Summary:
The Dishwasher is responsible and accountable for one of the most important tasks in our Kitchen. Dishwashing , Equipment Cleanliness and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork.
Job Expectations:
The Dishwasher will work productively in a fast-paced environment, maintain a fast speed of service, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.
Duties:
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Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities
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Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
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Communicate to their immediate supervisor when additional training guidance and practice is needed
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Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
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Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
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Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
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Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
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FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN
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Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
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Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
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Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
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follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
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Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
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Operation of Heavy Duty Industrial Dishwasher
Requirements:
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Must have reliable transportation to work
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Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates
The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.
