The role of the Dishwasher/Kitchen Helper is to ensure all dishes, utensils, cutlery, pots and serving dishes are washed, dried and stored appropriately before and after each meal. S/he assists the Chef Manager if and when required with food preparation and service, and other duties. Where applicable, the Dishwasher/Kitchen Helper ensures the cleanliness of the dining room and sets tables prior to meals. The team of Dishwasher/Kitchen Helpers share the responsibility for washing all pots and pans.
Dishwasher/Kitchen Helpers report directly to the Dining Room Supervisor and/or Chef Manager.
Job Duties & Responsibilities:

• Ensure the dish/pot washing equipment is in good working order and that the necessary cleaning and rinsing agents are available.
• Clean and sanitize dishes and pots for the three meals daily.
• Ensure the dishwashing and pot-washing areas (counters, floors, machines) are kept clean at all times.
• Ensure the storage of dishes, pots, cutlery, and utensils is done appropriately and the area is clean.
• Ensure hot catering boxes are always clean & sanitized.
• Dispose of any garbage (wet and/or dry) after each meal and ensure the cleanliness and maintenance of garbage containers in the dishwashing area.
• Assist in the cleaning and the sanitation of the kitchen (clean counters, equipment, floors, refrigerators, etc.)
• Assist in the receiving and the storage of all food deliveries.
• Empty garbage cans and clean them after each meal.
• Other tasks may include the following: help to prepare salads; clean and peel vegetables; help with the food service at meal times; fill containers; make coffee; clean counters and floors; help with cooking and/or baking.
• All other duties as assigned by the Head Chef & Executive Chef.

Other information:

• Dishwasher/Kitchen Helpers must work together as a team and are required to work with many different people and personalities and must be flexible, adaptable and accommodating.
• Hours can be long at times (particularly during the first two weeks) and the work requires a good amount of energy.
• The facilities and the equipment available may range in quality from rough and barely adequate to superior and well equipped.
• Employees must adapt quickly to a new working environment and working conditions ( co-workers, work hours, etc.)
• S/he works under the supervision of the Head Chef (and/or his/her designate) and is required to follow the work schedule established by his/her supervisor.
• Dishwashers are in direct contact with various commercial and industrial cleaning solutions and detergents.

Other skills:

• Fast learner, hard worker, enthusiastic, good interpersonal skills, meticulous, physical strength.