Restaurant & Bakery Dishwasher

Gail Von Holten•Noblesville, IN

About The Position

The Dishwasher provides friendly and efficient service in accordance with company policies, procedures, programs, and performance standards. The role performs assigned duties to maximize guest satisfaction and maintain a quality work environment. It ensures that kitchen work areas, restaurant common areas, plateware, silverware, equipment, and utensils are clean and in excellent condition. The Dishwasher maintains the dish room, washes and organizes dishes, silverware, glassware, pots, and pans, and keeps dish and prep areas clean, organized, and safe. The role also supports crew members and performs additional restaurant tasks as directed by the manager on duty. Direction and training are provided by the Kitchen Manager or Manager on duty.

Requirements

No prior experience is required.
Basic sanitation, safety, and customer-service skills; these can be taught through in-house training.
Ability to stand and walk extensively for up to 8 hours.
Ability to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to communicate clearly.
Ability to reach heights of approximately 6 feet and depths of 2½ to 3 feet.
High level of mobility and flexibility in the available space.
Time-management skills.
Ability to fit through openings 30 inches wide.
Ability to work irregular hours under heavy pressure or stress during busy periods.
Ability to bend, reach, and walk.
Ability to carry trays of food products weighing about 50 pounds for distances up to 30 feet and lift up to 50 pounds.
Ability to work around heat, steam, smoke, cold, and dish and cleaning chemicals.

Responsibilities

Arrive well-groomed, wear a clean and proper uniform, and maintain good personal hygiene.
Arrange soiled dishes, silverware, and glassware in washer trays, pre-rinse items, load the dishwasher, and unload and stock clean items for kitchen personnel and servers.
Wash pots and pans in a three-compartment sink and air-dry dishes and utensils without stacking them.
Keep silverware out of the trash.
Maintain cleanliness of assigned stations and work areas.
Perform side work during downtime, including rolling silverware, restocking condiment holders, and cleaning work areas and bathrooms.
Inform the General Manager and Manager on Duty of problems or issues and propose alternative solutions for consideration.
Remove soiled dishes from the cook's line and supply clean dishes.
Keep the dish area and prep kitchen organized, swept, mopped, and dry.
Clean and restock the employee restroom.
Assist with putting away food deliveries.
Break down boxes and remove trash and recyclables.
Pick up the parking lot and grounds.
Perform other activities as instructed by the manager on duty.