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Nothing Bundt Cakes is seeking a Dishwasher/Utility to ensure a smooth, guest-ready operation by handling high-volume dishwashing and maintaining a clean bakery. You will support the team by sanitizing and organizing workstations, restocking supplies, and upholding NbC standards.
The role emphasizes reliability, adherence to dress code and hygiene, and the ability to work various shifts. Prior bakery or foodservice experience is a plus, and applicants must be 18+ years old.
The Nothing Bundt Cakes (NbC) Dishwasher/Utility Employee plays an essential role in ensuring a smooth, efficient and guest-ready operation by meeting high-volume dishwashing demands and maintaining a clean, sanitized bakery.
TheDishwasher/Utility Employee embodies NbC core values and demonstrates a strong commitment to excellence and efficiency in the workplace.
Accountabilities/Duties:
Core Values and Competencies:
Servant's Heart
Spirit of a Champion
Genuine Connections
Knowledge, Skills and Abilities:
Can understand written and oral directions, interpret instructional documents such as operating procedures and health and safety rules, and apply knowledge to perform job responsibilities.
Has the ability to perform repetitious, physical tasks that require the strength to lift items of moderate to heavy weight (as much as 50 pounds) and stand for extended periods of time.
Can evaluate processes, information and surroundings to determine compliance with standards.
Possesses the discipline and attention to detail to strictly adhere to health and safety practices and work environment standards.
Is diligent, organized and self-motivated, with the ability to operate independently with minimal supervision.
Applicants must be 18 years of age or older.
While no formal education or work experience is required, previous experience as a Dishwasher or in another operational support role at a bakery, restaurant or foodservice environment is a plus.
Work Availability: _____________
Example: Must have the flexibility to work various shifts, including early mornings, evenings, weekends and holidays, based on changing business demands.