Chophouse Dishwasher

Key Responsibilities

To perform this role successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Adhere to all property and department policies and procedures.
• Observe all safety and security procedures. Use equipment and material properly. Report potentially unsafe conditions.
• Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
• Sort and stack clean dishes. Carry clean dishes to cook’s line and other proper storage areas. Rewash soiled dishes before delivering.
• Change dishwater in dish machine every hour.
• Wash pots, pans and trays by hand.
• Remove trash and garbage to dumpster.
• Set up or break down dishwashing area.
• Clean and roll/unroll mats.
• Fill/empty soak tubs with cleaning/sanitizing solutions.
• Sweep/mop floors.
• Assemble/disassemble dish machine.
• Wipe up any spills to ensure kitchen floors remain dry.
• Notify Executive Chef any time dish machine wash or rinse cycle falls below safety standard temperatures.
• Do not touch dirty dishes before touching clean dishes without washing hands first.
• Other duties as assigned.