Job Summary

Wash and clean tableware, pots, pans and cooking equipment. Keep the dish-room and equipment clean and organized.

Essential Duties

• Load, run and unload the dish machine
• Keep the dish machine clean and report any functional or mechanical problems immediately
• Monitor dish machine water temperature to ensure sanitary wash cycle
• Wash and store all tableware and kitchenware
• Keep dish room clean and organized
• Maintain adequate levels of clean tableware for dining room and kitchen
• Bag and haul dish room trash to dumpster at designed times
• Handle tableware carefully to prevent breakage and loss
• Maintain adequate levels of dish detergents and cleaning supplies
• Clean food preparation and production areas as required
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• Prep assigned items. Measure and assemble ingredients and prepare recipes and menu specifications in accordance to Chef or Sous Chef

Qualifications

• No previous restaurant experience required
• Be able to work in hot, wet, humid and loud environment for long periods of time
• Be physically able to frequently lift up to fifty (50) pounds, reach, bend and stoop
• Performs other related duties as assigned by the Chef or manager-on-duty

The above information has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.