Dishwasher job description template

Position Identification

1. Position Summary

The Dishwasher maintains sanitation, cleanliness, and operational readiness across all dishware, glassware, flatware, cookware, and kitchen scullery areas. This role protects public health and operational flow by sanitizing culinary equipment and serving vessels in alignment with provincial food safety standards and workplace hazardous materials procedures. Operating primarily in the dish pit and kitchen line, the Dishwasher ensures culinary and front-of-house teams have uninterrupted access to clean equipment during service shifts. The primary outcome of this role is a safe, clean, orderly, and fully sanitized kitchen environment that meets commercial hygiene standards and enables prompt guest service.

2. Key Responsibilities

2.1 Warewashing and Sanitization (30% of Time)

• Operates commercial dish machines, pot washers, and three-compartment sink systems according to manufacturer instructions and public health temperature guidelines.
• Pre-scrapes, sorts, racks, and washes plates, bowls, glassware, cutlery, and cooking utensils to remove food residue and achieve full sanitization.
• Verifies wash and rinse water temperatures and chemical sanitizer concentrations using test strips, logging results per shift in [HRIS_NAME] or physical sanitation logs.
• Unloads, inspects, and restocks clean dishware in designated storage zones, setting aside chipped or damaged wares for supervisor review and inventory tracking.

2.2 Cookware and Heavy Equipment Decontamination (15% of Time)

• Decontaminates heavy cookware, sheet pans, stock pots, inserts, and cooking utensils using designated soak tanks, scouring tools, and degreasers.
• Scrapes, washes, and sanitizes line cook station trays, cutting boards, and prep containers immediately upon turnover to avoid cross-contamination.
• Transports cleaned kitchen vessels and heavy cookware back to prep and cooking stations safely without disrupting culinary workflows.
• Cleans line filters, grease traps, and ventilation hood parts on a scheduled maintenance rotation designated by [REPORTS_TO_TITLE].

2.3 Scullery and Station Sanitation (15% of Time)

• Cleans, de-scales, and drains commercial dish machines at shift end, clearing scrap baskets, spray arms, and interior curtains.
• Sweeps, scrubs, squeegees, and mops wet scullery floors, dish pit areas, and walk-in cooler access routes throughout each shift.
• Cleans and sanitizes worktables, walls, sink basins, splash zones, and chemical dispensing stations to maintain clean inspection standards.
• Replenishes handwashing stations with soap, single-use paper towels, and approved sanitizing solution continuously across the shift.

2.4 Waste Management and Recycling (15% of Time)

• Empties food waste bins, organic compost bins, recyclable packaging, and general refuse containers before bins reach fill capacity.
• Transports commercial trash bags and organic bins to outdoor dumpsters, compactors, or grease collection areas safely and hygienically.
• Cleans, sanitizes, and relines interior trash cans and organic waste bins after every disposal run to minimize odour and pest risks.
• Breaks down cardboard packaging, crates, and bulk food containers, sorting them into designated recycling bins per municipal waste regulations.

2.5 Chemical Handling and Safety Compliance (10% of Time)

• Handles, mixes, and stores commercial cleaning chemicals, detergents, and sanitizers in accordance with Workplace Hazardous Materials Information System (WHMIS) standards.
• Wears [REQUIRED_PPE], including non-slip waterproof footwear, heavy-duty rubber aprons, heat-resistant gloves, and eye protection during chemical transfers and machine teardown.
• Reports malfunctioning chemical injectors, leaking plumbing, electrical hazards, or damaged machinery immediately to [OWNER_OR_MANAGER].
• Maintains clean, uncluttered chemical storage shelves with all containers legibly labelled per federal and provincial hazard communication requirements.

2.6 Kitchen Support and Inventory Assistance (10% of Time)

• Assists with receiving and unboxing food and dry goods shipments, transferring goods to dry storage shelves, coolers, or freezers under supervisor direction.
• Restocks line prep areas with clean sheet pans, hotel pans, mixing bowls, and prep containers before peak service periods.
• Performs light facility support, such as moving floor mats for pressure washing or clearing floor drains of debris.
• Supports kitchen prep cooks with basic non-knife tasks during emergency rush periods when assigned by [REPORTS_TO_TITLE].

2.7 Opening, Changeover, and Closing Duties (5% of Time)

• Completes shift opening checklists by turning on dish machines, checking chemical draw tubes, running pre-heat cycles, and preparing soak sinks.
• Performs mid-shift changeover cleaning between lunch and dinner services to reset the dish line and clear accumulated dirty inventory.
• Executes closing checklists, including final chemical burn, deep floor scrub, exterior trash bin lockup, and chemical room securement.
• Signs off on completed sanitation logs and reports operational concerns or broken equipment to [REPORTS_TO_TITLE] before departure.

3. Qualifications & Experience

Role Qualifications and Defensible Hiring Criteria

4. Competencies

Role Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Physical and Environmental Demands

This information defines the physical demands of the role for accommodation analysis under human rights legislation and occupational health and safety standards.

Physical and Environmental Demands Summary

5.2 Performance Measures

Key Performance Indicators (KPIs)

5.3 Career Pathways

• Typical Prior Experience: Entry-level position; prior experience as a busser, general labourer, fast food service worker, or cleaner is helpful but not required.
• Typical Next Roles: Prep Cook, Line Cook, Kitchen Utility Supervisor, Host/Server, or Food Service Supervisor within [ORGANIZATION_NAME].

5.4 Position Acknowledgement

This job description outlines the primary accountabilities, qualifications, working conditions, and performance expectations for the Dishwasher role at [ORGANIZATION_NAME]. It is not designed to cover or contain a comprehensive listing of all activities, duties, or responsibilities required of the employee. Duties, responsibilities, and activities may change, or new ones may be assigned, with reasonable notice, in accordance with business operational needs and applicable provincial employment standards.

Employee Name (Printed): __________________________________________________

Employee Signature:      ___________________________   Date: _______________

Manager Name (Printed):  __________________________________________________

Manager Signature:       ___________________________   Date: _______________

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