The dishwasher is responsible for ensuring that all dishes are sanitized and ready for use and the dish area is kept clean. Provides general support to the kitchen.
Duties and Responsibilities:
Washers all dishes and kitchen tools used in food preparation and service operating automatic dishwashing equipment; or by hand, when needed.
Sanitize dishwashing equipment.
Puts away all dishes and utensils in an orderly fashion.
Wipes down counters, sinks, drains and general dishwasher area ensuring sanitation and safety is top priority
Accurately mixes and measures dishwashing and sanitizing cleaning agents.
Stock and refill cleaning supplies
Provide assistance to prep cook and other kitchen staff, as requested.
Reports necessary equipment repair and maintenance to supervisor. This includes reporting any sanitation or janitorial issues to supervisor.
Education and Experience Required:
High school diploma or general education degree (GED). Prior experience in food service preferred.
Skills and Abilities:
Ability to read and comprehend instructions and memos.
Ability to apply specific instructions, standard practices and establish policies and procedures. Information to make decisions is generally readily available.
Strong attention to detail and well organized.
A team player with good communication skills.
Patient with ability to stay positive under pressure.
Must have excellent personal hygiene and clean attire.
Certificates, Licenses, Registrations:
Required:
Food Handler’s Card – ServSafe Certified
Provide and maintaine a clean live scan
Position may require TB Test clearance; certification in Virtus and LiveScan; or other items as required by contractual obligations.
Other:
Ability to work a schedule required to fulfill duties of position including sometimes evenings and/or weekends, as necessary for events. At times, individual must be able to work in a fast-paced environment with ability to handle and prioritize multiple, competing tasks and demands; and to seek supervisory assistance as appropriate. Must receive supervisory approval for overtime.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee regularly is required to stand, walk, bend, stoop, use hand to finger, handle or feel objects, tools, or controls; and reach with hands and arms. The employee regularly lifts and/or moves up to 40 pounds (e.g., lifting and moving chemical buckets every other week). Specific vision abilities required by this job include close vision, ability to adjust focus, and manual dexterity in combination with eye/hand coordination. Work requires exposure to temperatures sufficiently high to cause bodily discomfort as well as work in and around fumes and odors. The noise level is usually loud. The employee is regularly exposed to wet or humid conditions and some extreme temperatures associated with ovens and walk in freezers.
OSHA Category:
Category II: Cafeteria staff who engage in activities normally without exposure to blood or body fluids, but where exposure may occur in the event of an emergency.
The above statements are intended to describe the general nature and level of work performed by people assigned to this job. They are not intended to be an exhaustive list of responsibilities, duties and skills required of personnel so classified. Other functions may be assigned and management retains the right to add or change the duties at any time.
