Dishwasher

Fat Calf Brasserie • Shreveport, LA

4d

About The Position

A dishwasher is an energetic, team orientated individual with a passion for delivering quality service. Dishwashers are responsible for maintaining a clean work area and for turning the soiled service-ware as quickly as possible, delivering clean and polished product. Assist with maintenance and cleaning of restaurant, equipment and supplies, ensuring compliance with regulations and procedures related to safety, health standards, Fat Calf Brasserie policies and procedures.

Requirements

• High school diploma or GED preferred
• Restaurant and/or bar experience preferred
• Ability to work a flexible schedule: evening / weekends / some holidays
• Hard working and dependable individual
• Strong communication and interpersonal skills to interact with customers, vendors and coworkers in a professional manner
• Basic understanding of the restaurant business
• Strong organizational and time management skills
• Possess the ability to multi-task and manage stressful circumstances associated with a fast- paced work environment
• Ability to follow instruction and complete assigned tasks with accuracy, speed, and in a timely manner
• Knowledge of organizational structure, workflow, and operating procedures
• Familiar with Industry’s Best Practices
• Ability to work both independently as well as in a team environment
• Ability to resolve customer complaints and concerns

Responsibilities

• Dishwashing – operate dish machine, clean all dishware and silverware, routine maintenance of floors and waste receptacles
• Ensure proper wash and rinse temperatures
• Ensure dish pit is set up prior to beginning of service, including testing water for proper level of chemicals and ensuring an adequate quantity of towels are available
• Proper handling of dishware and equipment to avoid loss (dish breakage)
• Interact with staff on a regular basis, ensuring Front of House and Kitchen have the dishes needed for the delivery of service
• Provide excellent customer service to internal customers (fellow-employees)
• Maintain a working pace determined by the amount of workflow
• Ensure the dish pit, counters, sinks, shelving and storage areas are clean, orderly, and complies with established sanitation standards, personal hygiene, and health standards at all times
• Clean spills, re-stock and wipe down tables, countertops, sweep floors etc
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Make recommendations for maintenance, repair and upkeep of the restaurant and its equipment to supervisor
• Polish flatware, glassware, and other supplies as needed
• Complete and assist with additional duties and tasks as required by supervisor, including but not limited to assisting cooks with prep work, labeling & dating items to be stored
• Present yourself in a neat, clean, and professional manner (slip resistant shoes, clean pants and shirt), well-trimmed nails, good personal hygiene, etc
• Comply with health, sanitation, and safety regulations, policies, and procedures
• Keep abreast of policies and procedures and current developments in local, state, and federal laws applicable to food service, safe food handling, and health standards etc
• Attend staff meetings and other functions as required
• Report all equipment problems, violations or substandard practices to your supervisor immediately upon encountering a problem

Benefits

• Employee discounts
• Flexible schedule
• Training & development

What This Job Offers

• Career Level: Entry Level
• Education Level: High school or GED