Dishwasher/Steward

Carlisle Corporation; United States; On-site; USD 25,000 - 35,000; Full time

Job summary

Carlisle Corporation is looking for a dedicated Dishwashing Support staff member to maintain cleanliness in the kitchen and ensure smooth operation. Responsibilities include cleaning dishes, operating dishwashing machinery, and supporting culinary staff while upholding sanitation practices.

The ideal candidate should possess physical stamina, the ability to follow instructions, and teamwork skills. Scheduling flexibility and a commitment to customer satisfaction are essential. Join us to contribute to our guest experience!

Qualifications

• Demonstrated ability to understand and implement written and verbal instructions.
• Strong team orientation and ability to work with various departments.
• Ability to work well independently in a fast-paced environment.
• Must understand the primary language(s) used by supervisors.
• Ability to stand and exert mobility for entire shift, lifting up to 50 pounds.

Responsibilities

• Support operation by cleaning dishes, glassware, and cooking equipment.
• Set up and monitor dish machine, ensuring safety standards.
• Sort and stack clean dishes and deliver them to the cook’s line.
• Ensure cleanliness of assigned areas, adhering to sanitation standards.
• Contribute to 100% guest satisfaction through effective service.

Skills

Ability to understand written instructions

Team orientation

Ability to work independently

Scheduling flexibility

Physical stamina

Job description

Responsibilities

Support operation by cleaning dishes, glassware, pots, pans, silverware, racks and any other items needed by food service and culinary staff, and/or as requested by Chef or other member of management.

Hand wash kettles, tilt skillets, pots and pans and any other items not suitable for machine wash; fill and empty soak tubs with appropriate cleaning and sanitizing solutions; sort and rinse dirty items; carefully place into racks and cycle through dish machine.

Set up, break down, clean and polish dish machine, including arms, screens and baskets; change dishwater in machine on an hourly basis; monitor dish machine to ensure wash and rinse cycles do not fall below safety standard temperatures.

Operate burnishing machine to ensure proper finish on silverware; detarnish and polish silver for proper appearance while exercising appropriate sanitation practices by never touching dirty dishes before touching clean dishes without washing hands first.

Sort and stack clean dishes; deliver clean items to cook’s line as needed; place all utensils, items, glassware, pots, pans and all other kitchen supplies in proper storage areas; keep all lowerators clean, polished and neatly stored.

Ensure that assigned work areas are clean and that CRG’s standards for sanitation and proper food handling are consistently adhered to by adhering to cleaning rotations, inspecting and monitoring areas regularly, cleaning and rotating mats, sweeping and mopping floors as needed, and cleaning up spills immediately to avoid slip‑and‑fall hazards.

Remove boxes and recyclables regularly; separate, securely bag and remove all refuse, food waste and recyclable materials; ensure no plate ware, dishware, glassware, silverware or linen ends up in the garbage; clean any spillage and remove broken glasses or plates immediately; maintain sanitary practices for safe food handling, general cleanliness, and maintenance of bar areas; perform additional cleaning duties as directed.

Comply with all established health, sanitation and safety procedures throughout dishroom and storage areas by ensuring that temperatures and ppm levels for sanitizer on dish machine and pots sinks are at specific requirements for health standards; perform duties in accordance with ServSafe guidelines; follow OSHA and Hazard Analysis Critical Control Point (HAACP) guidelines, and Personal Protective Equipment (PPE) requirements; follow all instructions and guidelines for safe usage of kitchen equipment and cleaning compounds; comply with established CRG’s standards for general safe work practices; wash and dry hands frequently; utilize box cutters for opening boxes and ensure proper usage and storage of knives; utilize proper lifting procedures; use a hand truck or cart to transport large items and ask for assistance when necessary; do not move too quickly or run through kitchen areas; move cautiously near corners and when carrying things; report any blind corners, problem floor surfaces, or hazardous areas.

Contribute to the goal of 100% guest satisfaction through personal commitment to customer service by applying a consistent focus on the customer and paying close attention to detail in all work activities; participate in and foster positive team relations with both front and back of house staff; assist with re‑stocking, transporting, storing and preparation of supplies, equipment and food items as needed; assist other positions when needed; perform other related duties, tasks and responsibilities as required from time to time.

Qualifications and Skills

• Demonstrated ability to understand and effectively implement written and verbal instructions.
• Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks.
• Ability to work well independently and in a high‑stress, fast‑paced environment.
• Must be able to speak, read, write and understand the primary language(s) used by supervisors and co‑workers.
• Scheduling flexibility to meet operational needs; hours may be extended or irregular to include nights, weekends and holidays.
• Must be able to stand and exert fast‑paced mobility for entire shift; frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater; move from warm to cold climates (workstation to coolers).
• Must be able to meet the following requirements with reasonable accommodation: regular standing, using hands to finger, handle, feel, reach with hands and arms, and taste or smell; occasionally stoop, kneel, or crouch; regularly lift and/or move up to 50 pounds and carry approximately 20 feet; walk approximately one‑quarter mile; close vision, color vision, depth perception, and ability to adjust focus.
• Frequently exposed to moving mechanical parts and extreme heat; must perform repetitive motions; occasionally exposed to wet and/or humid conditions and extreme cold; must be able to work in a cold environment such as walk‑in refrigerators; frequently has hands in soapy water and/or cleaning and sanitizing chemicals; capable of applying common sense to carry out detailed written or oral instructions; work in an environment with moderate to high noise; must walk with non‑skid shoes at all times.

Physical Requirements

During the performance of this job, the employee is regularly required to stand for prolonged periods of time; use hands to finger, handle, feel, reach with hands and arms, and taste or smell; occasionally required to stoop, kneel, or crouch; regularly lift and/or move up to 50 pounds; carry approximately 20 feet; walk approximately one‑quarter mile; work in a cold environment; work in wet or humid conditions; exert repetitive motions; walk with non‑skid shoes at all times.