Dishwasher Job Summary The dishwasher's primary objective is to provide a clean and safe kitchen area for our employees. They will wash and clean tableware, pots, pans and cooking equipment. This position will ensure the Dishroom and equipment are clean and organized. Responsibilities and essential job functions include but are not limited to the following: To know and follow posted schedule and strict adherence to posted clock in/out times Adherence to company uniform and grooming policies Timely and courteous to others' requests in his or her station as well as other areas in the restaurant Adherence to company, state, and county sanitation standards Maintain a clean and organized workstation Maintains friendly, helpful, positive attitude Knows and follows Willie's operating policies Scrapes and pre-rinses food from dirty dishes and places them in dishwashing machine Washes pots, pans and trays by hand and/or machine Removes trash and garbage to dumpster area Washes work area tables, walls, refrigerator equipment, cooking equipment and floors Cleans garbage cans and trash receptacles Assembles, maintains and breaks down dish machine Maintains kitchen work areas, equipment, plateware and utensils in a clean, sanitary and orderly condition Practices sanitary and safe food handling at all times. Cleans and sanitizes the work area before, during and after shift Assists other dish, prep and cooks in their tasks when necessary Assists with maintaining the overall appearance of the restaurant that can include: Janitorial side work such as sweeping, mopping, cleaning bathrooms, cleaning windows and doors, etc. Responsible for all cleaning duties outlined in the restaurant. Completes assigned daily and weekly cleaning projects Carries out all other duties as assigned by management Attends all company meetings, training seminars as required Qualifications EDUCATION/TRAINING/WORK EXPERIENCE 6 mos. to 2 years related experience preferred High school diploma or general equivalency diploma (GED) preferred Food Handler's Certificate as required REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Ability to see, hear, read, and write. Verbal communication skills required Ability to comprehend and follow written and verbal direction Must be able to speak clearly and listen attentively to guests, other employees and managers Capable of using knives, slicing equipment and other food preparation equipment PHYSICAL REQUIREMENTS Exposure to wet floors, noise and temperature extremes such as steam and hot water Ability to stand and/or walk throughout the entire shift and work in a restaurant environment Ability to lift up to 70 lbs