Dishwasher

Primary Objective of Position:

Create
an enjoyable dine out experience for guests by ensuring the restaurant has clean
and sanitized utensils, plateware, glassware, and equipment.

Essential
Functions

• Provides
  guests and employees with clean and sanitized utensils, plateware, glassware,
  and equipment all while using the proper cleaning procedures.

• Sets
  up dish machine and closes down dish machine according to procedures.

• Maintains
  daily cleanliness and maintenance of dish machine.

• Places
  clean plateware, glassware, silverware and pots/pans in specified shelves
  according to sanitation and cleaning procedures.

• Sets
  up trash liners in trash bins in prep/cooking lines, expediter area and dish
  room.

• Keeps
  kitchen clean by sweeping, mopping floors and emptying trash.

• Keeps
  immediate supervisor promptly and fully informed of all problems or unusual
  matters of significance and takes prompt corrective action where necessary or
  suggests alternative courses of action which may be taken.

• Performs
  all duties and responsibilities in a timely and effective manner in accordance
  with established company policies to achieve overall objectives of this position.

• Works
  as a team player by assisting other employees with duties as necessary or when
  shift becomes unexpectedly busy.

• Maintains
  a favorable working relationship with all other company employees to promote a
  cooperative and harmonious working climate which will be conductive for
  positive employee morale, productivity, and efficiency/effectiveness.

• At
  all times maintain a favorable image of Shokudo Japanese Restaurant and Bar to
  promote its goals, objectives, and to enhance public recognition and acceptance.

• Performs
  all other duties and responsibilities as required or requested.

• Lift
  and carries sacks and cases of up 70 lbs. up to 20 times per shift: places
  these items on high shelves.
• Frequent
  bending and stooping.
• Works
  frequently in a hot and damp environment.
• Hazards
  include, but are not limited to, cuts from broken glass and metal cans; burns,
  slipping and tripping.
• Uses
  hands 99% of the time.
• Stands,
  moves and walks all of the 5-8 hour shift.
• Able
  to pass line Cook validation and testing.
• Able
  to read menu checks.
• Able
  to read and understand recipes.
• Able
  to understand and follow the work schedule.