Description:
JOB TITLE: Dishwasher
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SUMMARY OF JOB: A dishwasher provides support to the Managment by maintaining the cleanliness of the restaurant both in the kitchen and dining areas when needed. With additional duties assigned as needed.
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REPORTS TO: Restaurant Manager
CLASSIFICATION: Non-Management
WAGE: Hourly Non-Exempt
SUPERVISES: N/A
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Maintain a clean kitchen, properly wash and sort soiled dishes, and prep foods as needed.
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Keep dish area free of clutter and organized
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Set up dish stations, including dish machines and sinks
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Properly wash, stack, and store china, glassware, silverware, cookware, and storage containers.
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Change water of machines and sinks as required by Health Department standards, or more often as required by business level.
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Use proper chemical levels as set by Manager
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Assist in the timely storing of food deliveries
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Maintain trash cans throughout shift, empty as needed, as well as removing other trash such as empty boxes at the end of each shift
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Maintain the dry storage area and the organization of storage shelves.
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Follows the posted daily dish cleansing procedures.
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Assist in bussing tables as required.
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Sweeping, mopping, and general cleaning as directed.
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Provide operational support to Restaurant Manager.
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Ensures that all activities conform to Trexcon policies and procedures.
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Communicate effectively and appropriately with all staff members.
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React to change productively and handle other tasks as assigned. Remains flexible in daily routine.
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Support the mission statement of Trexcon
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Prepare all back-up products utilizing the correct equipment to perform each duty.
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Operate all equipment according to manufactures regulations
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Understand and adhere to all Trexcon and county Health and Safety policies regarding the proper handling of food.
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Proper hand washing.
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Proper glove usage.
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Maintain products within the proper food temperature zones.
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Proper storage of all foods according to product type.
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Mark times and dates of opened and prepared food products.
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Daily evaluation of products to remove outdated items.
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Accurately perform and record temperatures of products on the designated temperature food logs at least once per shift.
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Provide for corrective actions for all products within the temperature danger zone
Requirements:
PHYSICAL REQUIREMENTS OF THE POSITION:
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Requires prolonged standing.
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Requires physical exertion to manually move, lift 55 lbs., carry, pull, or push heavy objects or materials.
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Occasional stooping, bending, reaching and climbing ladders or step stools.
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Requires some travel.
