JOB OVERVIEW: Responsible for cleaning all dishes, pots, pans, glassware and utensils within unit and follows company-directed guidelines for sanitation and cleanliness by performing the following duties: POSITION DESCRIPTION:

• Maintains a clean, sanitary, and safe work environment for all Staff Members and guests.
• Scrapes, racks, and stacks glassware/plate ware/silverware properly in dishwasher.
• Sweeps, mops, and washes pots, dishes, etc. by using hand or dish equipment and cooler detailing.
• Removes waste, garbage, and recyclable materials from kitchen area to appropriate receptacles.
• Stocks all glassware/plate ware/silverware as cleaned.
• Maintains all dishware washing procedures and continuous cleaning schedule of dish machine every two hours.
• Maintains a clean workstation and equipment appearances and assists in overall kitchen cleanliness.
• Assists in the stocking, cleaning, and closing of all stations as directed.
• Restocks and/or breaks down workstation at the conclusion of the shift.
• Assists kitchen staff with prep work.
• Cross-trains on prep stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

SKILLS/EXPERIENCE:

• Six months to one-year minimum dishwashing experience preferred; or equivalent combination of education and experience.
• Good verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision making abilities.

EDUCATIONAL REQUIREMENTS:

• The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 100% of working time standing, walking, and reaching.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
• Work Environment
• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.
• Language Skills
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word