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Position Summary
Wash and clean tableware, pots, pans, and cooking equipment. Keep the dishroom and equipment clean and organized. Maintain cleanliness in the trash area and outside of the restaurant.
Duties & Responsibilities
- Load, run, and unload the dish machine.
- Keep the dish machine clean and report any functional or mechanical problems immediately to the Executive Chef.
- Maintain adequate levels of clean tableware for the dining room and kitchen.
- Bag and haul trash to the dumpster at designated times.
- Handle tableware carefully to prevent breakage and loss.
- Maintain adequate levels of dish detergent and cleaning supplies.
- Clean food preparation and production areas as required.
- Prepare assigned items when necessary, measure and assemble ingredients, and prepare recipes and menu items according to company standards.
Qualifications
- High school diploma or equivalent preferred, but not required.
- No previous restaurant experience required.
- Must be able to communicate clearly with managers, kitchen, and dining room personnel.
- Able to reach, bend, stoop, and frequently lift up to 50 pounds.
- Ability to work in a standing position for long periods (up to 9 hours).
- Ability to work in hot, wet, humid, and loud environments for extended periods.
- Must maintain personal hygiene according to DHEC and company standards.
- Punctuality and reliable attendance are required.
- Honesty and integrity are essential.
- Reliable transportation is required.
Additional Information
- Seniority level: Entry level
- Employment type: Full-time
- Job function: Management and Manufacturing
- Industry: Food & Beverages
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