What are the responsibilities and job description for the Dishwasher position at Town of West Springfield?
Part-Time Non Benefitted
3 hours per day/15 hours per week
The Dishwasher is responsible for maintaining cleanliness and sanitation standards in the kitchen by cleaning dishes, utensils, cooking equipment, and kitchen surfaces. This role ensures the kitchen operates smoothly and efficiently by providing clean supplies for food preparation and service.
The essential functions or duties listed below are intended only as illustrations of the various type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.
Knowledge: Knowledge of good hygiene and sanitation practices. Working knowledge of kitchen equipment.
Abilities: Ability to lift up to thirty-five pounds; ability to understand and follow oral and written directions Ability to deal with the public in a patient and understanding manner on a daily basis; ability to complete multiple tasks in a detailed and organized manner; ability to use safety precautions common in the food service trade; adherence to sanitary and hygienic precautions common in the food service trade.
Skills: Skill in operating standard kitchen equipment, and peripheral equipment. Effective oral communications skills; good organizational skills.
The physical demands described here are representative of those that must be met by and employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the position’s essential functions.
Physical Demands: Ability to bend and stoop and lift heavy items-up to 35 lbs. Ability to stand, bend, lift and move for long periods (light to moderate physical labor).
Motor Skills: Duties may involve assignments requiring application of hand and eye coordination with finger dexterity and motor coordination such as the operation of kitchen equipment.
Visual Demands: Visual demands require the employee to constantly read of documents for general understanding and for analytical purposes. Must be able to interpret color coding.
3 hours per day/15 hours per week
The Dishwasher is responsible for maintaining cleanliness and sanitation standards in the kitchen by cleaning dishes, utensils, cooking equipment, and kitchen surfaces. This role ensures the kitchen operates smoothly and efficiently by providing clean supplies for food preparation and service.
The essential functions or duties listed below are intended only as illustrations of the various type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.
- Wash dishes, glassware, flatware, pots, and pans using dishwashers or by hand.
- Keep the dishwashing area and equipment clean, organized, and sanitized.
- Operate and maintain commercial dishwashing machines safely.
- Sort and stack clean dishes; return them to proper storage areas.
- Remove trash and recycling, replace liners, and maintain cleanliness in waste areas.
- Sweep and mop kitchen floors and assist with general kitchen cleaning as needed.
- Follow all food safety and sanitation guidelines.
- Assist kitchen staff with basic prep tasks when required.
- Report any equipment malfunctions or safety hazards to management.
Knowledge: Knowledge of good hygiene and sanitation practices. Working knowledge of kitchen equipment.
Abilities: Ability to lift up to thirty-five pounds; ability to understand and follow oral and written directions Ability to deal with the public in a patient and understanding manner on a daily basis; ability to complete multiple tasks in a detailed and organized manner; ability to use safety precautions common in the food service trade; adherence to sanitary and hygienic precautions common in the food service trade.
Skills: Skill in operating standard kitchen equipment, and peripheral equipment. Effective oral communications skills; good organizational skills.
The physical demands described here are representative of those that must be met by and employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the position’s essential functions.
Physical Demands: Ability to bend and stoop and lift heavy items-up to 35 lbs. Ability to stand, bend, lift and move for long periods (light to moderate physical labor).
Motor Skills: Duties may involve assignments requiring application of hand and eye coordination with finger dexterity and motor coordination such as the operation of kitchen equipment.
Visual Demands: Visual demands require the employee to constantly read of documents for general understanding and for analytical purposes. Must be able to interpret color coding.