Dishwasher

Description Position Title: Dishwasher Department: Kitchen FLSA Designation: Non-Exempt (Hourly) Directly Reports To: Executive Chef Indirectly Reports To: Executive Sous Chef Supervisor: Sous Chef ABOUT THE POSITION As a Dishwasher, you'll be responsible for washing, sanitizing, and organizing dishes, glassware, utensils, and kitchen equipment to ensure a smooth flow of kitchen operations.

Attention to detail, a strong work ethic, and a commitment to maintaining a hygienic environment are essential for success in this role.

JOB RESPONSIBILITIES

Wash, rinse, and sanitize dishes, glassware, flatware, pots, and pans using industrial dishwashers or by hand. Ensure that all items are spotless and ready for use. Clean and maintain kitchen equipment, including dishwashers, sinks, and drains. Ensure that all equipment functions optimally. Keep the dishwashing and kitchen areas clean, well-organized, and free from clutter.

Adhere to safety and sanitation standards. Provide support to kitchen staff as required, including assisting with food preparation, plating, and inventory management. Strictly adhere to food safety and sanitation guidelines to maintain a hygienic kitchen environment. Collaborate effectively with kitchen team members to facilitate the efficient flow of dishes and utensils during service.

Requirements

QUALIFICATION STANDARDS SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: Previous experience as a dishwasher in a professional kitchen is advantageous. Knowledge of dishwashing equipment and sanitation procedures. Exceptional attention to detail and the ability to work in a fast-paced environment. A team-oriented mindset and a willingness to assist kitchen staff as required.

Physical stamina and the capability to lift heavy items. Flexibility to work varied hours, including evenings and weekends.

EDUCATION

High School Diploma or equivalent, required. EXPERIENCE One year previous experience as a dishwasher, preferred. GROOMING All employees must maintain a neat, clean, and well-groomed appearance per club standards. Professional business attire or provided uniform must be worn while at work and on premises. OTHER Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.

Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club. In addition, attendance at all scheduled training sessions and meetings is required.