POSITION SUMMARY:
The primary responsibility of the dishwasher is to ensure the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods.
PRIMARY JOB DUTIES:
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Cleaning and sanitizing all meal preparation areas as well as kitchen walls, restaurant floors, restrooms, stoves, sinks, ovens, and grills.
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Sweeping and mopping all restaurant areas during shifts and at the end of shifts.
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Washing dirty dishes, cutting boards, utensils, and cooking equipment.
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Ensuring that food mixers, cookers, and other cooking equipment are in good working order.
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Maintains trash cans throughout shift and removes full trashcans and boxes; checking every hour or as needed
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Receiving and unpacking all deliveries.
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Emptying, re-lining, and washing garbage cans daily or as required.
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Ensuring that refrigerators, freezers, and storage areas are clean and well-organized.
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Unloading and storing deliveries.
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Ensure restrooms are clean and functional; includes replacing supplies, wiping counters, cleaning sinks and toilets, mopping up excess water and fixing broken sinks and toilets
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Reporting kitchen and accidents or violations of food safety codes and procedures.
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Assisting the Chef with basic food preparation, which includes washing, peeling, and cutting meal ingredients as per Chef’s instruction.
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Adhere to all Health Department requirements.
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Adhere to all work rules, procedures and policies established by the company.
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Any other duties as assigned by the company in order to operate the business most efficiently.
MINIMUM QUALIFICATIONS:
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Minimal work experience, preferably in high volume hotels or restaurants
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Must be able to work without close supervision.
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Strong problem solving and communication skills.
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Exceptional time management skills.
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Flexible and long hours sometimes required.
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Availability to work holidays, nights, and weekends
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Associates may be required to work varying schedules to reflect the business needs of the restaurant.
