITIES

• Ability to work efficiently under pressure in a fast-paced environment

• Strong organizational skills with the ability to multitask

• Basic understanding of cleanliness and sanitation standards

• Excellent customer service skills with a polite and attentive demeanor

• Flexibility to work varied shifts, including nights, weekends, and holidays

• May require a food handler's certification, depending on local regulations

EDUCATION AND EXPERIENCE:

• No experience is required 

CERTIFICATES, LICENSES AND REGISTRATIONS:

• Must have a valid form of identification.  

LANGUAGE SKILLS:

• Basic knowledge of English is highly preferred. 

• Must have the ability to read, understand and follow both verbal and written company directives and initiatives. 

• Must demonstrate knowledge and understanding of government policies and regulations. 

• Have the ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations. 

REASONING ABILITY:

• Must have the ability to use common sense to understand and carry out written and oral instructions. 

• Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.

PHYSICAL REQUIREMENTS:

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities:

• While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.

• The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.

• The individual must occasionally sit, climb stairs and/or maintain balance.

• Successful performance of this position requires close, distance, and peripheral vision.  The individual must possess depth perception, and the ability to adjust focus.

• The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.

INTERPERSONAL REQUIREMENTS: 

• Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision. 

• Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal