Torchora
Back to Home

Key Responsibilities and Required Skills for Dishwasher

💰 $ - $

HospitalityFood ServiceEntry Level

🎯 Role Definition

The Dishwasher is an essential back-of-house team member responsible for maintaining a clean, safe, and efficient kitchen environment. This role supports cooks, servers, and management by ensuring all dishware, glassware, utensils, and kitchen equipment are washed, sanitized, stored properly, and ready for service. The Dishwasher helps uphold food safety standards, streamlines kitchen flow during peak periods, and participates in routine and deep cleaning tasks to prevent cross-contamination and equipment downtime.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Busser or Food Runner in a restaurant environment
  • Kitchen Porter or Steward in catering/hospitality
  • Entry-level food service or cafeteria attendant

Advancement To:

  • Prep Cook or Line Cook (with culinary training or demonstrated skill)
  • Lead Dishwasher / Steward (supervisory role)
  • Kitchen Supervisor or Stewarding Manager
  • Catering Kitchen Lead or Operations Assistant

Lateral Moves:

  • Catering Assistant
  • Food Service Stock/Receiving Clerk
  • Pantry or Prep Station Assistant

Core Responsibilities

Primary Functions

  • Operate commercial dishwashing equipment efficiently and safely, including conveyor dishwashers, low- and high-temperature machines, and glass washers, ensuring proper cycle selection, chemical dosing, and temperature monitoring to meet sanitation standards.
  • Scrape, sort, and pre-rinse plates, pans, utensils, and cookware to remove food debris and prevent machine clogs, prioritizing items by service needs to maintain quick turnaround during busy periods.
  • Hand-wash delicate items, specialty cookware, and large pots or pans that cannot be mechanically washed, using appropriate detergents and sanitizers and drying items to a hygienic standard.
  • Inspect all cleaned items for food residue, spotting, chips, or damage; rewash or tag out damaged items and report repeat problems to kitchen management to preserve service quality and safety.
  • Load and unload dishwashers, racks, and trays in a manner that maximizes wash coverage, prevents breakage, and reduces rewash rates, while maintaining safe lifting and stacking techniques.
  • Maintain and replace cleaning chemicals, sanitizers, and detergents according to inventory levels and safety guidelines; follow manufacturer instructions for safe handling and storage of hazardous chemicals.
  • Monitor and record dishwasher temperatures, sanitizer concentrations, and machine performance checks as required by HACCP and local health regulations, escalating equipment malfunctions promptly.
  • Organize and store clean plates, glassware, silverware, and cookware in designated areas for quick access by line cooks and servers, labeling and rotating stock to prevent cross-contamination and ensure first-in, first-out usage.
  • Empty and clean filters, strainers, and collection trays on commercial dishwashers regularly to maintain machine performance and reduce unscheduled downtime during service.
  • Remove and dispose of trash, recycling, and compostable waste from the dish area and other kitchen zones, following local disposal rules and the restaurant’s sustainability practices.
  • Assist kitchen staff with basic prep tasks during slow periods, such as peeling, chopping, portioning, or plating support, while maintaining cleanliness and minimizing cross-contamination risks.
  • Perform daily, weekly, and monthly cleaning checklists for the dish area, including sanitizing counters, walls, floors, drains, sinks, shelving, and machine exteriors to maintain a safe working environment.
  • Participate in scheduled deep-clean operations, including dismantling and sanitizing dishwasher components, pressure washing floor drains, and degreasing hoods or exhaust areas as assigned.
  • Receive and inspect incoming deliveries of glassware, cookware, and cleaning supplies for accuracy and quality; report discrepancies and help restock storage areas in an organized manner.
  • Label and organize lost or broken dishware and equipment, maintain a log of damaged inventory, and recommend replacements to management to ensure service continuity.
  • Follow all food safety procedures, including handwashing protocols, glove use, and separation of cleaning chemicals from food-prep areas, to prevent contamination and support compliance with health inspections.
  • Communicate proactively with cooks, servers, and supervisors about dish needs, timing, and any equipment issues to keep service running smoothly and reduce service bottlenecks.
  • Train and mentor new dish staff on standard operating procedures, safety protocols, proper use of chemicals, machine operation, and efficient workstation habits to reduce mistakes and maintain consistency.
  • Adhere to personal protective equipment (PPE) requirements—waterproof aprons, non-slip shoes, gloves—and report unsafe conditions to supervisors immediately to reduce workplace injuries.
  • Maintain consistent, punctual attendance and flexibility to work nights, weekends, holidays, and split shifts as required by the kitchen schedule to cover peak service times.
  • Conserve energy and resources by following best practices for water usage, machine run times, and efficient staffing, contributing to cost control goals and sustainable operations.
  • Document and report recurring sanitation issues, pest sightings, or health risks to management, participate in corrective action plans, and support health inspection preparation and follow-up activities.

