Dishwasher

Job Description

Job Description

About the Role:

At Uno Pizzeria and Grill our Dishwasher plays a crucial role in maintaining the cleanliness and sanitation of the kitchen and dining areas within the hospitality industry. This position ensures that all dishes, utensils, and kitchen equipment are thoroughly cleaned and sanitized, contributing to the overall dining experience for guests. By efficiently managing the dishwashing process, the Dishwasher helps to support the kitchen staff in their food preparation and service tasks. This role requires a commitment to following health and safety regulations, ensuring that all items are handled properly to prevent contamination. Ultimately, the Dishwasher's efforts are vital in creating a welcoming and hygienic environment for both staff and patrons.

Minimum Qualifications:

• Ability to read and follow instructions in English.
• Experience in a food service environment is preferred but not required.

Preferred Qualifications:

• Previous experience as a dishwasher or in a similar role.
• Knowledge of proper sanitation practices and food safety regulations.

Responsibilities:

• Operate dishwashing equipment to clean and sanitize dishes, utensils, and kitchen tools.
• Sort and stack clean dishes and utensils in designated areas for easy access by kitchen staff.
• Maintain cleanliness of the dishwashing area, including sweeping, mopping, and taking out the trash.
• Assist in the organization of kitchen supplies and inventory management as needed.
• Follow all health and safety guidelines to ensure a safe working environment.

Skills:

The required skills for this position are essential for performing daily tasks effectively. Basic reading skills are necessary to understand cleaning instructions and safety guidelines, ensuring compliance with health regulations. The ability to lift and carry heavy items is crucial for moving large stacks of dishes and equipment safely. Standing for extended periods is a key aspect of the job, as the Dishwasher will be on their feet for most of the shift. Flexibility in scheduling is important to accommodate the varying demands of the hospitality industry, while regular and reliable attendance ensures that the kitchen operates smoothly.