The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for pots, pans, containers, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility.
Job Qualifications 1. Experience • No previous restaurant experience required. 2. Skills • Possesses and eye for quality and efficiency. • Good Organizational skills. • Able to multi-task efficiently 3. Abilities • Be able to work in hot, wet, humid and loud environment for long periods of time. • Be physically able to lift, reach, bend and stoop. • Be able to working in a standing position for long periods of time (up to 5 hours). • Be able to safely lift bags, cases and stacks weighing up to 50 pounds. Job Duties 1) Sort and rinse dirty dishes, and other cooking utensils and place them in racks to send through dish machine. 2) Sort and stack clean dishes. Carries clean dishes to cook’s line and other proper storage areas. Rewashes soiled dishes, if first wash did not properly sanitize, before delivering. 3) Change dishwater in dish machine every hour. 4) Wash pots, pans and trays by hand. 5) Remove trash and garbage to dumpster. 6) Set up or break down dishwashing area. 7) Clean and roll/unroll mats. 8) Sweep/mop floors. 9) Assist in stocking drink cooler 10) General restaurant and restroom cleaning as directed. 11) Wipe up any spills to ensure floors remain dry 12) Notifies Kitchen Lead or Shift Lead anytime dish machine wash or rinse cycle falls below safety standard temperatures. 13) Never touches dirty dishes before touching clean dishes without washing hands first. 14) Reports for assigned shift on time and properly attired. POSITION REQUIREMENTS include the following. Other duties may be assigned. • Fast-paced restaurant environment • May be required to lift up to 60 lbs. • Required to operate equipment set at standard height • Must reach, bend, stoop, lift and wipe • Must be able to walk or stand during entire shift • Some repetitive motion may be required • Age requirements may apply in order to remain in compliance of State and Federal Law • Must be able to work weekends and holidays • May be scheduled overtime • Employee will often work in a hot environment with heavy and sometimes heated equipment. • Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions and falls. NOTE: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Reporting Relationships and Organizational Impact:
1. Reports to Kitchen Lead Person.
2. Functions as a Team member; completing assigned tasks. Communicates with Line Crew and Kitchen Crew to ensure seamless production and highest quality product.
Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy boxes, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns.