Job Summary
The Dishwasher is responsible for maintaining cleanliness around the restaurant kitchen. This includes collecting used dishes, plates and utensils, loading washing machines and stacking washed items appropriately.
Responsibilities are under the direct supervision of the Sous Chef and/or the Chef.
Qualification Standards
Education & Experience:
- High School diploma or equivalent required.
- At least one year of dishwashing experience in a resort, restaurant or related field preferred.
- Must possess a professional presentation.
Physical Requirements:
- Flexible and long hours sometimes required.
- Ability to lift and exert up to 20 pounds of force occasionally.
- Ability to stand during entire shift.
- Must be able to spend the majority of the day walking, twisting, bending, pushing/pulling and kneeling.
Duties & Functions: Essential
- Clean and sanitize work surfaces, equipment, dishes, and utensils.
- Maintain cleanliness standards by washing dishes, pots, pans, plates, silverware, glassware, and other items used in cooking or food preparation.
- Operate dishwashers and other equipment used for cleaning and sterilizing dishes, glassware, utensils, pots, pans, and other kitchen items.
- Clean and maintain the kitchen, including sweeping floors and wiping down surfaces.
- Follow safety procedures for using equipment, disposing of waste products, and other activities.
- Perform other duties as requested by management.
Job Types: Full-time, Part-time
Pay: $10.50 per hour
Expected hours: 24 – 40 per week
Benefits:
Physical setting:
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Experience:
- Dishwashing: 1 year (Preferred)
Language:
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Work Location: In person