Dishwasher (F&B)

SUMMARY:

The Dishwasher is responsible for properly cleaning, maintaining, and organizing the facilities under food & beverage administration. The Dishwasher will complete cleaning and organizing duties as highlighted by the cleaning schedule provided by the Chef on duty. It is also expected that the Dishwasher reports of any malfunction or defect of equipment, upkeep issues, lighting issues, potential hazards, or any other detriment to the safety and sanitation of the department. The Dishwasher will assist with putting away of incoming deliveries and ensure their proper storage and organization. The Dishwasher is responsible for the knowledge of and adherence to established policies, training, and departmental standards. The Dishwasher is also expected to know, understand, and abide by federal health code standards as highlighted by IHS training.

ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following:

• General knowledge of food safety and sanitation.
• Ensures that all dishwashing and janitorial tools and supplies are maintained and stored properly.
• Facilitate the cleaning of dishes, mopping of floors, and trash removal in co-ordinance with existing policies, procedures and direction from back of the house management.
• Responsible for upkeep and maintenance of trash receptacles.
• Responsible for the completion of all assigned tasks in a timely fashion to a satisfactory level.
• Ensure proper storage and organization of all product deliveries and maintaining storage areas between shipments.
• Performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager at any time.
• Keep all areas clean & sanitized as directed.
• Maintains regularly, consistent attendance record.
• Other duties as assigned.

QUALIFICATIONS:

Minimum of 1 year full service Restaurant Dishwashing experience preferred but not required. Must hold a food handler certification as a requirement.