Summary, Role The dishwasher is responsible for cleaning and sanitizing dishes, utensils, and kitchen
equipment to ensure a smooth operation in food service environments.
Essential Responsibilities:
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unload the cutlery and dishes brought to the kitchen by buss tubs while loading and organizing them into trays for the washer.
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Keep up with the flow of service so the restaurant does not run out of dishes or flatware
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Taking garbage and trash to dumpster area
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Washing work areas, refrigerators, cooking equipment, walls and floors
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Assembling, maintaining and breaking down the dish machine
Requirements (KSA’s)
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Ability to lift up to 40 pounds several times a day
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Ability to place cases, pans, utensils and plates on both low and high shelves
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Ability to work in hot and damp environments
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Ability to respond to emergency situations to avoid endangering themselves or others
Education, certificates:
High school diploma or equivalent preferred
Physical requirements:
Standing and walking for long periods at a time, up to 8 hours. Bending, stooping, reaching, lifting up to 40 lbs.
