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The main purpose of the Dishwasher is to assist with cleaning and perfect sanitation of all items associated with the Food & Beverage department. It is essential that the dishwashing station and the kitchen are both maintained in a pristine and safe manner. The Dishwasher reports to the Executive Chef and Sous-Chef. Responsibilities extend beyond that of washing dishes and include elements of the menu preparation as well. This also includes; helping keep the kitchen and prep areas cleaned, ensuring sanitation standards and cleanliness in all kitchens, dish room and maintenance of equipment. They will also be maintaining all china, glass and silver to include; inventory, storage and requisitioning.
- Provide general kitchen support by cleaning machines and appliances used in the kitchen, such as pots, pans, mixers, ovens, coolers, etc. Assigned to clean all areas of the kitchen, production and packing areas and provide assistance wherever is needed within our culinary team.
- Ensuring the availability of clean dishes, pots, pans, and other food receptacles for the kitchen.
- Sweeping and mopping floors, taking out the trash and rinsing garbage cans.
- Adheres to sanitation and health guidelines.
- Communicates with the Executive Chef and Sous-Chef.
- Verify necessary tasks are accomplished at the end of the day and prepare for the next day.
- Performs other duties as assigned.
Job Type: Part-time
Pay: $18.50 per hour
Physical Setting:
- Bar
- Casual dining restaurant
Schedule:
- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekend availability
Work Location: One location
