Dish Machine Operator
Dish Machine Operator
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Job Description
ESSENTIAL DUTIES:
- Ware washing china silverware pots & pans.
- Ware/silverware stacking/ sorting and distribution
- Trash disposal
- Sweeping and mopping
- Removal and cleaning of floor mats
- Parking lot upkeep
Physical functions:
Adjust bend clean clear close control handle hear hold lift load maintain pull push remove se separate sort speak transport turn unload.
Mental functions:
Compare coordinate detect inspect measure observe organize read sort.
METHODS TECHNIQUES PROCEDURES:
- Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing.
- Prerinse all china. Follow proper racking procedures.
- Sort and prerinse all silverware. Follow proper racking procedures.
- Clean pots/pans grates other items and/or equipment from cooks line.
- Transport china glasses & silverware food preparation utensils and pots/pans to the appropriate area.
- Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 45 feet high.
- Remove all floor mats and sweep/mop floor and clean mats.
- Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided.
- Pick up debris in parking lot and surrounding area. Pull weeds occasionally.
OUPUT:
Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china 2500 pieces of flatware 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination.
EQUIPMENT TOOLS MATERIALS:
Scrubbing pads rubber gloves bleach degreaser dish machine chemicals hot water dish machine sprayer hoses deep sinks 3 counter tops.
WORKING CONDITIONS:
- Temperatures; heated in winter cooled in summer. Hot and humid; 70110 degrees indoors.
- Wet floors possible raised areas ie: steps and in some areas ramps.
- Hands in water and wet constantly.
- Standing for 69 hours per shift feet may get wet.
- Possibility of cuts bruises ses burns slip/fall
- Moderate ventilation
- Exposure to odors fumes bright lighting
SUPERVISION CONTROL:
Workers are responsible for all assigned work in the area. Report to General Manager Assistant Manager Kitchen Manager Corporate Management Owner.
Employment Type
Part-Time
