Dishwasher - Full-time / Part-time

Essential Functions

• Provide guests and employees with clean and sanitized utensils, plate ware, glassware and equipment.
• Ensure dishes are sanitized and available as needed.
• Set up dish machine in the A.M. and close down machine in the P.M. according to procedures
• Wash plate ware, glassware, silverware, pots/pans, and kitchen utensils according to sanitation and cleaning procedures.
• Set up line bags in employee restrooms, prep/cooking lines, and expeditor area and dish room.
• Keep kitchen clean by sweeping, mopping floors and emptying trash.
• Clean and sanitize throughout shift
• Ensure guests are seated at a clean and properly set table within the shortest amount of time possible.
• Cleans tables and chairs after guests leave.
• Maintain cleanliness of restroom, perimeter of building and parking lot.
• Check cleanliness of the bus stand from previous shift and notify manager of any problems. Empty trash and spot sweep the restaurant and bar floor.
• Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary or suggest alternate courses of action, which may be taken.
• Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintain favorable working relationship with all company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee moral, productivity and efficiency/effectiveness.
• Provide a favorable image of the company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all its areas of endeavor.
• Lift and carry sacks and cases of up to 70 lbs., up to 20 times per shift; place these items on high shelves and in walk-in freezers
• Frequent bending and stooping.
• Work frequently in a hot and damp environment.
• Hazards include, but are not limited to, cuts from broken glass, and metal cans; burns, slipping and tripping.

Essential Functions

• Provide guests and employees with clean and sanitized utensils, plate ware, glassware and equipment.
• Ensure dishes are sanitized and available as needed.
• Set up dish machine in the A.M. and close down machine in the P.M. according to procedures
• Wash plate ware, glassware, silverware, pots/pans, and kitchen utensils according to sanitation and cleaning procedures.
• Set up line bags in employee restrooms, prep/cooking lines, and expeditor area and dish room.
• Keep kitchen clean by sweeping, mopping floors and emptying trash.
• Clean and sanitize throughout shift
• Ensure guests are seated at a clean and properly set table within the shortest amount of time possible.
• Cleans tables and chairs after guests leave.
• Maintain cleanliness of restroom, perimeter of building and parking lot.
• Check cleanliness of the bus stand from previous shift and notify manager of any problems. Empty trash and spot sweep the restaurant and bar floor.
• Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary or suggest alternate courses of action, which may be taken.
• Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintain favorable working relationship with all company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee moral, productivity and efficiency/effectiveness.
• Provide a favorable image of the company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all its areas of endeavor.
• Lift and carry sacks and cases of up to 70 lbs., up to 20 times per shift; place these items on high shelves and in walk-in freezers
• Frequent bending and stooping.
• Work frequently in a hot and damp environment.
• Hazards include, but are not limited to, cuts from broken glass, and metal cans; burns, slipping and tripping.