Food Service Worker/Dishwasher

Food Service Worker/Dishwasher

 

 

General Responsibilities:

 

The principal responsibility of the Dishwasher is to perform general housekeeping duties, sets up, operates, maintains and cleans equipment; applies food protection and sanitation measures; washes dishes/pots and pans, cleans tables etc., and may serve food to the military personnel

 

Basic Qualifications:

 

Provide dishwashing and cleaning services within a food service environment.

 

Must follow set procedures in accomplishing repetitive assignments and follow established sequence of work. 

 

General Responsibilities:

 

• Ensures that the dining facility is cleaned and sanitized daily.
• Complies with sanitation and food safety standards.
• Cleans dining area, dishwashing room, pot and pan area, self-service area. and outside area
• Prepares, maintain and clean dining areas.
• Cleans and sanitizes dinnerware, utensils and trays.
• Cleans non-food contact surfaces; cleans and sanitizes food contact surfaces
• Cleans and sanitizes all equipment and utensils.
• Removes trash and recycle to disposal area.
• Removes snow and ice from sidewalks and access areas.
• Recycles items, empty containers when full and clean the container.
• Performs other duties as assigned.

 

Additional Responsibilities:

 

Adhere to the Blackstone Consulting, Inc. policies, rules and regulations as set forth in the Employee Handbook and Collective Bargaining Agreement.

Comply with all HACCP standards.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Qualifications:

 

High school diploma or equivalent.

Previous dishwashing experience in food service is desired.  

 

Physical Requirements:

• Lift and carry up to 50 lbs
• Work in a standing position in the dining facility and kitchen area for 6 to 7 hours (excluding break and lunch periods) Some bending and stooping

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Qualifications

Physical Requirements

• Lift and carry up to 50 lbs
• Work in a standing position in the dining facility and kitchen area up to 6 to 7 hours (excluding break and lunch periods)
• Some bending and stooping