- Must be able to read labels on chemicals.
- Knowledge of workplace safety procedures and protocols.
- Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will.
- The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions.
- Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management.
- Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company.
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Dishwasher - Honolulu, United States - Cheeseburger Restaurants
Description
EOE Statement
We are an equal employment opportunity employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
Description
Restaurant Dishwasher
1.
Title:
Dishwasher (Non-exempt)
2.
Department:
Back of House Operations
3.
Reports to:
Kitchen Manager or Manager-on-Duty
4.
Position Summary:
The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for all plates, 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.
Your job performance has a great impact on guest service.
Why? Your product, the dishes and glasses you wash, is the first thing that catches the guest's eye when their food and beverage is served.
Dishes and silverware have a 'mood-setting' impression on the guest. The glasses, silverware and dishes can either exceptionally enhance or greatly diminish guest dining experience.Working quick and organized, without rushing, will help you to maintain a steady work pace. This is important because your work pace effects how quickly guests are served. When clean service ware is continually stocked for cooks and servers, beverages and meals can be prepared immediately. Quick service allows us to serve more guests which are necessary for increasing sales.
5.
Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
Most importantly, to guarantee spotlessly clean and sanitized silverware, glassware and plates at all times.
Maintains a work pace that guarantees all soiled service wares are washed as it is received and that it is re-stocked on the cook line and within the server stations once it is clean and dry.
Sweeps and mops Back of House (BOH) floors.
Empties and cleans trash cans.
Completes side-work and beautification duties.
Compliance to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual.
Complete other duties as assigned by the Manager-on-Duty.
Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
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.
Must 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.
Other duties as assigned by the Manager-on-Duty.
6.
Essential Physical Requirements:
Frequent washing of hands.
Walks and stands during entire shift.
Continuous and frequent reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe.
Constant repetitive hand and wrist movements and forearm rotation.
Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 25 lbs., up to 50 times per shift.
Work condition is in a hot and damp environment.
Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
7.
Knowledge and Skills:
a)
Special knowledge or skills necessary for this position:
I acknowledge and understand the following:
This position is currently accepting applications.