Secondary Functions

  • Support line staff during peak service by quickly staging cleanware and communicating priorities to expedite plating and service.
  • Assist with simple inventory counts of cleaning supplies and dishware, flagging low-stock items to the manager to avoid supply disruptions.
  • Help maintain a safe back-of-house flow by setting up temporary staging areas for cleaned items during service and clearing pathways for servers and cooks.
  • Participate in cross-department initiatives such as sustainability drives (recycling, composting) and food waste reduction efforts coordinated by management.
  • Occasionally support front-of-house tasks such as breaking down bulk deliveries, organizing glassware for events, or assisting banquet staff during large functions.

Required Skills & Competencies

Hard Skills (Technical)

  • Proficient operation of commercial dishwashing machines (conveyor, flight, undercounter) including loading patterns, cycle selection, and troubleshooting common issues.
  • Knowledge of sanitation standards, sanitizer concentration testing (chlorine, quaternary ammonium), and temperature control in line with HACCP and local health department regulations.
  • Safe handling, mixing, storage, and disposal of cleaning chemicals and detergents using Material Safety Data Sheets (MSDS) or Safety Data Sheets (SDS) guidelines.
  • Ability to hand-wash and finish delicate glassware and specialty cookware using proper techniques to avoid breakage and maintain presentation quality.
  • Basic maintenance skills for kitchen equipment (cleaning filters, replacing gaskets, basic unclogging) and ability to log maintenance requests for complex repairs.
  • Inventory control basics for cleaning supplies, dishware, and small wares with the ability to perform simple counts and report reorder needs.
  • Familiarity with PPE requirements and safety best practices, including slip-resistant footwear, aprons, and proper lifting mechanics.
  • Competence in segregating waste streams (trash, recycling, compost) and following kitchen sustainability protocols.
  • Ability to read and complete simple temperature and sanitizer logs, checklists, and incident reports.
  • Basic communication tools: radio/handheld order communication and clear verbal communication during busy service.

Soft Skills

  • Strong attention to detail to ensure items are hygienically clean, undamaged, and stored correctly for rapid reuse.
  • Physical stamina and endurance to stand, bend, lift, and carry heavy racks and trays for extended periods in a hot, fast-paced environment.
  • Time management and prioritization skills to triage washing tasks and keep pace with service demand without compromising sanitation.
  • Teamwork and collaboration, working seamlessly with cooks, servers, and supervisors to maintain efficient kitchen flow.
  • Reliability and punctuality with a professional attitude and willingness to work flexible shifts, including nights, weekends, and holidays.
  • Adaptability to changing service volumes and willingness to take on varied back-of-house tasks as needed.
  • Good communication and listening skills to understand direction, report issues, and coordinate with teammates under pressure.
  • Problem-solving mindset to identify root causes of recurrent issues (e.g., recurring breakage or machine faults) and propose practical fixes.
  • Integrity and accountability in following food safety procedures, reporting incidents, and maintaining accurate logs.
  • Positive attitude and customer service awareness, understanding how back-of-house work impacts the guest experience and cooperating to support seamless service.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent preferred but not required; on-the-job training is commonly provided.

Preferred Education:

  • Food safety certification (e.g., ServSafe Food Handler) or completion of short courses in sanitation and hygiene.
  • Vocational coursework or certificate in hospitality, culinary fundamentals, or stewarding operations is a plus.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts
  • Food Service Operations

Experience Requirements

Typical Experience Range:

  • 0–2 years in food service, catering, or hospitality roles; prior experience in a high-volume kitchen is advantageous.

Preferred:

  • 1+ year operating commercial dishwashing equipment in restaurants, hotels, hospitals, or institutional kitchens and demonstrable knowledge of HACCP or local health code requirements.
  • Experience in fast-paced, high-volume settings (banquets, catering, quick-serve and full-service restaurants) with a track record of reliability and teamwork.

Keywords: dishwasher job responsibilities, commercial dishwasher operator, kitchen sanitation, food safety, HACCP, ServSafe, stewarding, back-of-house, hospitality careers, entry-level food service.

Explore More Careers