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Dishwasher - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | 1820 South Boulevard Charlotte, North Carolina |
About this job
Tupelo Honey dishwashers wash and clean tableware, pots, pans and cooking equipment. They keep the dishroom and equipment clean and organized. Dishwashers also have a few kitchen responsibilities to keep up with throughout the shift.
Requirements
Job Requirements
Qualifications:
Previous restaurant experience preferred, but not required.
• Must be 18 years of age or older.
• Be able to communicate and understand the predominant language(s) of our guests.
• Must have a better than basic knowledge of dining room and service procedures and functions. Preferably several years of experience in high-volume restaurants.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to safely lift and easily maneuver plates of food, glass racks and ice buckets frequently weighing up to 40 to 50 pounds.
Additional Information
Essential Duties & Responsibilities:
• Execute all directives of management throughout all shifts.
• Load, run and unload dish machine.
• Keep the dish machine clean and report any functional or mechanical problems immediately.
• Monitor dish machine water temperature to ensure sanitary wash cycle.
• Wash and store all kitchenware. Organize dishware for FOH employees to take out of the dish pit.
• Maintain adequate levels of clean tableware for dining room and kitchen.
• Bag and haul dishroom trash before it gets too heavy to be manageable. Help the rest of the kitchen staff run trash and recycling to dumpsters at designed times.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Keep all areas of the dishroom clean and clear of standing water at all times. This includes the storage and food prep areas.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Complete any necessary food prep as designated by MOD.
• Understand all chemical uses and storage. Keep all chemicals stocked and labeled properly.
• Assume personal responsibility for safe operation of all equipment.
Qualifications:
Previous restaurant experience preferred, but not required.
• Must be 18 years of age or older.
• Be able to communicate and understand the predominant language(s) of our guests.
• Must have a better than basic knowledge of dining room and service procedures and functions. Preferably several years of experience in high-volume restaurants.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to safely lift and easily maneuver plates of food, glass racks and ice buckets frequently weighing up to 40 to 50 pounds.
Additional Information
Essential Duties & Responsibilities:
• Execute all directives of management throughout all shifts.
• Load, run and unload dish machine.
• Keep the dish machine clean and report any functional or mechanical problems immediately.
• Monitor dish machine water temperature to ensure sanitary wash cycle.
• Wash and store all kitchenware. Organize dishware for FOH employees to take out of the dish pit.
• Maintain adequate levels of clean tableware for dining room and kitchen.
• Bag and haul dishroom trash before it gets too heavy to be manageable. Help the rest of the kitchen staff run trash and recycling to dumpsters at designed times.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Keep all areas of the dishroom clean and clear of standing water at all times. This includes the storage and food prep areas.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Complete any necessary food prep as designated by MOD.
• Understand all chemical uses and storage. Keep all chemicals stocked and labeled properly.
• Assume personal responsibility for safe operation of all equipment.