Dishwasher

Job Summary

As a Dishwasher, you are the backbone of the kitchen. Every plate we serve, every pan we cook in, and every station we operate depends on you keeping the kitchen clean, organized, and moving. Your job is to learn our standard and live by it every day. Great dishwashing takes pride, urgency, and consistency. Clean, safe, and organized is the standard every time.

A clean dish area is a direct reflection of a clean and organized kitchen. You must know where every plate, pan, utensil, and piece of equipment belongs and return it there quickly. Eyes open from the moment you walk in to the moment you clock out. Stay ahead of the kitchen, communicate when priorities change, and keep the flow moving. If you see something that needs to be cleaned, stocked, carried, or corrected, take ownership of it.

Core Values & Expectations

• This is a team effort—the success of the whole team is the only measure that matters. If one person falls behind, everyone feels it. Stay ahead, communicate, and step in wherever the kitchen needs you.
• The skills built here translate to every future position in any kitchen or career. Approach every shift as an opportunity to grow and learn how a professional kitchen operates.
• Growth is earned through demonstrated ability to learn, take direction, and execute at a high level. Reliability, urgency, attention to detail, and pride in your work are what separate you from the rest.
• This is a Yes Chef kitchen—listen closely and respect your chefs and peers. If your goal is to move into prep or a cooking position one day, pay close attention to how the kitchen works and ask questions when the time is right.

Come to work ready and prepared to contribute. “Everything you want is on the other side of hard.” We are here to make each other better. Our goal is to be the best every day and build a team that takes pride in a common standard of excellence.

Basic Required Tools

• Non-slip kitchen shoes
• Notebook

Job Duties & Responsibilities

• Maintain a clean, organized, and efficient dishwashing area throughout the entire shift.
• Wash, rinse, sanitize, and properly store all plates, utensils, cookware, sheet trays, containers, and kitchen tools.
• Return all clean equipment, cookware, plates, and utensils to their proper storage locations promptly.
• Operate the dish machine and three-compartment sink according to established sanitation procedures, including proper temperatures and chemical concentrations.
• Keep the culinary team supplied with clean pans, utensils, cutting boards, containers, sheet trays, and other necessary equipment throughout service.
• Stay ahead of service by prioritizing equipment needed by the line and communicating with cooks and chefs when priorities change.
• Adhere to all safety and sanitation standards, including proper handwashing, chemical handling, knife safety, spill response, and safe handling of hot equipment.
• Empty trash, recycling, compost, and other waste containers before they become full or interfere with kitchen operations.
• Maintain clean dish racks, sinks, shelving, chemical stations, and surrounding work areas throughout the shift.
• Sweep and mop kitchen floors as needed and maintain clean mats, drains, walls, and hard-to-reach areas according to the cleaning schedule.
• Maintain a positive attitude and consistent communication with cooks, chefs, and fellow stewards throughout the shift.
• Demonstrate eagerness to learn, grow, and take on greater responsibility.
• Maintain appropriate stocking levels of chemicals, towels, trash bags, gloves, and dishwashing supplies.
• Execute daily dish area and kitchen breakdown, ensuring equipment is washed, floors and drains are cleaned, trash is removed, and the area is organized before clocking out.

Pay: $16.00 - $18.00 per hour

Expected hours: 40.0 – 45.0 per week

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Work Location: In person