The dishwasher’s primary responsibility to clean, organize and sanitize all areas of the kitchen, some areas of the dining room, and assist in cleaning the outside grounds to ensure the guest has a clean and safe place to dine.
Principal Accountabilities:
Load, run and unload dish machine to machine specifications
Keep the dish machine clean and report any functional or mechanical problems
Monitor dish machine water temperature/chemical level to ensure sanitary wash cycle
Wash and store all tableware and kitchenware
Keep dish room clean and organized
Maintain adequate levels of clean tableware/plate ware for dining room and kitchen
Monitor linen and trash containers and empty when appropriate
Clean, sanitize, sweep, and mop all kitchen/dining room floors checking for broken items and wet areas that may be hazardous and remedy as necessary
Handle tableware/plate ware carefully to prevent breakage and loss
Understand and follow proper rules of hygiene and food safety measures
Clean and sanitize food preparation/production areas as required
Maintain sanitation buckets with proper ppm dilution
Flexible during shift to ensure smooth and efficient operation of the restaurant as directed
