Dishwashers

DISH RESPONSIBILITIES At O’Charley’s , we look for specific traits in our Dish Operators. Friendly, outgoing, possessesgood communication skills, organized and able to think and act quickly and effectively.

Retainsself-composure. Possesses a sense of urgency and timing, sets high standards, qualityconscious and has an eye for detail.

Takes pride in personal appearance and has a sense ofdedication to the team. Displays integrity and honesty in all aspects of work.

DUTIES Sets up and breaks down dish machine, including arms, screens and baskets. Cleans andpolishes machine thoroughly, removing any paper and hosing down interior.

Checksmachine to be sure it is operating correctly and reports any defects immediately. Knowsand implements preventive maintenance procedures.

Washes and stores, in the correct place, all dishes, small wares and glasses. Presoaks,racks and washes silverware according to O’Charley’s procedures.

Checks watertemperature during dishwashing to ensure proper temperature. Checks trash for silverware, ramekins, etc. with a Manager.

Removes trash from dishroomand places in dumpster. Cleans and sanitizes garbage cans and keeps liners in cans at alltimes.

Cleans and keeps dishroom and detergent storage ara neat. Constantly works to keepfloors dry. Works as a team with all O’Charley’s team members, most specifically with Line Cooks, tomaintain a clean kitchen area and efficient food service.

Performs other related duties as assigned by a Manager. KNOWLEDGE REQUIREMENTS Dish Machine Operating Procedures Silverware ProceduresPreventive Maintenance Measures StandardsProper Chemical Usage Cleaning Procedures Guest Interaction PHYSICAL Able to speak and understand the primary language of the work location.

Able to stand for longperiods of time and move from area to area in the kitchen. Able to exert fast-paced mobility forperiods of up to five (5) hours in length.

Has the ability to bend, stoop, lift and carry pots, pans,bustubs and other items up to 50 pounds in weight on a regular and continuous basis.

Able tolearn dish operating procedures. Able to be subject to wet floors, temperature extremes andloud noises. EVERYONE’S RESPONSIBILITY Everyone’s (first and) LAST responsibility is to ensure our guests have a great experience.

Thatbeing said, there are going to be times when we will make a mistake. Mistakes are okay, aslong as we take EVERY action possible to correct them and learn from them.

Which do youthink worse? Telling a manger what happened so it can be corrected, or letting an angry guestleave without attempting to make them happy?

It is imperative that all guests leave knowing wecared about their individual situation, that we put ourselves in THEIR shoes, recognized theirneeds, and did everything possible to strive for a win-win situation.