Dishwasher

Fielding's Steak•Houston, TX

3d•Onsite

About The Position

The Dishwasher/Steward is responsible for the cleanliness, sanitation, and organization of the kitchen and dish area at Fielding's Steak. This position protects the guest experience by ensuring every plate, glass, and piece of silver leaving the kitchen meets fine-dining standards, and supports the culinary team with basic preparation work. The role is approximately 75% cleaning and sanitation and 25% prep support.

Requirements

Must be at least 18 years of age
Texas Food Handler certification required within [30] days of hire
Ability to follow verbal and written instruction and posted procedures
Reliable attendance and punctuality; dependable transportation
Availability for nights, weekends, and holidays
Ability to work respectfully and cooperatively in a fast-paced, high-volume kitchen
Stand and walk for shifts of up to 10 hours
Lift, carry, push, and pull up to 50 lbs
Repeated bending, reaching, twisting, and lifting overhead
Work in an environment with significant heat, humidity, steam, wet floors, and cleaning chemicals
Safely handle knives, glassware, and hot equipment
Arrive on time, in clean uniform, ready to work
Follow all health department, food safety, and chemical-handling procedures
Treat every team member with respect; no guest-area conduct that disrupts service
Notify a manager immediately of any injury, breakage, equipment failure, or pest sighting

Nice To Haves

Prior restaurant or dish experience preferred but not required

Responsibilities

Operate the dish machine and three-compartment sink according to posted procedures, including correct water temperature, chemical concentration, and sanitizer levels
Wash, sanitize, and properly store china, glassware, stemware, flatware, serving pieces, and ramekins
Hand-wash and polish delicate stemware and specialty service pieces as directed
Scrub pots, pans, sauté pans, sauce pots, hotel pans, sheet trays, and cutting boards
Sort, stage, and return clean items to their assigned stations without chipping, spotting, or water marks
Monitor and record dish machine temperatures and chemical levels; report any failure to a manager immediately
Sweep and mop kitchen, dish area, back hall, and walk-in floors throughout the shift
Clean and degrease hood filters, wall surfaces, backsplashes, shelving, speed racks, and equipment exteriors
Clean and sanitize walk-in and reach-in coolers and freezers, including floors, shelving, and door seals
Clear and clean floor drains, sinks, and drain covers
Maintain the dish pit in clean, organized condition at all times — not only at closing
Complete assigned deep-cleaning projects on a rotating schedule (equipment, low boys, storage areas, dry storage)
Empty, wash, and reline trash and recycling containers
Break down and dispose of cardboard; maintain a clean dumpster and loading dock area
Assist with grease disposal and container cleaning as directed
Wash, peel, and trim vegetables and potatoes as assigned
Portion, label, and date product according to kitchen standards
Assist with receiving deliveries: verify against invoice, stock, and rotate product using FIFO
Maintain organization and labeling in dry storage, coolers, and freezers
Perform basic knife work under the direct supervision of a chef or supervisor
Restock stations with clean equipment, smallwares, and product as needed
Complete the posted closing checklist in full and have it verified by the chef or manager on duty
Ensure all equipment is clean, turned off, and stored properly
Leave the dish area, floors, and work surfaces ready for the next shift