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Asheville, North Carolina, United States
Onsite
Job Description
Starting pay is $17/hour. The dishwasher will be primarily responsible for washing and storing all dishes, glasses, flatware, pots, pans and other cooking utensils, and will maintain all aspects of kitchen sanitation. This position will also provide general assistance and support for the leadership, department, and company.
Weekend and evening availability is a priority for this position.
Benefits include:
Essential Job Duties:
1. Clean and store properly all pots, pans, and other utensils.
2. Clean sink and pots area after every shift.
3. Wash and store all dishes, glassware and silverware properly.
4. Required to maintain floor cleanliness through consistent mopping and sweeping of floors.
5. Clean dish machine.
6. Empty all garbage and clean cans when needed.
7. Daily cleaning of all food and beverage area as instructed, including walls, ceiling, lights, equipment, receiving area, etc.
8. Assist others in receiving and storing items from delivery truck, and ensures proper storage and rotation of product.
9. Maintain rear receiving areas and trash areas and mop areas in clean and orderly fashion.
Additional Responsibilities:
1. Ensure work area is clean at all times.
2. To maintain a clean working environment, where sanitation, health and safety standards are never compromised.
3. To conduct one’s self in accordance with the goals, culture, service standards and fundamental values of Biltmore.
4. Participate in department recycling program.
5. Other duties as assigned by the Sous Chef or Restaurant Chef.
6. May help kitchen with food prep on occasion.
7. Being a team player; where teamwork is a priority
8. Provides assistance and support for department, leadership, and the company.
Physical Requirements:
1. Lifting 50 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 20 pounds.
2. Requires walking or standing to a significant degree; will be standing entire shift, mainly in the dish area.
3. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
4. The employee may work in a restaurant or kitchen environment with fluctuations in temperature and conditions.
5. Will enter and exit coolers/freezers throughout work shift.
6. Will be exposed to chemicals during the work shift such as cleaning liquids, dish detergent, and others.
7. Must be able to work in a fast-paced & loud environment.
