DISHWASHER - Zea Rotisserie and Bar/Taste Buds Management

• Clean, sanitize, and organize all restaurant plateware, glassware, and silverware.
• Clean, sanitize, and organize all kitchen cookware, utensils, and storage containers.
• Maintain the cleanliness and organization of the kitchen, up to and including the kitchen floors, all storage areas, back dock area, and the entire dish station.
• Maintain the cleanliness and organization of the restaurant exterior, up to and including the parking lot, landscaping, and dumpster area.

Education and / or Experience
High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience.

Language Skills
Ability to read and comprehend simple instructions; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations with other employees; Ability to read, write, and understand written and spoken English language.

Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure.

Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and taste or smell. The employee must regularly lift and / or move up to 20 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud.

The temperature changes frequently depending on the area of the restaurant. The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and / or walk-in coolers, and 80 to 95 degrees in the kitchen area.

Floors are hard surfaces changing from tile to wood to carpet. Employee should have the ability to stand and walk on these surfaces in wet or dry conditions for the time duration of their scheduled shift.

Employees must have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in Physical Demands.

Lighting varies from dim in the dining areas to bright in kitchen production areas.

Employees may encounter food allergens such as nuts, tree nuts, fish, shell fish, milk, eggs, wheat, and soy.

Employees must follow all drug, alcohol, and smoking policies.

• Felexible Schedules
• Discounted Meals
• Closed Holidays
• Employee Assistance Program
• Life Insurance
• Medical, Dental, Vision
• Career Growth opportunities
• Awards and Recognition Program
• Paid Vacation
• Performance Based Pay
• Referral Bonus
• Wellness Program
• Industry Leading 401(k) & Match Program