. is seeking to hire a Dishwasher for our client in Westbrook, ME!
Benefits Available!
Weekly Pay!
$19.00/Hour

Shift Details: 6:00AM - 2:30PM

DESCRIPTION:

Culinary Expectation And Culinary Knowledge base:
Cafeteria functionality and service model.
Ability to understand mealtimes, flow, and help with last minute service needs as they arise.
Sanitation guidelines.
Follows all Client and Service Safe’s kitchen cleaning and sanitizing protocols.
Knife safety and comfortability.
Able to hold and comfortably use a knife to process basic produce, proteins after taking Client knife safety training under light direction from CDC, Sous, or Culinary Dining support staff. Demonstrates eagerness to expand this skillset by continually seeking opportunities to prep.
Food temperature and time restrictions essential
Food Temperature and Storage guidelines.
As outlined by Service Safe and Client safety guidelines.
Understands the Dishwasher or Stewards role is of highest importance to overall kitchen efficiency.
Basic recycling or composting facets after reviewing Client recycling and compost guidelines.

Technical Skill:
Currently comfortable or can work towards comfortability with the following Familiarity with Ware washing Equipment and basic processes.
General kitchen safety. Understands fast movement, quick decision making, and basic kitchen functionality to be able to interact with the workspace and coworkers in a safe and productive manner.
Applied knowledge of dish station management
estimating dry times and anticipating wash times for dish load completion. Prepares a new round in advance so machine can most efficiently run loads.
maintains order, cleanliness and safety in dish station by reducing surface debris, keeping drains clear, reducing whenever possible water splashing on the floor
organizing pots or pans or dishes or in a neat and orderly fashion within the station.
takes responsibility of dish storage within the venue as well, communicates about best practices regarding CDC’s station arrangement and actively keeps all dishware organized. Understands this is of highest importance to overall kitchen efficiency.
Anticipating equipment needs of cooks, ability to prioritize flow of needs (re wording).
Understands basic properties of, and notices changes in: ware washing equipment functions, chemical levels, safety equipment, pipes, grease trap, etc. in order to alert Lead or CDC to facilitate maintenance for optimal functionality.

Customer Service
Essential service flow.
Exhibiting awareness of mealtime needs.
Efficiently communicates with coworkers provides
Positive customer interactions when applicable. Position may require Steward to assist with service stations during mealtimes.
Steward is to interact with customers positively, with an emphasis on making their experience efficient, pleasant, and engaging.