Dishwashing Operations:

• Load dirty dishes, glassware, utensils, and cooking equipment into dishwashing machines or sinks, applying appropriate detergents, sanitizers, and cleaning agents to remove food residue, grease, and stains.
• Operate dishwashers or wash dishes by hand, using brushes, sponges, or scrubbers, and rinse cleaned items thoroughly to remove soap residue or contaminants before air-drying or sanitizing.

Equipment Maintenance:

• Clean and maintain dishwashing machines, including filters, spray arms, and interior surfaces, to ensure optimal performance and hygiene, and report any malfunctions or maintenance issues to kitchen management or maintenance staff.
• Perform routine cleaning tasks in the dishwashing area, such as wiping down countertops, shelves, and equipment, emptying trash bins, and replenishing cleaning supplies as needed.

Utensil Sorting and Storing:

• Sort and organize cleaned dishes, utensils, and kitchen equipment into appropriate storage areas, such as racks, shelves, or cabinets, based on size, shape, and usage, to facilitate easy access and retrieval by kitchen staff.
• Inspect cleaned items for quality and completeness, discarding or re-cleaning any items that do not meet cleanliness standards or exhibit signs of damage or contamination.

Kitchen Assistance:

• Assist kitchen staff with basic food preparation tasks, such as peeling, chopping, or portioning ingredients, as well as assembling or packaging food items for service, during periods of high demand or as directed by supervisors.
• Collaborate with cooks, chefs, and servers to maintain smooth kitchen operations, communicate effectively regarding dishwashing needs, and ensure timely availability of clean dishes and utensils for meal service.

Safety and Sanitation:

• Follow proper sanitation protocols, including handwashing, glove usage, and personal hygiene practices, to prevent cross-contamination and foodborne illness, and comply with health and safety regulations and standards.
• Adhere to established cleaning schedules, procedures, and checklists for dishwashing equipment and work areas, and participate in regular training sessions or briefings on food safety, hygiene, and sanitation best practices.

Qualifications

• No formal education or prior experience is typically required for entry-level dishwasher positions, although basic knowledge of food safety and sanitation practices is beneficial.
• Physical stamina and endurance to stand for extended periods, lift and carry heavy trays or stacks of dishes, and work in hot or humid conditions near dishwashing equipment.
• Attention to detail and a focus on cleanliness and hygiene, with the ability to follow instructions, work efficiently, and prioritize tasks to meet kitchen demands.
• Teamwork skills and the ability to communicate effectively with kitchen staff, supervisors, and servers to coordinate dishwashing activities and ensure smooth kitchen operations.
• Flexibility to work evenings, weekends, and holidays as required by the establishment's operating hours, as well as a positive attitude, reliability, and a willingness to contribute to a collaborative and customer-focused work environment.

The Dishwasher position requires a dependable and hardworking individual with a commitment to maintaining cleanliness and sanitation standards in a fast-paced kitchen environment. They must possess physical stamina, attention to detail, and teamwork abilities to fulfill dishwashing responsibilities effectively and support the overall success of the food service operation.