Dishroom Attendant

Job Title: Dishwasher

Job Summary:

A Dishwasher provides support to the management team by maintaining the cleanliness of the restaurant, both in the kitchen and dining areas, as needed.

Key Responsibilities:
• Maintain a clean kitchen, including properly washing and sorting soiled dishes, and prepping foods as needed.
• Keep the dish area free of clutter and organized.
• Set up dish stations, including dish machines and sinks.
• Properly wash, stack, and store china, glassware, silverware, cookware, and storage containers.
• Change water in machines and sinks as required by Health Department standards, or more often as required by business level.
• Use proper chemical levels as set by the Manager.
• Assist in the timely storing of food deliveries.
• Maintain trash cans throughout the shift, empty as needed, and remove other trash such as empty boxes at the end of each shift.
• Maintain the dry storage area and the organization of storage shelves.
• Follow the posted daily dish cleansing procedures.
• Assist in bussing tables as required.
• Sweep, mop, and perform general cleaning as directed.
• Provide operational support to the Restaurant Manager.
• Ensure that all activities conform to Trexcon policies and procedures.
• Communicate effectively and appropriately with all staff members.
• React to change productively and handle other tasks as assigned. Remain flexible in daily routine.
• Support the mission statement of Trexcon.
• Prepare all back-up products utilizing the correct equipment to perform each duty.
• Operate all equipment according to manufacturer's regulations.
• Understand and adhere to all Trexcon and county Health and Safety policies regarding the proper handling of food.
• Proper hand washing and glove usage.

Physical Requirements:
• Requires prolonged standing.
• Requires physical exertion to manually move, lift 55 lbs., carry, pull, or push heavy objects or materials.
• Occasional stooping, bending, reaching, and climbing ladders or step stools.
• Requires some travel.

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