The Dishwasher is responsible for cleaning and sanitizing dirtied items used during the cooking cycle. These include, pots and pans, cutting boards, knives, utensils, bowls, storage containers|
Rinse, wash, and sanitize all kitchen items used during the cooking cycle.
Air dry items prior to storage.
Clean and dry dishwashing area upon completion of their work cycle.
Power off dishwasher and raise cover.
Empty ‘3 sink’ wash bins and wipe down work area.
Rinse food residue before washing.
Load industrial dishwasher and start washing cycle.
Air dry items before storage
Store items in their kitchen storage location
Larger item washed and sanitized in the ‘3 sink’ wash bins.
Key Attributes and Skills
Appreciates the importance of kitchen sanitation.
Working knowledge of the dishwashing cycle.
Industrial dishwasher operation knowledge.
Understands the ‘3 sink’ washing/rinse/sanitation steps.
Understands where in the kitchen items are stored.
Completion of the Food Handler’s Certification Class
1 year term job commitment with option to renew.
Activities are performed Monday or Tuesdays during the cooking cycle.
Schedule ranges from 10:00 am to 2:00 pm