Dishwasher

General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine and the Sous Chef, the Dishwasher is responsible for

Essential Function:

• Run production lines
• Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
• Load, run and unload dish machine.
• Keep the dish machine clean and report any functional or mechanical problems immediately.
• Monitor dish machine water temperature to ensure sanitary wash cycle.
• Wash and store all tableware and kitchenware.
• Keep dishroom clean and organized.
• Maintain adequate levels of clean tableware for dining room and kitchen.
• Bag and haul dishroom trash to dumpster at designed times.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Clean food preparation and production areas as required.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• No previous restaurant experience required.

Language Skills:

• Ability to read, speak in English.
• Must be able to communicate with managers, kitchen and dining room personnel.

Physical Ability

• Be able to reach, bend, stoop
• Be able to work in hot, wet, humid and loud environment for long periods of time.
• Be able to working in a standing position for long periods of time (up to 8 hours).
• Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Job Type: Full-time

Pay: From $15.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Physical Setting:

• Fine dining restaurant

Schedule:

• Monday to Friday
• Weekend availability

Work Location: One location