Position Title: Dishwasher/Prep Cook
Reports To: Lead Cook, GM Plaza Restaurants, AGM
Date Published: October 2001; Revised October 2011
Department: 600-700 Food & Beverage
Clean and sanitize kitchen equipment and perform preparation of certain foods.
Essential Duties/ Responsibilities:
Clean and sanitize pots, pans and other kitchen equipment and items used in the day-to-day operations.
Pre-meal preparation to include slicing and dicing meats and vegetables and any other foods on menu.
General kitchen cleaning including sweeping, mopping, sanitizing, and scrubbing.
Clean area as necessary.
Guest Service & Guest Service Interaction as needed.
Other duties as assigned.
Knowledge, Skills and Abilities: Basic skills to operate dish machine and safely use cleaning agents.
Alertness, precision, tactile, olfactory, and visual discrimination, memory, concentration and
Initiative are required mental abilities.
Education or Formal Training: Minimum 3 months on-the-job training.
Experience: Previous dishwashing & bussing experience preferred.
Material and Equipment Directly Used:
Commercial kitchen equipment and cleaning agents.
Working Environment/Physical Activities:
95%-100% of the day is spent indoors in a restaurant environment. Constantly walking, standing, carrying, lifting objects up to 75 pounds. Constantly balancing, reaching, handling, feeling and fingering objects. Frequently stooping and occasionally kneeling and crouching. Frequently using far acuity and field of vision. Constantly using near acuity and color vision. Constantly tasting and smelling. Occasional fumes, odors, gases or poor ventilation. Frequently in extreme heat (kitchen) and cold (outdoors). Potential hazards include burns, electrical, radiant energy and toxic caustic chemicals. This is a non-skiing position.