Dishwasher

Description

JOB TITLE: Dishwasher

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SUMMARY OF JOB: A dishwasher provides support to the Managment by maintaining the cleanliness of the restaurant both in the kitchen and dining areas when needed. With additional duties assigned as needed.

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REPORTS TO: Restaurant Manager

CLASSIFICATION: Non-Management

WAGE: Hourly Non-Exempt

SUPERVISES: N/A

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DAILY DUTIES:

• •Maintain a clean kitchen, properly wash and sort soiled dishes, and prep foods as needed.
• •Keep dish area free of clutter and organized
• •Set up dish stations, including dish machines and sinks
• •Properly wash, stack, and store china, glassware, silverware, cookware, and storage containers.
• •Change water of machines and sinks as required by Health Department standards, or more often as required by business level.
• •Use proper chemical levels as set by Manager
• •Assist in the timely storing of food deliveries
• •Maintain trash cans throughout shift, empty as needed, as well as removing other trash such as empty boxes at the end of each shift
• •Maintain the dry storage area and the organization of storage shelves.
• •Follows the posted daily dish cleansing procedures.
• •Assist in bussing tables as required.
• •Sweeping, mopping, and general cleaning as directed.
• •Provide operational support to Restaurant Manager.
• •Ensures that all activities conform to Trexcon policies and procedures.
• •Communicate effectively and appropriately with all staff members.
• •React to change productively and handle other tasks as assigned. Remains flexible in daily routine.
• •Support the mission statement of Trexcon
• •Prepare all back-up products utilizing the correct equipment to perform each duty.
• •Operate all equipment according to manufactures regulations
• •Understand and adhere to all Trexcon and county Health and Safety policies regarding the proper handling of food.
• •Proper hand washing.
• •Proper glove usage.
• •Maintain products within the proper food temperature zones.
• •Proper storage of all foods according to product type.
• •Mark times and dates of opened and prepared food products.
• •Daily evaluation of products to remove outdated items.
• •Accurately perform and record temperatures of products on the designated temperature food logs at least once per shift.
• •Provide for corrective actions for all products within the temperature danger zone

Requirements

PHYSICAL REQUIREMENTS OF THE POSITION:

• •Requires prolonged standing.
• •Requires physical exertion to manually move, lift 55 lbs., carry, pull, or push heavy objects or materials.
• •Occasional stooping, bending, reaching and climbing ladders or step stools.
• •Requires some travel.