Summary:
The dishwasher/busser plays a crucial role in maintaining the cleanliness and efficiency of a restaurant's kitchen and dining areas. They are responsible for cleaning dishes, utensils, and kitchen equipment, as well as assisting with bussing tables and maintaining the overall cleanliness of the restaurant.
Responsibilities:
Dishwashing
- Operate commercial dishwashing equipment to clean dishes, glasses, utensils, and other kitchen equipment
- Ensure that dishes are properly sanitized and stored in designated areas
- Handle and dispose of kitchen waste in accordance with sanitation guidelines
Bussing Tables
- Clear and clean tables promptly after guests finish their meals
- Dispose of trash and used napkins in designated receptacles
- Wipe down and sanitize tables, chairs, and other dining surfaces
- Assist servers in resetting tables for the next guests
Kitchen Support
- Assist kitchen staff with tasks such as food preparation, stocking supplies, and maintaining cleanliness
- Follow proper food safety and hygiene procedures at all times
- Communicate effectively with kitchen and serving staff to ensure smooth operation during peak hours
Cleaning and Maintenance
- Maintain cleanliness and organization in dishwashing and storage areas
- Regularly clean and sanitize kitchen equipment, including dishwashing machines, sinks, and countertops
- Sweep and mop floors in kitchen and dining areas as needed
- Maintain cleanliness of restrooms within the Bistro
- Assist with general cleaning tasks throughout the restaurant as needed