Dish washer

Washing dishes: Clean plates, glasses, silverware, pots, pans, and cooking tools using machines or manual scrubbing.

Operating dishwashing machines: Load racks properly, monitor water temperature, and ensure detergent/sanitizer levels are correct.

Hand-washing cookware: Scrub heavily soiled pots, pans, and trays that cannot go through machines.

Maintaining cleanliness: Sanitize sinks, counters, floors, and walls; keep the dish area organized and safe.

Organizing and storing: Stack and store clean items in designated areas for easy access.

Assisting kitchen staff: Help with food prep support, trash removal, and other tasks during busy service hours.

Waste management: Empty and sanitize trash, recycling, and compost bins regularly.

Equipment monitoring: clean filters, check spray arms, and report malfunctions to management.

Education: No formal education required; a high school diploma or equivalent is sometimes preferred but not mandatory.

Experience: Prior experience in food service or janitorial work is helpful but not essential; most training is on the job.

Physical ability: Ability to stand for long periods, lift heavy pots/pans, and work in hot, humid environments.

Teamwork skills: Willingness to cooperate with kitchen staff and follow instructions quickly.

Time management: Ability to keep up with a fast-paced environment, especially during peak service hours.

Attention to hygiene: Knowledge of basic food safety and sanitation practices.

Communication: Basic verbal communication to coordinate with cooks and servers.

Efficiency under pressure: Work quickly during peak hours without sacrificing cleanliness.

Physical stamina: Stand for long periods, lift heavy pots, and work in hot, steamy conditions.

Attention to detail: Inspect dishes for cleanliness and rewash if necessary.

Knowledge of hygiene standards: Follow local health department guidelines.