Seasonal Dishwasher (Foliage thru December)

SUMMARY: Washing all dishes, silverware, pots, pans, and assorted equipment. Working in a sanitary manner, to maintain cleanliness in kitchen and staff dining room or as assigned by supervisor.

ESSENTIAL FUNCTIONS:

1. Getting all soiled dishes and silverware rinsed, loaded in racks and put through dishwashing machine to clean and sanitize in a timely manner.

2. Unloading clean dishes, stacking and putting them away in designated areas.

3. Washing pots and pans manually in three bay sink by scrubbing in hot soapy water, rinsing in clean hot water and air drying on racks, and put away in designated area.

4. Keep staff dining room clean and supplied with needed dishes, glassware and silverware.

5. Keep floors and other kitchen areas clean so as to provide safe footing and sanitary work services.

6. Take out all trash and recycling at the end of each shift.

7. Clean up and remove food from staff dining room at end of each meal.

8. Tear down dishwasher and clean at end of each shift.

9. Vegetable preparation as assigned by supervisor.

10. Must attend sanitation classes, and stay up to date on all sanitation procedures.

11. Other duties as assigned.

Non-Essential Functions:

• Assists line cooks if help is needed.

QUALIFICATIONS

To perform this job 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. EDUCATION and/or EXPERIENCE: Will train the right applicants/ employees as necessary.

2. LANGUAGE SKILLS: Must be able to communicate effectively with all other members in the front and back of the house, and occasionally with customers.

3. MATHEMATICAL SKILLS: Must be able to add, subtract, multiply and divide basic numbers; and know all measurements.

4. REASONING ABILITY: Ability to solve problems and deal with a variety of situations where only limited standardization exists. Ability to interpret and act on a variety of instructions, which may be furnished in written, oral, diagram, or schedule form.

5. COMPUTER SKILLS

6. OTHER SKILLS, CHARACTERISTICS OR QUALIFICATIONS: Ability to use all kitchen equipment in a respectful and knowledgeable way. Must attend sanitation classes and keep up to date with all new sanitation standards.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing this job the employee is regularly required to stand, walk, use hands to handle or feel food and equipment. Must be able to lift 50 lbs. Must be able to reach with arms and hands, talk and listen, and taste and smell.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While this job the employee is occasionally exposed to heat, going in and out of doors, and/or heated/refrigerated areas in the food preparation areas. The noise level of this work environment is usually moderate to loud.

IMPORTANT NOTICES

1. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

2. This job description supersedes any written prior to the “date revised” shown on the first page.