Dishwasher & Line Cook

Posted: 02/03/2022

Summary

The dish and general utility position are responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc. using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility.

 

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Along with complying with all laws, company policy, brand standards, the following are the Essential Functions of this position: 

 
  1. Sort and rinse dirty dishes, glasses, tableware, and other cooking utensils and place them in racks to send through the dish machine.

  2. Sort and stack clean dishes. Carry clean dishes to the cook line and other proper storage areas. Rewash soiled dishes before delivering.

  3. Change dishwater in the dish machine every hour.

  4. Wash pots, pans, and trays by hand.

  5. Remove trash and garbage to a dumpster.

  6. Set up or break down the dishwashing area.

  7. Clean and roll/unroll mats.

  8. Fill/empty soak tubs with cleaning/sanitizing solutions.

  9. Sweep/mop floors.

  10. Assemble/disassemble dish machine.

  11. Sweep up trash around the exterior of the restaurant and garbage dumpster.

  12. Conduct general restaurant and restroom cleaning as directed.

  13. Wipe up any spills to ensure kitchen floors remain dry.

  14. Notify manager anytime dish machine wash or rinse cycle falls below safety standard temperatures.

  15. Do not touch dirty dishes before touching clean dishes without washing hands first.

  16. Essential Functions

  17. Prepares food served using established production procedures and systems.

  18. Sets steam table; serves or ensures proper serving of food for tray line or dining room.

  19. Complies with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.

  20. Store food properly and safely, marking the date and item.

  21. Reports necessary equipment repair and maintenance to supervisor.

  22. Correctly prepares all food served following standard recipes and special diet orders.

  23. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.

  24. Apportions food for serving.

  25. Maintains daily production records.

  26. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.

  27. Completes food temperature checks before service.

  28. Other duties as directed.

 

Competencies

  1. Customer/Client Focus.

  2. Communication Proficiency.

  3. Thoroughness.

  4. Time Management.

  5. Collaboration Skills.

  6. Flexibility.

  7. Stress Management/Composure.

 

Supervisory Responsibility

None at this time.

 

Work Environment

This job operates in a kitchen environment. This role routinely uses sinks and dishwashers and tools to clean kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals. This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise.

 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, climb, balance, stoop, push, pull, and kneel. The employee must frequently lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures.