Dishwasher-Meiers Creek

Description

Description:

The Dishwasher is responsible for keeping a clean, organized and well-maintained kitchen. The Dishwasher will maintain a high standard of cleanliness according to the food service sanitation codes.

Must be a minimum of 16 years of age. Attention to detail and accuracy.

Requirements

Requirements:

The following statements are intended as general illustrations of the work in this class and are not all- inclusive:

• •Be punctual to pre-shift meeting with a positive attitude and openly participate.
• •Comply with department standards, guidelines and objectives to include adherence to all Food Service and Sanitation, OSHA, and Hazcom standards and guidelines.
• •Must pass Food Service Sanitation course and rigorously practice safe food handling.
• •Clean as you go, clean spills immediately, practice safe knife handling.
• •Use chemicals as prescribed and responsibly. Ensure that all chemicals are in properly labeled containers.
• •Maintain floor cleanliness, use “wet floor” safety signage when floors are being cleaned or wet.
• •Remove trash and waste, clean trash can and replenish with liners as needed. Ensure items being disposed of are appropriate. Report all breakage.
• •Operate dish machine and complete daily maintenance.
• •Assist the Culinary staff in putting supplies away and adhere to the 5S Principles of ensuring that items are Sorted, Set in order, systematically cleaned, Standardize and Sustained and dating all items with the current date.
• •Update Daily Management Systems board to include daily check lists for position and adhere to kitchen setup roadmaps.
• •Conduct him/her in a gracious, kind and warm manner that creates a sense of fondness, as well as professional, courteous and responsive manner.
• •Perform other duties as may be assigned by department and/or company management.

Must have ability to:

• •Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form.
• •Resolve problems and conflicts in a tactful manner.
• •Flexible to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate.
• •Wear plastic or latex gloves when handling ready to eat foods.
• •Work in kitchen setting where temperatures varies, hot and humid conditions.
• •Be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

Physical Requirement

Constant

· Standing and walking,

· Stooping, bending and crouching.

· Reaching at or below shoulder level

· Gross and fine manipulation using both hands

Frequent

· Push, pull and lift up to 50lbs.

· Reaching above shoulder level

· Keyboarding and use of computer hardware

Occasionally

· Lifting, pushing or pulling greater than 50lbs with assistance.