The Dishwasher maintains high standards of cleanliness, safety, and sanitation for all dishware, glassware, silverware, and cooking equipment. This role supports the entire culinary and service team by ensuring a steady, fast supply of clean tools during peak hours.Key Responsibilities

• Wash & Sanitize: Scrape, rinse, and load plates, bowls, silverware, and glassware into commercial dishwashing machines, and hand-wash oversized pots, pans, and delicate items.
• Stock & Store: Safely return clean dishes, utensils, and cookware to designated shelves and line stations quickly.
• Maintain Equipment: Monitor machine temperatures, soap levels, and sanitizer concentrations, and report any mechanical issues to management.
• Clean the Workspace: Sweep and mop kitchen floors, clean floor mats, empty trash and recycling bins, and keep the dish pit tidy throughout the shift.
• Support Kitchen Staff: Assist with basic prep work, unloading food deliveries, or closing tasks as requested by the chef or manager.

• Education: No formal degree or high school diploma is strictly required.
• Experience: Prior experience in a restaurant or commercial kitchen is preferred, though entry-level candidates with a strong work ethic are welcome.
• Physical Stamina: Ability to stand for long shifts, bend, and lift heavy racks or pots (frequently up to 30–50 pounds).
• Sanitation Knowledge: Understanding of basic food safety rules, chemical safety (SDS sheets), and hygiene standards.
• Reliability: Punctual, detail-oriented, and able to work well under pressure during busy service rushes.