Dishwashers - O'Charley's Team Members

AtO’Charley’s, we look for specific traits in our Dish Operators. Friendly, outgoing, possesses

good communication skills, organized and able to think and act quickly and effectively. Retains

self-composure. Possesses a sense of urgency and timing, sets high standards, quality

conscious and has an eye for detail. Takes pride in personal appearance and has a sense of

dedication to the team. Displays integrity and honesty in all aspects of work.

Sets up and breaks down dish machine, including arms, screens and baskets. Cleans and

polishes machine thoroughly, removing any paper and hosing down interior. Checks

machine to be sure it is operating correctly and reports any defects immediately. Knows

and implements preventive maintenance procedures.

Washes and stores, in the correct place, all dishes, small wares and glasses. Presoaks,

racks and washes silverware according to O’Charley’s procedures. Checks water

temperature during dishwashing to ensure proper temperature.

Checks trash for silverware, ramekins, etc. with a Manager. Removes trash from dishroom

and places in dumpster. Cleans and sanitizes garbage cans and keeps liners in cans at all

times.

Cleans and keeps dishroom and detergent storage ara neat. Constantly works to keep

floors dry.

Works as a team with all O’Charley’s team members, most specifically with Line Cooks, to

maintain a clean kitchen area and efficient food service.

Performs other related duties as assigned by a Manager.

Dish Machine Operating Procedures | Silverware Procedures

Preventive Maintenance Measures | Standards

Proper Chemical Usage | Cleaning Procedures | Guest Interaction

Able to speak and understand the primary language of the work location. Able to stand for long

periods of time and move from area to area in the kitchen. Able to exert fast-paced mobility for

periods of up to five (5) hours in length. Has the ability to bend, stoop, lift and carry pots, pans,

bustubs and other items up to 50 pounds in weight on a regular and continuous basis. Able to

learn dish operating procedures. Able to be subject to wet floors, temperature extremes and

loud noises.

Everyone’s (first and) LAST responsibility is to ensure our guests have a great experience. That

being said, there are going to be times when we will make a mistake. Mistakes are okay, as

long as we take EVERY action possible to correct them and learn from them. Which do you

think worse? Telling a manger what happened so it can be corrected, or letting an angry guest

leave without attempting to make them happy? It is imperative that all guests leave knowing we

cared about their individual situation, that we put ourselves in THEIR shoes, recognized their

needs, and did everything possible to strive for a win-win situation.