JOB TITLE: F&B DISHWASHER

USUAL TIME OF WORK SHIFT: Varies with facility needs. Some full-time positions and some part-time positions.

BREAKS: Two breaks, and one 30 minute lunch.

OVERTIME: As required.

MACHINES USED: Dishwashing machine, garbage disposer, ice machine, vacuum cleaner.

TOOLS USED: Commercial kitchen containers, “bath tubs” (max. cap. 28 gal.), scrubbers, cleaning brushes & related tools. Mops, brooms, cleaning items.

ASSISTIVE DEVICES: Utility carts, pushcarts, 2-3 step stools.

SAFETY CLOTHING/EQUIPMENT: Non-slip shoes, utility gloves

SKILLS & ABILITIES REQUIRED: Speak, read, write, and understand the primary language(s) used in the workplace. Basic computer experience.

DESCRIPTION OF WORKPLACE/WORKSTATION:

The work takes place at a variety of locations at a hotel restaurant kitchen and dishwashing areas. The surfaces at the locations are cement or tiled. Cooking areas are equipped with anti-slip floor mats. Most of the work locations are both well-lit and ventilated. The Dishwasher may be exposed for limited periods of time to high and low temperatures when using the walk-in freezer/refrigerator, and while adjacent to grills, ovens, etc.

DESCRIPTION OF JOB TASKS/PURPOSE:

The Dishwasher’s primary responsibility is to assist the Cooks, Chefs, Waitresses and other staff by washing dirty dishes, pots, pans, utensils, tools, and equipment. He/She ensures that all food preparation and serving areas are clean, orderly and stocked with supplies. The Dishwashers ensure that the supply of clean utensils is always available. He/She supports Servers and Bussers by ensuring that serving areas are prepared and clear of any dirty or used items. He/She may help Bussers or other staff when it is busy by maintaining customer service and ensuring that adjacent areas are clean and presentable. May perform other duties as assigned.

MAJOR JOB FUNCTIONS:

1. Logs in at the beginning of the shift.
2. Reviews day’s activities and other priorities for the day.
3. Ensures that all necessary pots, pans, trays, dishes, and general utensils for food preparation or serving are readily available, and that beverage dispensers (coffee maker, soda dispenser) are full and in good working order.
4. Makes sure that any leftover dishes or pots/pans from previous shift are washed and placed in their proper storage for continued use.
5. Supports all staff by clearing dirty dishes pots pans and utensils in “bath tubs” (28 gal cap. trays) and places “Bathtubs” on pushcarts to bus away or store clean dishes, cutlery, and utensils or other items.
6. Pushes-Pulls wheeled cart from/to Dishwashing area.
7. On a weekly basis, cleans up ranges, filters, grease traps, and drip pans. Replaces foil liners beneath stoves, cleans 2 to 4 ovens (depending on location). Cleans and de-limes 4 gal. cap. steamer. Cleans stainless steel back-splash behind range, vinyl walls in kitchen area, base boards around entire kitchen, shelving in storage/spice areas, and floor drains. Sweeps and mops walk-in refrigeration areas.
8. Sweeps, mops, and maintains Server areas. Repeats process. May perform other duties as assigned.
9. Logs out at end of shift.

Associate must adhere to all work rules, procedures, and policies established by the company including, but not limited to, those contained in the Associate handbook.

Must be willing to perform other duties as assigned, of which the associate is capable.

Job Types: Full-time, Part-time

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