Dishwasher and Busser

Primary Responsibilities:  Maintains kitchen work areas, equipment, plateware and utensils in a clean, sanitary and orderly condition. Helps maintain cleanliness throughout the restaurant and perimeter.

Specific Functions and Duties:

1. Scrapes and pre-rinses food from dirty dishes and places them in dishwashing machine (35%*).
2. Washes pots, pans and trays by hand and/or machine (15%*).
3. Completes all assigned prep work (10%*).
4. Removes trash and garbage to dumpster area (10%*).
5. Removes used plates and glassware from guest’s tables and delivers to designated wash areas. Cleans, sanitizes and sets up guest tables. (25%*).
6. Assembles, maintains and breaks down dish machine (5%*).

Qualification Standards:

1. Transports cases up to 50 pounds up to 20 times per day.
2. Ability to place plates, utensils, pans and cases on both high and low shelves.
3. Works indoors (90%*), outdoors (10%*).
4. Works frequently in a hot and damp environment.
5. Able to respond in situations to avoid imminent danger to self and others.
6. Ability to communicate regularly with employees and occasionally guests.

Physical:

1. Subject to wet floors, temperature extremes and loud noise.  Must be able to bend, stoop, lift and carry dish racks weighing up to 35 pounds on a regular and continuing basis.  Must be able to stand for long periods of time and move from area to area in the kitchen. Must be able to use and come in contact with certain approved cleaning chemicals.