Dishwasher

Description

The Dishwasher is responsible for maintaining cleanliness and sanitation standards for dishes, glassware, tableware, cooking utensils, and other kitchen equipment using both machine and manual cleaning methods. This position ensures the dishwashing area remains clean, safe, and sanitary at all times. The Dishwasher reports directly to the Food and Beverage Manager and requires availability on weekends and holidays.

Responsibilities

• •Sort and rinse dirty dishes, glassware, tableware, and cooking utensils; load into racks for dish machine or triple compartment sink.
• •Sort, stack, and properly store clean dishes; deliver to cook’s line and designated storage areas.
• •Rewash any soiled or improperly cleaned items before restocking.
• •Maintain proper chemical levels and ensure correct operation of the dish machine.
• •Wash pots, pans, and trays by hand as needed.
• •Remove trash and garbage and transport to designated dumpster areas.
• •Set up and break down the dishwashing area as required.
• •Clean and maintain floor mats, including rolling and unrolling.
• •Fill and empty soak tubs with appropriate cleaning and sanitizing solutions.
• •Sweep and mop floors to maintain cleanliness.
• •Immediately clean spills to ensure kitchen floors remain dry and safe.
• •Notify management if dish machine wash or rinse cycles fall below required safety temperatures.
• •Follow proper hygiene practices, including washing hands between handling dirty and clean dishes.
• •Follow all food safety standards, health regulations, and sanitation procedures.
• •Use proper PPE and follow safe chemical handling procedures at all times.
• •Maintain cleanliness and sanitation of all work areas in accordance with company and health department standards.
• •Support kitchen staff and assist with general kitchen cleanliness as needed.
• •Perform additional duties as assigned by management.

Requirements

Requirements

• •Ability to work accurately and efficiently in a fast-paced environment.
• •Familiarity with kitchen sanitation and safety best practices.
• •Ability to work both independently and as part of a team.
• •Strong communication and organizational skills.
• •Availability to work flexible hours, including early mornings, evenings, weekends, and holidays.
• •Must have and maintain a valid San Bernardino County Food Handler Certification.
• •Must maintain reliable attendance and punctuality.
• •Ability to interact professionally with team members and leadership.
• •Ability to lift 50 pounds or more.
• •Ability to stand and remain on feet for the majority of the shift.

Physical Demands & Work Environment

• •Frequent standing, walking, bending, stooping, reaching, and lifting.
• •Repetitive hand and arm movements.
• •Work in a fast-paced kitchen environment with high noise levels.
• •Exposure to wet, slippery floors and varying temperatures.
• •Exposure to cleaning chemicals and dishwashing detergents.
• •Ability to work in a physically demanding environment for extended periods.

Safety & Compliance

• •Follow all health department regulations and company sanitation standards.
• •Use personal protective equipment (PPE) as required.
• •Follow proper chemical handling and safety procedures at all times.
• •Maintain a safe working environment by identifying and reporting hazards.

Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.