Job Title: Dishwasher
Reports To: Kitchen Manager/Manager on Duty
Classification: Variable Employee
Wage: $14.00-$18.00
Position Overview:
Cleans dishes, utensils, food preparation equipment and kitchen; helps prepare food as necessary.
Licensing Requirements:
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Food Handlers Certification – as required by state or local laws
Experience/Education/Knowledge Requirements:
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Dishwasher experience in hospitality environment preferred, but not required
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Successful completion of Desperados training for this position is required
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Must be of legal age to operate certain equipment in compliance with federal, state or local laws
Essential Skills/Experience:
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ntegrity – must protect the Company’s assets
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Guest Service Orientation – anticipating guests’ needs and consistently following Desperados Steps of Service
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Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
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Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively
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Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do
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Critical Thinking – using logic and reasoning to identify the needs of a given situation
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Reading Comprehension – understanding written communications and documents
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Arithmetic – utilizing basic math skills relative to position requirements, i.e., recipe preparation
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Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the Manager on Duty
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Memorization – the ability to remember information, ie., Company standards and procedures, food prep procedures
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Time Sharing – the ability to shift back and forth between two or more activities or sources of information
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Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
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Safety Focused – ability to adhere to Company safety standards at all times
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Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays; and to be at work on time
Essential Characteristics:
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Self-directed – ability to work well with little or no supervision
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Sense of urgency
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Organized, detail oriented; recognizes errors quickly
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Positive attitude and professional demeanor
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Guest focused and solution-driven
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Multi-tasker
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Team oriented
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Communicator – clear oral skills
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Safety conscious – follows all safety and sanitation policies
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Professional image - neat, clean, pressed
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Dependable – consistently works agreed upon schedule and gets to work on time
Essential Duties and Responsibilities:
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Scrape, sort, and stack dishes, glassware, flatware, pots and pans
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Load dishes, glassware, flatware, pots and pans into dishwashing machine
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Operate dishwashing machine and maintain appropriate level of all chemicals used in operation
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Unload clean dishes, glassware, flatware, pots and pans and put them in their proper place
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Inspect all washed plateware, flatware, glassware, pots, pans and utensils before restocking, re-washing anything not cleaned, rinsed r sanitized
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Maintain kitchen work area, equipment and utensils in clean and orderly condition
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Take direction from all management team
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Utilize scales and measuring tools when portioning food and completing recipes
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Follow proper seafood thaw procedures
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Properly cover, label, date and rotate all food items
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Adhere to all safety, sanitation and food-handling rules and guidelines
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Follow proper soaking procedures for flatware
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Follow proper knife handling procedures using cutting gloves where appropriate
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Follow prep sheets as completed by managers
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Clean and sanitize station and check in with manager before leaving
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Utilize chemicals as described in OSHA MSDS book
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Handle all kitchen equipment safely and be considerate of others around him/her
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Change out facility and outside light bulbs using appropriate ladders
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Empty trash cans using appropriate safety and sanitation measures
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Wash and sanitize hands after removing trash, eating and drinking, using the bathroom, touching own face or hair, or handling food prepMaintain a clean and safe environment reporting any unsafe procedures or conditions to anyone in management
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Comply with all applicable federal, state and local statutes as well as Desperados policies and procedures
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Perform additional responsibilities as requested by a manager at any time
Physical Demands:
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Must be able to bend, stoop, lift and carry items (ice, plates, trash, etc.) up to 50 lbs.
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Move about the kitchen areas quickly and carefully
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Stand/walk during entire shift
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Climb ladder when reaching for items that are on upper shelves
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Ability to hear with accuracy over loud background noise
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20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)
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Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects
Working Conditions:
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Fast-pace environment
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Exposed to varying temperatures, hot and cold
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Humid area
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Working with dishwasher soaps and chemicals
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Several Servers and ServiceAssistants bringing dishes at the same time
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Background noise, i.e., employees speaking simultaneously
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Handling knives and breakable dishes
