Dishwashers - Chester, United States - O'Charley's Team Members

O'Charley's Team Members
O'Charley's Team Members
Verified Company
Chester, United States

3 weeks ago

Mark Lane

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Mark Lane

beBee recruiter
Description

DISH RESPONSIBILITIES

  • At
    O'Charley's, we look for specific traits in our Dish Operators. Friendly, outgoing, possesses
- good communication skills, organized and able to think and act quickly and effectively. Retains
- self-composure. Possesses a sense of urgency and timing, sets high standards, quality
- conscious and has an eye for detail. Takes pride in personal appearance and has a sense of
- dedication to the team. Displays integrity and honesty in all aspects of work.


DUTIES

  • Sets up and breaks down dish machine, including arms, screens and baskets. Cleans and
- polishes machine thoroughly, removing any paper and hosing down interior. Checks
- machine to be sure it is operating correctly and reports any defects immediately. Knows
- and implements preventive maintenance procedures.

  • Washes and stores, in the correct place, all dishes, small wares and glasses. Presoaks,
- racks and washes silverware according to O'Charley's procedures. Checks water
- temperature during dishwashing to ensure proper temperature.

  • Checks trash for silverware, ramekins, etc. with a Manager. Removes trash from dishroom
- and places in dumpster. Cleans and sanitizes garbage cans and keeps liners in cans at all
- times.

  • Cleans and keeps dishroom and detergent storage ara neat. Constantly works to keep
- floors dry.

  • Works as a team with all O'Charley's team members, most specifically with Line Cooks, to
- maintain a clean kitchen area and efficient food service.

  • Performs other related duties as assigned by a Manager.

KNOWLEDGE REQUIREMENTS

  • Dish Machine Operating Procedures | Silverware Procedures
  • Preventive Maintenance Measures | Standards
  • Proper Chemical Usage | Cleaning Procedures | Guest Interaction

PHYSICAL

  • Able to speak and understand the primary language of the work location. Able to stand for long
- periods of time and move from area to area in the kitchen. Able to exert fast-paced mobility for
- periods of up to five (5) hours in length. Has the ability to bend, stoop, lift and carry pots, pans,
- bustubs and other items up to 50 pounds in weight on a regular and continuous basis. Able to
- loud noises.


EVERYONE'S RESPONSIBILITY

  • Everyone's (first and) LAST responsibility is to ensure our guests have a great experience. That
- being said, there are going to be times when we will make a mistake. Mistakes are okay, as
- long as we take EVERY action possible to correct them and learn from them. Which do you
- think worse? Telling a manger what happened so it can be corrected, or letting an angry guest
- leave without attempting to make them happy? It is imperative that all guests leave knowing we
- cared about their individual situation, that we put ourselves in THEIR shoes, recognized their
- needs, and did everything possible to strive for a win-win situation.
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