What are the responsibilities and job description for the SV-Dishwasher position at Sixty Vines?
At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine.
Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more!
BENEFITS:
- FLEXIBLE SCHEDULES
- INSURANCE AFTER 90 DAYS
Dishwashers / Porters are primarily responsible for providing a smooth flow of clean service ware and pots and pans, throughout the kitchen and restaurant, while maintaining a clean and efficient work area.
Responsibilities: (To include, but not limited to)
- Interact with guests and coworkers in a friendly and professional manner.
- Set up/break down dishwashing machine.
- Wash all tableware, silverware, pots, and pans in a timely and orderly manner.
- Keep the dishwashing machine landing area and stainless steel clean and dry.
- Monitor the machine for proper water temperatures and chemical levels.
- Monitor all items for cleanliness; rewash when necessary.
- Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant.
- Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen.
- Maintain a clean and safe kitchen and work environment.
- Maintain clean and dry floors. Clean and organize the walk-in, dry storage, and freezer areas regularly.
- Follow all health and safety regulations, including maintaining a current Food Handler's Certification.
- Follow all restaurant regulations as outlined by the Chef de Cuisine and management team.
- Operate and use all kitchen equipment and kitchen tools safely and efficiently.
- Clean and maintain all equipment and utensils necessary for job performance.
- Report any issues with equipment immediately to the supervisor.
- Arrive on time for scheduled shifts, ready to work. The proper uniform should be always worn while in work areas.
- Follow proper storage and rotation procedures, as well as sanitation guidelines.
- Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team.
- Follow management's instructions and suggestions.
- Respond to verbal requests from other kitchen staff members in a timely and professional manner. Assist in prep duties as needed.
- Assemble/dismantle work station promptly.
- Maintain cleanliness of station during shift.
Qualifications:
- Stand for long periods.
- Lift a minimum of 50 lbs.
- Properly use a knife and other equipment required to execute necessary tasks.
Equal Opportunity Employer
