Dishwasher

JOB SUMMARY: Under the direct supervision of the Food & Beverage Manager or Manager on Duty, the Dishwasher position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, 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. The H-F Park District's mission statement is "to enhance the quality of life through diverse recreational opportunities, facilities and parks while caring for the environment".

ESSENTIAL JOB RESPONSIBILITIES:

• Provide outstanding customer service to our internal and external guests by providing friendly, responsive, courteous and helpful service.

• Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.

• Sort and stack clean dishes. Carries clean dishes to cook's line and other proper storage areas. Rewashes soiled dishes before delivering.

• Change dishwater in dish machine every hour.

• Wash pots, pans and trays by hand.

• Remove trash and garbage to dumpster.

• Set up or break down dishwashing area.

• Clean and roll/unroll mats.

• Fill/empty soak tubs with cleaning/sanitizing solutions.

• Sweep/mop floors.

• Assemble/disassemble dish machine.

• Sweep up trash around exterior of restaurant and garbage dumpster.

• General restaurant and restroom cleaning as directed.

• Wipe up any spills to ensure kitchen floors remain dry.

• Notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures.

• Never touch dirty dishes before touching clean dishes without washing hands first.

• Add needed inventory items to the order list daily.

• Adhere to all policies & procedures outlined in the Safety Manual.

• Other related job duties as assigned.

COGNITIVE SKILLS REQUIRED:

• Ability to work well with others in team effort.

JOB SKILLS AND QUALIFICATIONS:

• Knowledge of workplace safety procedures.

• Knowledge of dishwashing practices as pertaining to restaurant operations.

EDUCATION AND TRAINING:

• Speak, read and comprehend instructions, short correspondence, as well as converse comfortably with managers and wait staff.

PHYSICAL REQUIREMENTS:

STANDING: Entire shift

SITTING: Rarely

WALKING: Entire shift

LIFTING: Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 40 lbs.

STOOPING: Frequently

REACHING: Frequently

CLIMBING: N/A

VERBAL: Communicate one on one and listen for directions

VISION: Yes, to complete job tasks and be able to read labels on chemicals

MISC: Work in a hot, damp environment