Dishwasher

STATUS: Regular, Non-Exempt
DEPARTMENT: Back of House
SUPERVISOR: BOH Managers

The Dishwasher is responsible for ensuring the cleanliness, organization, and readiness of all Plateware, flatware, dishware, and service areas. This role plays a key part in maintaining the restaurant’s service standards by supporting the dishwashing team, stocking restrooms, maintaining the Dish station, and assisting with general cleanliness throughout the restaurant. All duties are to be performed in accordance with Eat Well Hospitality’s standards, policies, and procedures.

• Receive soiled plateware, flatware, and dishware; place items in designated racks by size and type.
  
• Assist in removing cleaned dishware, flatware, and plateware from the dishwasher, organize, distribute to designated areas for future use.
  
• Polish washed flatware and plateware to service standards.
  
• Return items not satisfactorily cleaned for a second wash.
  
• Stock polished glassware and flatware in designated service areas.
  
• Maintain cleanliness in service stations, including sweeping floors, scrubbing/polishing counters, and emptying trash.
  
  
• Support restaurant cleanliness in other areas as assigned by management.
  
• Perform all duties in line with sanitation and safety standards.
  

• Act with integrity, professionalism, and knowledge that promote the culture and values of Eat Well Hospitality.
  
• Be knowledgeable of and uphold all restaurant policies and expectations.
  
• Display initiative, flexibility, and a highly motivated attitude.
  
• Maintain professional appearance, demeanor, and a clean uniform at all times.
  
• Communicate effectively in English, both written and oral.
  
• Support the restaurant team with a collaborative and respectful attitude.
  

• Maintain the dish area and ensure steady flow of cleaning items throughout service.
  
• Assist other  dishwasher and Kitchen team by organizing and supporting dish station needs.
  
• Restock zones as necessary during service.
  
• Report any maintenance or sanitation issues to management.
  
• Participate in cleaning projects and closing duties as needed.
  
• Follow all safety and sanitation practices, including proper use of chemicals and equipment.
  

• Knowledge of basic sanitary guidelines and safe food-handling practices.
  
• Knowledge of dishwashing operations and ability to operate dish equipment.
  
• Ability to lift up to 50 lbs, stand for long periods, and walk stairs as required.
  
• Ability to work flexible hours, including nights, weekends, and holidays.
  
• Food Handler Card required upon employment.
  

• Regular exposure to heat, steam, and noise from dishwashing and kitchen operations.
  
• Requires frequent standing, bending, lifting, and repetitive hand motions.
  
• Occasional lifting of supplies and products up to 50 lbs.
  
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintain consistent delivery serviceware to support service standards.
  
• Ensure cleanliness and readiness of service areas.
  
• Support overall guest experience through efficient back-of-house and front-of-house support.