Dishwasher

Mangiare Italian Restaurant•Green Bay, WI

12d•Onsite

About The Position

The Dishwasher supports Mangiare Italian Restaurant’s pasta/sauté, grill/fry, and antipasti/pantry stations and dining room. The role keeps the dish area moving, returns clean equipment to its proper place, and prepares the kitchen for the next service. Dishwashing is the primary responsibility, with additional kitchen support as assigned and after training. The position reports to the Head Chef, who handles kitchen assignments, scheduling, training, performance reviews, and corrective action. During service, the employee follows the designated kitchen leader’s direction. The role is based at Mangiare Italian Restaurant in downtown Green Bay, Wisconsin, and supports a dinner-only operation. This is an hourly, nonexempt position paying $16.00–$18.00 per hour based on experience. Full-time and part-time schedules are available; full-time is defined as 30 or more hours per week. Dinner service requires availability nights, weekends, and holidays, including post-service cleanup. The employer provides training, including paid ServSafe or Food Handler’s certification and CPR. Employees may express interest in learning prep or moving toward antipasti/pantry; cross-training is assigned after consistent work in the dish area.

Requirements

Reliable attendance, a steady pace, and care for clean work.
Ability to organize several tasks, follow directions, and communicate when help is needed or a problem is noticed.
Willingness to learn and follow food-handling, sanitation, chemical-use, and equipment procedures; use only equipment the employee is trained and authorized to operate.
Availability for nights, weekends, and holidays, including post-service cleanup; arrive on time, in uniform, and ready to work.
Ability to stand and walk for extended periods, bend and reach, and lift and carry dish racks, bus tubs, and cookware in a hot, wet kitchen, with reasonable accommodation as needed.
Previous dishwashing or restaurant experience is helpful, but not required; the employer will train the right person.
ServSafe or Food Handler’s certification, or willingness to obtain it; the employer pays for certification.

Nice To Haves

Previous dishwashing or restaurant experience.
ServSafe or Food Handler’s certification.

Responsibilities

Scrape, sort, wash, rinse, and sanitize dishes, glassware, utensils, pots, pans, and trays; inspect, air-dry, and return clean items to the correct storage or service area.
Organize incoming items and prioritize what the kitchen line and dining room need during service.
Notify the kitchen leader promptly about backups, shortages, breakage, or equipment problems.
Set up and clean the dish machine and sinks as trained; check equipment temperatures or sanitizer concentration as required and complete assigned logs.
Separate dirty and clean items and safely handle knives, broken glass, hot pans, and cleaning chemicals according to taught procedures.
Keep walkways clear, address spills promptly, and maintain an organized dish area.
Remove trash and recycling to designated containers.
Clean assigned worktables, sinks, equipment surfaces, storage areas, and floors throughout the shift.
Help put away supplies, organize storage, and complete basic food preparation, labeling, and dating after training.
Assist with bus tubs or clearing dishes when directed, while ensuring the dish area remains covered.
Complete closing work by washing and putting away remaining items; cleaning the machine, sinks, screens, and dish area; removing trash; sweeping and mopping assigned floors; and restocking for the next shift.
Complete the closing checklist and check out with the kitchen leader before leaving.
Clock in and out accurately, complete setup, service, cleanup, and closing work on the clock, and promptly report missed punches.