Dishwasher

Southern Foodservice Management Inc

29d

About The Position

Shift: Nights & Weekends Key responsibilities and accountabilities: Manually or mechanically wash, rinse, and sort dishes, glasses and silverware. Maintain proper temperature for sterilization and add soap when needed. Adhere to all health and safety regulations, ensuring dishes, utensils, and kitchen tools meet sanitation standards Use and maintain dishwashing machines and other cleaning equipment in a safe and efficient manner. Clean and keeps in an orderly condition working areas. Sweeping, mopping, and scrubbing floors/ walls/ trimmings. Clean lavatories and restrooms Trash removal throughout the operation. All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or at the dining facility. Southern Foodservice Management standards: Be friendly, courteous & smile at all times. Remember nothing is more important than waiting on our guests. Be pleasant with customers, speak, say thank you Notify manager immediately with customer complaints Use safe food handling procedures at all times. Following the Serv-Safe requirements and SFM personal appearance policy. Such as: Wash hands when starting shift and as needed. Personal hygiene, clean and proper uniform, fingernails short, clean and no polish. No wearing loose hanging jewelry. Change gloves often and when switching tasks. Maintain and appear In Clean uniform: Top, pants, hat or hairnet, apron and nametag Read, understand and follow SFM’s Employee Handbook. Ask for clarification on any item you do not understand

Requirements

Strength: Standing 50%, walking 50%
Movement of Objects: Medium Lifting, Carrying, Pushing, and Pulling
Climbing or Balancing: Occasional
Stooping: Occasional
Reaching: Frequent
Handling: Frequent
Talking/Hearing: Frequent
Seeing: Frequent
Temperature Variation: Frequent

Responsibilities

Manually or mechanically wash, rinse, and sort dishes, glasses and silverware.
Maintain proper temperature for sterilization and add soap when needed.
Adhere to all health and safety regulations, ensuring dishes, utensils, and kitchen tools meet sanitation standards
Use and maintain dishwashing machines and other cleaning equipment in a safe and efficient manner.
Clean and keeps in an orderly condition working areas.
Sweeping, mopping, and scrubbing floors/ walls/ trimmings.
Clean lavatories and restrooms
Trash removal throughout the operation.
All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule.
Team members may be assigned to support the meal production, service and cleaning after the meal or at the dining facility.
Be friendly, courteous & smile at all times.
Be pleasant with customers, speak, say thank you
Notify manager immediately with customer complaints
Use safe food handling procedures at all times.
Maintain and appear In Clean uniform: Top, pants, hat or hairnet, apron and nametag
Read, understand and follow SFM’s Employee Handbook.
Ask for clarification on any item you do not understand