Reports to: Executive Chef

Position Status: Part-time.

Hours of Operation: The hours will be set by the Executive Chef.

Job Summary: The Dishwasher’s primary function is to clean, organize, and return dishes and food preparation equipment, utensils, to appropriate storage location and to clean work areas.

Essential Functions / Duties:

• Wash dishes, glassware, flatware, pots/pans either using dishwashers or by hand.
• Place clean dishes, utensils and cooking equipment in storage areas.
• Ensure both the wash and rinse cycles are at the proper temperature; report to supervisor if the temperature isn’t where it should be for cleaning.
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, etc.
• Sweep or scrub floors; clean garbage cans with water or steam.
• Sort and remove trash, placing it in designated pickup areas.
• Set up banquet tables as directed.
• Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
• Clean work area at the end of each meal period and shift.
• Must be able to work any shift as directed by the Director of Food or Assistant Director of Food.
• Comply with federal, state, and company policies, procedures, and regulations.
• Perform other related duties as directed by the Director of Food or Assistant Director of Food.

• Please refer to the Physical and Other Requirements section for abilities that are essential as they relate to the ability to do duties listed above.

Education and Experiences: Prior experience in a similar working environment is preferred, but not a requirement of the position. Must be free of all communicable diseases and at least 16 years of age if working in a full-time position.  Must have a current Food Handlers certification.

Abilities:

The successful candidate will have a poised, professional demeanor, and a positive attitude. They will be resourceful and have the ability to take the initiative in a changing workplace and adapt to varying requirements and needs. Specific abilities include:

• Ability to perform cleaning and waste disposal procedures in accordance with facility policy.
• Ability to assist in the proper care and use of kitchen equipment.
• Ability to understand and observe infection control proce­dures related to the Dietary Department.
• Ability to understand and recognize potential physical, chemical, and electrical hazards and take immediate corrective action as appropriate.
• Ability to understand and enforce the Exposure Control Plan as this position risks occupational exposure to blood borne patho­gens and other infectious material as an essential function of the job.
• Ability to safeguard the privacy of Residents’ health information.
• Ability to read, write and speak English.
• Ability to establish and maintain effective working relationships with the public, residents, and staff.
• Ability to perform other related duties as directed by administration.
• Must attend staff meetings, in-service classes, and committee meetings as assigned or required.

Physical and Other Requirements: Primarily this position operates in a kitchen and dining environment.  In addition, this position interacts with residents, family members, staff, etc., under all conditions and circumstances and must be constantly alert for resident safety. This position is also subject to exposure to infectious diseases, conditions, etc., including the Hepatitis B viruses.

This position requires the following abilities as essential to for the position:

• Ability to stand, stoop, crouch, kneel, balance, finger, grasp, push, pull, reach, or walk.
• Ability to lift objects from a lower to higher posi­tion or moving objects along a horizontal level but from position to position. This includes lifting and carrying weights in the 35 to 50 pound range.
• Ability to exert force upon an object in order to draw, drag or tug objects toward the source of the force in a sustained motion.