DISHWASHER

Job Overview

Washing and Sanitizing: Wash dishes, glassware, flatware, pots, and pans by hand or using commercial dishwashing machines.
Machine Operation: Set up, operate, and break down industrial dishwashing equipment while monitoring water temperature and chemical/sanitizer levels.
Organization and Storage: Sort, stack, and store clean dishware, utensils, and cookware into designated shelves and storage areas.
Station Maintenance: Keep the dish pit, sinks, and surrounding work areas clean, dry, and free of clutter.
Waste Management: Empty garbage and recycling bins regularly, break down cardboard boxes, and transfer trash to designated dumpsters.
Floor Care: Sweep and mop kitchen and dishwashing floors throughout the shift to prevent slips.
Inventory Support: Restock cleaning supplies, dish soap, and paper products, notifying supervisors when stock is low.
Kitchen Support: Assist cooks and prep staff with basic food preparation tasks, unloading food deliveries, or bussing tables as needed.
Safety and Compliance: Follow local health codes, HACCP guidelines, and wear required personal protective equipment (PPE) such as slip-resistant shoes and gloves

Commercial Equipment Operation: Loading, unloading, and running industrial dishwashers, glasswashers, and garbage disposals according to manufacturer rules.
Hand-Washing: Scrubbing oversized pots, pans, and delicate glassware by hand when machines cannot accommodate them.
Chemical Safety & Sanitation: Mixing and monitoring detergents, degreasers, and sanitizers to meet local health codes and HACCP standards.
Quality Control: Inspecting dishes for cracks, chips, and stubborn food residue before putting them back on the line.
Organization & Stocking: Sorting, stacking, and storing clean dishware, flatware, and cookware in designated locations.
Basic Food Prep: Assisting kitchen staff with simple tasks like peeling vegetables, portioning food, or organizing deliveries when needed