The Dishwasher is responsible for cleaning and sanitizing cooking utensils and kitchen equipment by hand and machine.  Assisting other workers with simple kitchen duties.  Assisting in some preparation of foods as instructed by the Executive Chef and Sous Chef while operating automatic dish machine.

Major Duties and Responsibilities: 

-Responsible for maintaining a sanitary work space and self, including washing hands frequently.  

-Prepares tableware for dishwashing machine and operates dish machine.  Dries and polishes glassware, sorting individual pieces according to type.

-Empties garbage from the kitchen, storage area, and other collection places.  Examines garbage for silverware and dishes. -Performs recycling duties.

-Preps and plates up for banquets.

-Responsible for the daily opening and closing procedures, including but not limited to; prepping basic food items, mopping and sanitizing work station and kitchen floors, checking produce and stock for quality and freshness, consistently washing and sorting dishes and dishware.

Additional Responsibilities: 

-Performs other duties as designated by the sous chef or executive chef.

-Checks opening and closing procedures daily.  

-Receives instructions from the chef or sous chef on preparation of simple food recipes.

Requirements:

Required Skill/Knowledge: 

-Basic Time Management skills and basic operational knowledge of dishwashing equipment.

Preferred Skills/ Knowledge: 

-Experience working within a kitchen environment

Education Level / Required Certification: 

-Some High School or High School Graduate 

Problem Solving:

-Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

-Ability to deal with problems involving several concrete variables in standardized situations.