Dishwasher

REPORTS TO : Executive Chef

KEY RELATIONSHIPS : Kitchen Staff, Stewarding Staff, F&B Staff

Job Description :

The dishwasher is responsible for properly cleaning and sanitizing all dishes, glassware, utensils and pots, as well as maintaining the dish room and dish machine.

The dishwasher also assists with cleaning other areas of the restaurant as requested. All duties are to be performed in accordance with departmental and property policies, practices and procedures.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Knowledge of basic sanitary guidelines
• Knowledge of basic dish machine operations, and ability to operate
• Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly
• Ability to take initiative and exhibit flexibility
• A highly motivated and energetic personality
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to work flexible hours necessary including off hours, weekends and holidays.
• Able to effectively communicate in English, in both written and oral form

Responsibilities :

It is the primary responsibility of the dishwasher to perform a variety of janitorial duties and maintain cleanliness of assigned

areas

• Receive soiled dinnerware, flatware, and glassware, placing items according to size and likeness on automatic dishwasher
• Remove washed dinnerware, flatware, and glassware from automatic dishwasher and stack them according to size and likeness

for future use

• Return items not satisfactorily cleaned for a second wash
• Sweep and mop kitchen floors
• Scrub walls and trashcans
• Pick up trash in kitchen and loading dock area
• Clean floor mats
• Perform all other job-related duties as requested

Working Conditions :

• This position will spend 100% of the time standing
• Occasional environmental exposures to cold, heat, and water

Preferred :

• At least 1 year of related kitchen experience in a high-volume environment
• High school diploma or equivalent
• Previous experience working in a similar kitchen setting

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.