Dish Machine Operator

Position Summary

The Dish Machine Operator (DMO) is responsible for ensuring the cleanliness and sanitization of all dishes, tableware, glassware, pots, pans, and utensils using both manual and machine cleaning methods. The DMO also supports various back-of-house cleaning tasks, maintains a clean work area, and assists with food preparation as needed. This role is essential to upholding food safety and sanitation standards in the kitchen.

Key Duties & Responsibilities

• Responsible for the full dishwashing cycle: loading, running, and unloading the dish machine, ensuring all items are properly cleaned and sanitized at the correct temperatures. Maintain cleanliness and sanitation standards for pots, pans, and trays that require hand washing.
• Support teammates by upholding and modeling performance expectations, standard operating procedures, and food safety protocols. Assist with food preparation tasks such as parboiling food and making salads as needed.
• Develop and maintain effective working relationships with team members to encourage communication and teamwork in the kitchen environment.
• Maintain cleanliness, including but not limited to: sorting and removing trash, placing it in designated pickup areas, filling/emptying soak tubs with cleaning/sanitizing solutions, sweeping, scrubbing, and mopping floors, changing dishwater in the dish machine every hour, cleaning and preparing various foods for cooking and serving, keeping the dish pit clean, and transporting clean dishes to the cook’s line and other proper storage areas.
• Ensure the completion and accuracy of daily food safety logs related to dishwashing and sanitation, maintaining compliance with all health and safety regulations.

The salary range for this position is $18 to $19 per hour.

Requirements:

Minimum Qualifications

- Education: High school diploma or general education degree (GED) preferred.

- Certificate and License: Food Handler Certification.

- Experience:

- Restaurant or customer service experience preferred.

- Working knowledge of sanitation procedures.

- Knowledge, Skills, Abilities:

- Ability to read, write, and speak in English.

- Knowledge and ability to follow safety and sanitation procedures in accordance with OSHA, Department of Public Health, and Risk Management guidelines.

Organizational Relationships

- Immediate Supervisor: Junior Sous Chef

- Next Management Level: Senior Sous Chef

- Direct Reports: None

Working Conditions

Environment:

- Noise

- Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)

Physical Requirements Activities:

- Bend, lift (up to 50 lbs), carry, push, climb, reach, kneel, stoop, walk, stand, climb stairs

- Physical Demands:

- Stand, walk, sit, handle/finger, reach outward/above shoulder, climb, crawl, squat/kneel, bend

- Lift/Carry:

- 10 lbs or less, 11–20 lbs, 21–50 lbs, 51–100 lbs

- Push/Pull:

- 12 lbs or less, 13–25 lbs, 26–40 lbs, 41–100 lbs

- Other:

- Ability to lift up to 50 pounds

- Comfort standing/walking for up to 8 hours