Dishwasher - Food Service Professional

1 month ago


Corvallis, Oregon, United States Pastini Full time
About Pastini

Pastini is a family of restaurants dedicated to serving handcrafted food and drinks in an exciting, respectful, team environment. We are committed to using fresh, local ingredients and handcrafting each dish to order.

Job Summary

We are seeking a reliable and friendly Dishwasher to join our team at Pastini Corvallis. As a Dishwasher, you will be responsible for maintaining the supply of clean dishes, pots and pans, silverware, etc. and following all appropriate procedures outlined in the training manual and employee handbook.

Key Responsibilities
  • Maintain a clean and organized dish station, both the dirty counter and the clean dish racks.
  • Ensure the dish station is prepared for anticipated levels of business and assist coworkers as needed.
  • Practice a 'clean as you go' work habit and demonstrate proper knowledge of portioning dish chemicals.
  • Regularly demonstrate an understanding of health department regulations pertaining to basic hygiene.
  • Follow all company safety requirements according to guidelines in the employee handbook and dishwasher training manual.
Requirements
  • Able to obtain a valid food handler's card.
  • Demonstrate and practice consistent, effective, and proper hand-washing techniques as outlined by government Health Department agency and as directed by management.
  • Demonstrate and practice consistent, effective, and proper food handling techniques as outlined by government Health Department agency and as directed by management.
  • Able to arrive to work on time, ready to start a scheduled shift.
  • Displays a basic knowledge of restaurant operation.
  • Displays a friendly, professional, and helpful attitude towards coworkers and management at all times.
  • Demonstrates good time management skills by completing all tasks in a timely manner.
Working Conditions and Environment
  • Must be able to work a variety of scheduled shifts, based on the needs of restaurant volume.
  • Must work well in a fast-paced environment.
  • Must work well under pressure.
  • Must work unscheduled shifts on occasion as directed by managers and the needs of the company.

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