Job Title: Dishwasher
Department: Food and Beverage
Supervisor: Executive Chef
JOB SUMMARY
Adhere to restaurant specifications and standards in operating the dish washing machine to wash restaurant and kitchen wares.
JOB DUTIES
1. Operate designated machinery, to exert physical effort in transporting equipment and wares, to withstand high temperatures, moisture and noise levels in work areas.
2. Perform duties with attention to details, speed, accuracy, follow-through and cooperativeness.
Use correct cleaning chemicals. Remove excess food and debris from soiled wares before placing them in the dish washing machine.
3. Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
4. Clean and sanitize pots, pans, utensils and other kitchen equipment in accordance to departmental standards.
5. Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves, counters; clean floors.
6. Clean garbage compactor and area as assigned.
7. Report any damage, maintenance problems or safety hazards to the supervisor.
8. Adhere to all Health Department sanitation and safety regulations.
9. Receive all weekly restaurant merchandise and stock properly in the walk-in refrigerator, freezer and any other designated areas.
10. Perform any other duties assigned by supervisor
QUALIFICATIONS
Physical Requirements
1. Constant standing and walking for up to 8 hours.
2. Must be able to lift and carry a maximum of 50 pounds.
3. Have manual dexterity with both hands.
4. Ability to lift 50 pounds. Ability to follow directions, to remain extremely alert while operating machinery.
License and Certification
1. NM ServSafe Certification
Education and Experience
1. None required
Skills and Abilities
1. Ability to work in a fast paced, demanding and noisy environment.
