Dishwasher

A dishwasher maintains a commercial kitchen's sanitation and efficiency by washing dishware, cookware, and utensils. They are essential to daily restaurant operations, ensuring chefs and waitstaff have a steady supply of clean supplies. 

Core Responsibilities

• Kitchen Maintenance: Keep the dish area clean and organized. Sweep, mop, and maintain dry floors throughout the shift. 
• Waste Management: Regularly monitor trash cans, empty full receptacles, break down cardboard boxes, and ensure the dumpster area remains clean. 
• Washing and Sanitizing: Scrape, rinse, and load soiled items into industrial dish machines, or wash large cookware by hand. Ensure all items meet strict local health and safety regulations. 
• Organization: Sort, stack, and store clean plates, silverware, and glassware in designated cupboards, shelves, and service stations

Equipment & Safety

• Machine Operation: Set up and break down dishwashing machines. Monitor water temperature and detergent levels to ensure proper sanitation.
• Chemical Handling: Safely use and store heavy-duty cleaning and sanitizing chemicals.
• Malfunction Reporting: Immediately report equipment malfunctions or plumbing issues to kitchen management.