A dishwasher cleans plates, pots, glassware, and utensils so the kitchen and dining room always have what they need. It is an entry-level back of house role that keeps the whole operation moving and is a common first step into cooking. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Fill the dish machine with water and chemicals and check temperatures
- Set up the dish pit with racks, trays, and a clean rinse area
- Test sanitizer strength with test strips and record it if required
- Check that trash cans have liners and the floor mats are in place
- Take stock of clean pans and plates and move them to the stations
During service
- Scrape and load racks quickly so the pile does not stack up
- Run racks through the machine and unload them carefully
- Hand wash pots and pans as cooks drop them off
- Stack and deliver clean dishes to the line, bar, and server stations
- Keep the pit and floor clear of slick spots
- Swap out dirty water and sanitizer in sinks and buckets on schedule
- Communicate with cooks if you need more space or are running low on a pan or tray
Closing duties
- Drain, clean, and delime the dish machine as directed
- Wash and put away the last of the pots, pans, and utensils
- Scrub the dish pit sinks, walls, and floor drains
- Empty and rinse trash cans and take bags to the dumpster
- Mop the kitchen floor and set mats out to dry
Weekly duties
- Deep clean floor drains, hoses, and the area under the dish machine
- Clean and sanitize garbage cans and the dumpster area
- Check chemical supplies and tell the manager what to reorder
- Help the kitchen with deep cleaning tasks like shelves or walk-in floors
Writing a posting? The dishwasher job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.