Dishwasher

at  Catholic Charities of Southern Nevada

ABOUT CATHOLIC CHARITIES OF SOUTHERN NEVADA

Since 1941, the mission of Catholic Charities of Southern Nevada has been to serve those in need — the most vulnerable — regardless of race, religion or creed. This leading community resource offers help and hope with dignity as it strives to meet the diverse needs of men, women and children in Southern Nevada. Through the generosity of foundations, grants, organizations and individual donors, Catholic Charities operates 16 programs providing support to more than 4,500 people daily and encompassing four core areas: Family Services, Food Services, Immigration and Refugee Services and Homeless and Housing Services. Catholic Charities also operates the largest Meals on Wheels program and Emergency Shelter Services in Southern Nevada. For additional information, please visit CatholicCharities.com.

SUMMARY OF POSITION:

Responsible for a clean and safe kitchen area, operation of the dish machine, wash and clean pots, pans and cooking equipment. Keep the dish room and equipment clean and organized in the Lied Kitchen as directed by the Executive Chef, Executive Sous Chef and Sous Chefs. Comply with all initiatives given and provide service to guests and employees in a professional, efficient and courteous manner while maintaining a clean, attractive environment, in accordance with all Agency standards, policies and procedures.

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to communicate effectively with guests, employees and management in both written and verbal form.
• Ability to manage time effectively with minimum supervision.
• Ability to obtain and maintain all necessary work cards, including Clark County Health Card.
• Ability to adhere to all Agency and department policies and procedures.
• Ability to demonstrate sound judgment and mature decision-making.
• Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards.

QUALIFICATIONS:

• Must be able to demonstrate and ensure that the department is within HACCP guidelines.
• Must ensure and comply with a safe and hazard free work environment according to the Department of Health and OSHA regulations.
• Flexible schedule to work after hours, weekends and holidays, as necessary.

PHYSICAL REQUIREMENTS:

• Primarily works in a kitchen environment, but may occasionally work off site.
• Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
• Ability to lift up to 50 lbs., push 150 to 250 lbs. on a pushcart, and enter walk-ins of -10 degrees to 140 degrees with or without assistance.
• Ability to stand for duration of shift, walk frequently, bend, and reach to a height of 6 feet with or without assistance. Employees will be required to stand, walk, lift, reach, push, pull, grasp and navigate safely on potentially slippery floors.
• Requires hand/eye coordination, the normal sense of smell, taste, touch, and sound.
• Work is typically in an area which may be unusually hot, cold, noisy, and may contain smoke. Work may be performed in small areas with a 3 ft. wide access. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage.

• Wash and store all tableware and kitchenware.
• Keep the dish machine clean and report any functional or mechanical problems to the kitchen manager with a sense of urgency as needed.
• Keep dishroom clean and organized.
• Monitor dish machine water temperature and chemical levels to ensure sanitary wash cycle.
• Maintain adequate levels of clean tableware for dining room and kitchen.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Clean food preparation and production areas as required.
• Complete opening and closing checklists.
• Assist others in closing the kitchen.
• Close the kitchen properly and follows the closing checklist for kitchen stations.
• Comply with all safety and health department procedures and departmental policies/procedures.
• Bag and haul kitchen trash to dumpster.
• Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated.
• Efficiently work with materials and/or resources being aware of and minimizing costs and expenses.
• Juggle multiple tasks, multiple projects and/or people, as required for completion of assigned work.
• Report problems and concerns to the Chef.
• Create and maintain a sense of urgency.
• Maintain and promote a friendly atmosphere for customers and staff.
• Protect all confidential information, Agency property and electronic data. Comply with safety rules.
• Other related duties as directed.