Dishwasher- Chophouse

Chula Vista Resort•Wisconsin Dells, WI

2d•Onsite

About The Position

The primary responsibilities and duties of the Dishwasher consist of, but are not limited to, loading, running, and unloading the dish machine, ensuring it is clean and reporting any functional or mechanical problems immediately. This role involves monitoring dish machine water temperature to ensure sanitary wash cycles, washing and storing all tableware and kitchenware, and keeping the dish room clean and organized. The Dishwasher is responsible for maintaining adequate levels of clean tableware for the dining room and kitchen, bagging and hauling dish room trash to the dumpster at designated times, and handling tableware carefully to prevent breakage and loss. Additionally, they must maintain adequate levels of dish detergents and cleaning supplies, clean food preparation and production areas as required, and be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Requirements

Must be able to communicate in English, both verbally and in writing, well enough to relay information, and carry on effective interchange with co-workers.
Must have full use of eyes and ears.
Must be able to lift at least 30lbs with or without reasonable accommodations.

Nice To Haves

High School Diploma or equivalent
1 year related experience
Knowledge of all facets of hotel including guest relations, as they apply to Chula Vista Resort
The ability to work with other people effectively in a staff position

Responsibilities

Load, run and unload dish machine.
Keep the dish machine clean and report any functional or mechanical problems immediately.
Monitor dish machine water temperature to ensure sanitary wash cycle.
Wash and store all tableware and kitchenware.
Keep dish room clean and organized.
Maintain adequate levels of clean tableware for dining room and kitchen.
Bag and haul dish room trash to dumpster at designed times.
Handle tableware carefully to prevent breakage and loss.
Maintain adequate levels of dish detergents and cleaning supplies.
Clean food preparation and production areas as required.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.