Report to Executive Chef, Sous Chef, Restaurant Manager
The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for
china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position
also ensures the dishwashing area is maintained as a clean, safe and sanitary facility.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send
through dish machine.
Sort and stack clean dishes. Carry clean dishes to cook’s line and other proper storage areas. Rewash soiled
dishes before delivering.
- Change dishwater in dish machine every hour.
- Wash pots, pans and trays by hand.
- Remove trash and garbage to dumpster.
- Set up or break down dishwashing area.
- Clean and roll/unroll mats.
- Fill/empty soak tubs with cleaning/sanitizing solutions.
- Sweep/mop floors.
- Assemble/disassemble dish machine.
- Sweep up trash around exterior of restaurant and garbage dumpster.
- Conduct general restaurant and restroom cleaning as directed.
- Wipe up any spills to ensure kitchen floors remain dry.
- Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures.
- Do not touch dirty dishes before touching clean dishes without washing hands first.
- Customer/Client Focus.
- Communication Proficiency.
- Time Management.
This job operates in a kitchen environment. This role routinely uses sinks and dishwashers and tools to clean
kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors,
garbage disposals and cleaning chemicals.
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. The employee is occasionally required to sit; climb or balance; and
stoop or kneel. The employee must frequently lift and/or move objects up to 10 pounds and occasionally lift
and/or move objects up to 25 pounds. Specific vision abilities required by this job include close vision,
distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Kitchens are fast-paced and require a chef to work long hours, including nights, weekends and holidays. Being
able to stand for long periods of time on his feet is required. Having a good sense of smell and taste is also
important since a saucier tastes and adjusts recipes as needed. In addition, good time management skills are
important because a kitchen moves fast and requires a saucier to be organized, prepared and complete dishes
The statements contained herein reflect general details as necessary to describe the principle functions of this
position, the level of knowledge and skill typically required, and the general scope of responsibility, but
should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as
assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or
otherwise to balance the work load, gain additional experience to further the individual’s professional
Equal Opportunity Employer. It is Anaheim White House Restaurant’s policy to recruit, hire, train, and promote
in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or
mental disability, age, medical condition, marital status, military service, sexual orientation, or any other
basis protected by law.