The Role
Maintain sanitation and standard operating procedures in a dining facility. Perform pre-meal setup, wash and sanitize dishware, silverware, pots and pans, maintain dishwashing equipment and water temperatures, replenish serving items and salad bar, clean dining areas, follow TB Med 530, cooperate with inspections, and perform assigned shift duties.
Summary Generated by Built In
Preferred Qualifications
Job title: Dishwasher
Basic Function/Scope
- Responsible and accountable for sanitation & standard operational procedures (SOP’s) in the dining facility.
- Primary functions involve: pre-meal set-up, meal time assigned tasks and post-meal cleaning procedures.
Primary Duties and Responsibilities
- Performs tasks and operational work-loads scheduled for the shift.
- Additional functions include: washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows.
- Replenishing “to-go” items (dining areas) dishware & utensils on serving lines.
- Replenishing all breads, crackers, fruits & salad bar requirements.
- Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period.
- Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition.
- Understands and can conduct final rinse checks using chemical test strips.
- Ensures compliance with proper handling of sanitized flatware and dishware.
- Ensures clean, sanitized dishware and utensils are continually stocked for patron use.
- Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished.
- Ensures lunch & break periods conform to company policies.
- Reports all accidents to management and/or shift/ work leader immediately.
- Continues training and ensures competency for all specific tasks.
- Conducts additional duties assigned by Management and/or Shift / Work leader.
- Ensures all tasks are conducted in accordance with TB Med 530
- Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.
- Any additional duties assigned by shift leader and/ or management.
Physical Demands
- Lift and carry up to 50 lbs.
- Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods).
- Some bending and stooping.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
#IND
Skills Required
- Follow sanitation and standard operating procedures (SOPs) and comply with TB Med 530.
- Wash dishware, silverware, pots and pans; operate and maintain dishwashing machine and ensure proper water temperatures.
- Conduct final rinse checks using chemical test strips.
- Properly handle, stock, and maintain sanitized flatware, dishware, and utensils for patron use.
- Replenish to-go items, serving line dishware and utensils, breads, crackers, fruits, and salad bar requirements.
- Maintain cleanliness of dining area: clear tables, keep floors spill-free, replenish condiments and beverages.
- Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.
- Report all accidents to management or shift/work leader immediately.
- Physical ability to lift and carry up to 50 lbs, stand and move in kitchen 6-7 hours, with some bending and stooping.
- Participate in continued training and demonstrate competency for assigned tasks.
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The Company
What We Do
Blackstone Consulting, Inc. (BCI) is a minority-owned global service provider with approximately 9,000 employees. The company specializes in overseeing account services across various sectors, including food, environmental, and facility management, providing comprehensive service solutions to its clients worldwide.
