SUMMARY: Wash and clean tableware, pots, pans and cooking equipment. Keep the dish-room and equipment clean and organized.

 Load, run and unload dish machine.
 Keep the dish machine clean and report any functional or mechanical problems immediately.
 Monitor dish machine water temperature to ensure sanitary wash cycle.
 Wash and store all tableware and kitchenware.
 Keep dishroom clean and organized.
 Maintain adequate levels of clean tableware for dining room and kitchen.
 Bag and haul dishroom trash to dumpster at designed times.
 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.
 Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
 No previous restaurant experience required.
 Be able to work in hot, wet, humid and loud environment for long periods of time.
 Be physically able to lift, reach, bend and stoop.
 Be able to working in a standing position for long periods of time (up to 8 hours).
Reports to BOH Manager and Che