DISHWASHER

POSITION OVERVIEW

The Dishwasher is responsible for maintaining the overall cleanliness and sanitation of the kitchen dish area and other prep areas within Food & Beverage operations. This includes washing and properly storing all cooking utensils, dishware, flatware, and glassware, as well as assisting with kitchen cleanliness and organization to ensure compliance with health and safety regulations..

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

- Wash wares in a dishwashing machine or by hand according to food safety standards.

- Polish silverware, platters, and chafing dishes.

- Collect trash from kitchen areas; empty, wash, and re-line garbage cans; break down boxes, crates, and remove debris.

- Inspect garbage for misplaced silverware, glassware, or other reusable items.

- Wash and polish stainless steel surfaces, shelves, dish cabinets, refrigerators, walk-ins, and ice machines.

- Wash and clean receiving, trash, and other kitchen-related areas.

- Sweep and mop kitchen floors; maintain a safe and sanitary work environment.

- Store clean dishes and wares in designated areas.

- Clean dish machines and dish area on a scheduled basis.

- Assist in food preparation, storing deliveries, and cleaning coolers, freezers, and storerooms as needed.

- Maintain inventory of soap, cleaning chemicals, and paper products.

- Transfer supplies and equipment between storage and work areas.

- Handle all china and glassware carefully to minimize breakage.

- Inspect floors regularly to ensure they remain dry, clean, and free of debris.

- Assist with weekly kitchen cleaning and maintenance tasks.

- Clean and safely store brooms, mops, and cleaning equipment.

- Use all cleaning supplies and chemicals safely and correctly.

- Support servers and cooks by prioritizing urgent dishware and service items.

- Consistently follow sanitation practices, including personal hygiene requirements.

- Attend departmental meetings and training sessions.

- Perform additional duties as assigned by the Chef de Cuisine, Sous Chef, or Executive Chef.

- Leadership – Maintain a positive, professional role, exemplify Company values, and represent departmental objectives.

- Teamwork – Promote cooperation and teamwork among co-workers.

- Safety – Follow all established safe work practices and participate in required safety training.

- Other duties as assigned

Qualifications

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made for individuals with disabilities.

Education and/or Experience

- High school diploma or GED preferred.

- Prior experience in a commercial kitchen or hospitality setting preferred.

Required Technical / Other Skills and Abilities

- Ability to understand and follow instructions.

- Knowledge of basic sanitation and cleaning practices.

- Ability to work in a fast-paced, high-pressure kitchen environment.

- Ability to communicate effectively with team members.

Required Licenses/Certifications

- Food Safety Certification (California Food Handler Card).

PHYSICAL DEMANDS

The physical demands described on the attached Physical Demands of Position chart are representative of those required to perform this job successfully. Reasonable accommodations may be made for individuals with disabilities. (See attached chart.)

CONFIDENTIAL INFORMATION

This position has no access to confidential information

COMPANY FUNDS

This position has no access to company funds: