Dishwasher

PEG Hospitality Group Inc•Scottsdale, AZ

24d

About The Position

The Dishwasher is responsible for maintaining the cleanliness and sanitation of all dishes, glassware, utensils, cookware, and kitchen equipment. This role supports the culinary and service teams by ensuring an organized and efficient dishwashing area, contributing to smooth kitchen and dining room operations.

Requirements

No prior kitchen experience required.
Must meet all local food handler certification requirements.
Ability to multitask, work independently, and under pressure.
Positive attitude and willingness to assist wherever needed.
Ability and willingness to work a long, varied, and flexible schedule including weekends, days, nights, and holidays.
Must tolerate prolonged periods of standing, walking; occasional kneeling, bending, and stooping.
Must be able to lift and carry up to 35 pounds.
Comfortable working in a hot, humid environment with exposure to water and cleaning agents.

Responsibilities

Operate dishwashing machines or wash items by hand as needed.
Ensure all dishes, glasses, silverware, pots, and pans are cleaned, sanitized, and properly stored.
Maintain cleanliness of dishwashing stations, sinks, and surrounding areas.
Regularly empty trash and recycling in dishwashing and kitchen areas.
Assist kitchen staff by keeping cookware and utensils readily available.
Help maintain organization in storage areas, ensuring items are put away correctly.
Sweep and mop kitchen floors as needed to maintain a safe and clean workspace.
Assist with receiving and storing deliveries when required.
Follow all food safety, sanitation, and health regulations.
Handle cleaning chemicals and equipment safely according to training.
Report any equipment malfunctions or safety hazards to management immediately.
Maintain high standards of cleanliness to support health inspections and audits.
Follow all food safety, sanitation, and health regulations.
Safely handle knives, kitchen equipment, and cleaning chemicals.
Immediately report any safety or equipment issues to management.
Work collaboratively with the culinary team to maintain efficiency and guest satisfaction.
Other duties may be assigned by management.