Dishwasher at Rock Creek Cattle Company

Deer Lodge, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Dependability, Hardworking, Teamwork, Communication, Attention To Detail, Sanitation Procedures, Machine Operation, Safety Protocols, Flexibility, Multitasking, Prioritization, Physical Stamina, Chemical Safety, Food Safety Practices, Time Management, Professionalism

Industry

Hospitality

Description

Description Join the culinary team at Rock Creek Cattle Company and help keep our fast-paced kitchen running smoothly. As a Dishwasher, you’ll ensure our chefs and servers have the clean, sanitized tools they need to create exceptional dining experiences for our Members and Guests. If you’re dependable, hardworking, and enjoy being part of a supportive team, this is a great opportunity to grow within a friendly and high-energy environment. Seasonal Opportunity: Approximately April 27, 2026 - October 11, 2026 Shifts: part-time / full-time Hours: 20-50 weekly hours available / 8-10 hour shifts daily Job Summary: The Dishwasher supports exceptional dining experiences by ensuring all tableware, cookware, smallwares, and service equipment are cleaned, sanitized, and returned to service quickly and safely. This role maintains a clean, organized, and safe dish area; operates dish machines and multi-compartment sinks according to standards; and keeps steady communication with Management and the kitchen team regarding progress, needs, and any setbacks. Responsibilities may shift with operational demands, so flexibility, teamwork, and professionalism are essential. Duties/Responsibilities: Wash, rinse, and sanitize dishes, glassware, flatware, pots, pans, sheet trays, and utensils using dish machines and multi-compartment sink procedures in accordance with Company and regulatory standards. Verify sanitizer concentration and water temperatures; change water and sanitizing solution as needed to ensure effective cleaning and food safety. Pre-scrape, rack, and stage items to maximize machine efficiency and prevent breakage; rotate racks by priority. Inspect all items exiting the machine for cleanliness; rewash as needed. Air dry items per standards—no towel drying of sanitized ware unless directed by procedure. Delime dish machines as scheduled; clean strainers and spray arms daily. Maintain adequate levels of clean tableware and cookware for dining room, kitchen, and bar; communicate proactively about shortages or surges in demand. Return clean items to designated storage locations; follow labeling and par standards for plates, bowls, ramekins, glassware, and smallwares. Organize incoming dirty dish flow to avoid cross-contamination (e.g., raw protein tools separate from ready-to-eat contact items). Set up and break down the dish station efficiently, including filling sinks, checking chemicals, and preparing racks and mats. Keep the dish area clean and organized throughout service: sweep, squeegee, and mop; keep drains and floors clear; promptly clean spills. Complete side work and closing duties (clean machine, wipe and sanitize surfaces, break down and clean mats, empty trash/recycling, secure chemicals). Check out with Management before clocking out. Use chemicals and cleaning agents safely and according to training (e.g., SDS awareness, correct dilution, never mixing chemicals). Wear required PPE (e.g., gloves, aprons, non-slip footwear) and follow knife, slicer, and equipment safety procedures. Proactively warn employees and Members about hazards (e.g., wet floors, hot items, sharp objects); post caution signs when appropriate. Promptly report injuries, accidents, near misses, equipment malfunctions, and other high-risk issues to Management. Follow Company cleanliness standards, personal hygiene expectations, and basic food safety practices to prevent cross-contamination (e.g., separate raw/ready-to-eat tools). Assist with cleaning public and back-of-house areas as directed (e.g., patio sweeping, dining room mopping, bussing support during peak periods). Assist with basic prep during downtime if trained and directed (e.g., washing/peeling vegetables, portioning, labeling). Break down boxes and remove trash frequently; replace liners and maintain dumpster areas neatly. Communicate clearly with BOH and FOH teams regarding priorities and changing volume. Participate in daily pre-shift and mandatory staff meetings. If required by law, notify and receive approval from Management before taking breaks. Record time worked accurately through proper clock-in/clock-out procedures; monitor weekly hours and notify Management when approaching overtime thresholds. Maintain a professional appearance and uphold RCCC service culture and values. Perform other ad hoc tasks as needed—supporting the team during unexpected or high-demand moments. Requirements Required Skills/Abilities: Ability to work long and occasionally erratic hours, including nights, weekends, and holidays, based on operational needs. Effective verbal communication; ability to interact cooperatively and professionally with team members across BOH and FOH. Strong attention to detail and consistency—able to follow cleaning/sanitation procedures accurately and maintain organized workspaces. Ability to learn and safely operate dish machines, multi-compartment sinks, chemical dispensing systems, and basic kitchen equipment. Dependable, self-motivated, and able to sustain pace during high-volume periods. Ability to multitask, prioritize, and adapt to shifting priorities or unexpected demands. Demonstrated reliability, professionalism, and respect for confidentiality. Commitment to continuous learning with openness to constructive feedback. Physical Requirements: Prolonged periods of standing and walking. Regular physical movement including bending, reaching, lifting, twisting, and carrying. Ability to lift, carry, push, or pull up to 50 pounds as needed (e.g., dish racks, cases, trash). Frequent repetitive motions (e.g., grasping, scrubbing, polishing, wiping, loading racks, and use of sprayers). Ability to handle hot and cold items safely; work around steam, heat lamps, dish machines, and refrigeration. Ability to climb and descend stairs and use step stools safely as needed. Must be able to access and navigate all areas of the restaurant, kitchen, patio, expo, and adjacent service spaces, including tight or crowded areas. Adequate near vision and color recognition to read labels/chemicals and verify cleanliness/sanitizer indicators. Sufficient stamina and physical resilience to meet the demands of a high-volume kitchen environment. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position. Work Environment: The employee works in a fast-paced, high-energy kitchen environment with moderate to high noise levels and constant foot traffic. Conditions may include wet and/or humid areas (e.g., around dish machines and sinks), temperature fluctuations from hot equipment and refrigeration, and transitions to outdoor areas for patio service, events, or waste removal. The role involves routine exposure to cleaning agents and chemicals commonly used in food service; proper PPE and safety protocols are required. Employees frequently work near potentially hazardous equipment, including knives, blade-based machinery, ovens, open flames, hot surfaces, and hot oil. Tight or crowded spaces, variable lighting, and wet/uneven floors may be present. Peak periods require sustained pace, clear communication, and coordinated teamwork with kitchen and front-of-house staff. Flexibility, composure, and professionalism are expected at all times. Rock Creek Cattle Company is an E-Verify and EOE employer.

Responsibilities

The Dishwasher supports exceptional dining experiences by ensuring all tableware, cookware, smallwares, and service equipment are cleaned, sanitized, and returned to service quickly and safely. This role maintains a clean, organized, and safe dish area, operates dish machines, and communicates progress and needs to management and the kitchen team.