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About the Role

The Dishwasher is responsible for maintaining a clean, organized, and well-maintained kitchen while adhering to high standards of cleanliness and food service sanitation codes.

Responsibilities

• Be punctual to pre-shift meetings with a positive attitude and participate openly.
• Comply with department standards, guidelines, and objectives, including Food Service and Sanitation, OSHA, and Hazcom standards.
• Pass the Food Service Sanitation course and rigorously practice safe food handling.
• Clean as you go, clean spills immediately, and practice safe knife handling.
• Use chemicals as prescribed and responsibly, ensuring all containers are properly labeled.
• Maintain floor cleanliness and use "wet floor" safety signage when necessary.
• Remove trash and waste, clean trash cans, and replenish liners as needed.
• Operate the dish machine and complete daily maintenance.
• Assist Culinary staff with putting supplies away and adhere to 5S Principles.
• Update Daily Management Systems board and adhere to kitchen setup roadmaps.
• Conduct oneself in a gracious, kind, warm, professional, courteous, and responsive manner.
• Perform other duties as assigned by management.
• Interpret and follow instructions in various formats.
• Resolve problems and conflicts tactfully.
• Be flexible to work all shifts, including holidays, nights, weekends, and overtime.
• Wear gloves when handling ready-to-eat foods.
• Work in kitchen settings with varying temperatures, including hot and humid conditions.
• Be physically mobile with reasonable accommodations, including pushing, pulling, carrying, and lifting up to 25 lbs.
• Push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing job duties in varying work areas.

Requirements

• Must be a minimum of 16 years of age.
• Attention to detail and accuracy.
• Constant standing and walking.
• Constant stooping, bending, and crouching.
• Constant reaching at or below shoulder level.
• Constant gross and fine manipulation using both hands.
• Frequent pushing, pulling, and lifting up to 50 lbs.
• Frequent reaching above shoulder level.
• Frequent keyboarding and use of computer hardware.
• Occasional lifting, pushing, or pulling greater than 50 lbs with assistance.

Skills

• Food Service Sanitation
• Safe food handling
• Safe knife handling
• Chemical usage
• 5S Principles
• Daily Management Systems
• Communication
• Problem-solving
• Adaptability

Work Type

• Full-time
• Part-time

Education Level

• Food Service Sanitation course completion