Production Kitchen Dishwashers

These are entry-level positions in our organic/natural production kitchen/bakery.

You start by learning dishes, cleaning, and sanitation and can then move on to kitchen training.

TITLE:  Dishwasher                                   DEPARTMENT:  Bakery/ Commissary/ Café/

                                                                                 Prepared Foods

STATUS: PT/FT, Clerk, Union, Hourly           REPORTS TO:  Department Manager

JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. To wash, rinse, and sanitize all dishes. Clean department, equipment, and work areas while adhering to all sanitation standards. To aid in the daily preparation of Outpost products.

WORK ENVIRONMENT:  Fast paced dishroom and kitchen. Work near moving mechanical parts (i.e. dishwasher, disposal, mixers, oven, etc.) and in cold/hot working conditions (i.e. cooler or near stove). Ability to work in moderate and loud noise environments including, but not limited to: paging, human voices, and machinery. Position requires working during busy retail times, which include weekends, afternoons, and evenings.

ESSENTIAL DUTIES AND RESPONSIBILITES:

1.  Customer Service

1. Treat people fairly, consistently, and with respect.
2. Ensure efficient, informative, and friendly service according to established customer service vision and standards.

2.  Department Responsibilities

1. 1. Wash, rinse, and sanitize all dishes and utensils in accordance with established dishwashing procedures.
   2. Return all cleaned dishes and utensils to assigned place.
   3. At end of shift thoroughly scrub and sanitize outside of dish machine, dish machine filters, counter tops, and walls. Mop floor and take out garbage.
   4. Ensure all areas of the storage and dishroom are in clean, orderly condition.
   5. Complete all other cleaning tasks as assigned by department manager or supervisory staff.
   6. Prep ingredients for production.
   7. Practice established safety and sanitation procedures for cleaning and sanitizing equipment and other food contact surfaces.
   8. Follow safety guidelines in regards to lifting, knife handling, equipment operation, etc.
   9. Attend department meetings as scheduled.

3.  All Staff Duties

1. Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
2. Keep store orderly and clean.
3. Maintain a positive attitude.
4. Perform all other duties as assigned by department manager or supervisory staff.

KNOWLEDGE, SKILLS, ABILITIES:

• Outstanding customer service skills
• Attention to detail and good organizational skills
• Ability to handle multiple demands and work under time pressures
• Ability to follow through on systems, procedures, and policies

• Demonstrate objectivity, neutrality and calmness under pressure

• Regular, predictable attendance

• Effective communication skills

• Ability to read and comprehend instructions
• Ability to work in a fast-paced environment

ESSENTIAL PHYSICAL REQUIREMENTS:

• Standing, walking, bending, reaching
• Using hands or fingers to handle or feel
• Specific vision ability: close vision, distance vision, depth perception, and adjust focus
• Ability to climb up and down step stools
• Use of sharp cutting instruments
• Ability to lift up to 60 lbs.

IMPORTANT DISCLAIMER NOTICE: 

The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform.  The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or a work environment change.

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