Dishwasher

Description

• Reports to: Head Chef
• Work Location: Downtown Campus
• Hours: Part-Time, Tuesday through Saturday, 9:00 AM – 2:00 PM
• Status: Non-Exempt / Hourly
• Salary Range: $21.00-23.00 per hour

Position Summary

The Dishwasher plays an essential role in ensuring that St. Vincent de Paul of Alameda County fulfills its mission to serve nutritious meals with dignity to our community. This position supports daily kitchen operations by maintaining clean, sanitary, and organized kitchenware, equipment, and dishwashing areas in a high-volume food service environment.

The Dishwasher is responsible for operating commercial dishwashing equipment, hand-washing cookware, maintaining the cleanliness of kitchen floors and work areas, managing waste, and assisting with food and supply deliveries as needed. This position works closely with the Head Chef and kitchen team to ensure the kitchen operates efficiently and in compliance with food safety and sanitation standards while maintaining a respectful and welcoming environment for all community members served.

DUTIES & RESPONSIBILITIES:

• •Scrape, rinse, load, and operate commercial dishwashing machines to clean dishes, utensils, trays, and kitchen equipment.
• •Hand-wash oversized pots, pans, and cookware that cannot be cleaned in commercial dishwashing machines.
• •Dry, organize, stack, and return clean dishes, pots, and pans to their designated storage areas.
• •Set up, maintain, and organize the dishwashing station (dish pit) throughout the workday.
• •Monitor dishwashing machine water temperatures and detergent and sanitizer levels to ensure proper sanitation.
• •Clean and clear drain traps and maintain dishwashing equipment and surrounding areas.
• •Sweep, mop, scrub, and maintain kitchen and dishwashing area floors, keeping them clean and dry to prevent slips and falls.
• •Monitor trash cans and waste containers, empty full bins and boxes regularly, and clean garbage receptacles as needed.
• •Properly dispose of waste and recycling in accordance with established procedures.
• •Assist with receiving, unloading, and storing incoming food and supply deliveries as requested by the Head Chef.
• •Inspect dishwashing equipment and immediately report mechanical breakdowns, malfunctions, or maintenance needs to the Head Chef.
• •Maintain a clean, safe, and sanitary kitchen environment in compliance with local health department regulations.
• •Follow established food safety, sanitation, and workplace safety procedures.
• •Assist kitchen staff with additional cleaning and organizational tasks as needed.
• •Work collaboratively with kitchen staff, trainees, and volunteers in a fast-paced food service environment.
• •Perform other duties as assigned by the Head Chef or SVdP- Alameda County management.

Requirements

GENERAL QUALIFICATIONS:

• •Strong work ethic and willingness to work hard to accomplish daily operational goals.
• •Ability to follow written and verbal instructions and willingly perform assigned tasks.
• •Accountability to supervisor and willingness to accept direction and supervision.
• •Positive attitude and ability to contribute to a supportive and productive team environment.
• •Demonstrates flexibility, initiative, dependability, and enthusiasm.
• •Professionalism, maturity, good judgment, and problem-solving abilities.
• •Reliable, dependable, and trustworthy with consistent attendance and punctuality.
• •Ability to communicate effectively with internal and external customers.
• •Cooperative, friendly, and helpful attitude toward clients, volunteers, and coworkers.
• •Ability to work well with others and contribute to a positive, respectful, and constructive work environment.
• •Strong attention to detail and commitment to cleanliness and organization.
• •Ability to work efficiently in a fast-paced kitchen environment.
• •Ability to prioritize tasks and complete assigned responsibilities within established timeframes.
• •Willingness to learn new skills and accept additional responsibilities as needed.
• •Ability to maintain composure and respond appropriately to unexpected situations.
• •Ability to model highly professional work etiquette, including communicating with supervisors, responding to direction, and demonstrating respectful workplace behavior.
• •Commitment to the mission of St. Vincent de Paul of Alameda County and the dignity of the individuals and families we serve.

SPECIFIC QUALIFICATIONS:

• •Previous experience in dishwashing, janitorial services, food service, or a commercial kitchen environment preferred.
• •Ability to operate commercial dishwashing equipment or willingness to learn.
• •Basic knowledge of kitchen sanitation and food safety practices.
• •Ability to stand, walk, bend, reach, and perform repetitive physical tasks throughout the scheduled shift.
• •Ability to lift and carry up to 50 lbs.
• •Ability to work in a hot, humid, and fast-paced kitchen environment.
• •Ability to safely handle cleaning supplies, detergents, and sanitizing chemicals according to established procedures.
• •Ability to maintain a clean and organized work area while meeting daily operational needs.
• •Ability to work independently while also contributing to a team environment.
• •Availability to work Tuesday through Saturday, 9:00 AM to 2:00 PM.

EDUCATIONAL REQUIREMENTS:

• •High School Diploma or GED preferred.
• •Food Handler Certification preferred or willingness to obtain certification as required.
• •Knowledge of basic food safety and sanitation practices preferred.

This job description is a general description of essential job functions. It is not intended as an employment contract, nor is it intended to describe all duties that someone in this position may perform. All employees of the Society of St. Vincent de Paul are expected to perform tasks as assigned by St. Vincent de Paul’s supervisory/management personnel, regardless of job title or routine job duties.