Dishwasher

Join the culinary team at Rock Creek Cattle Company and help keep our fast-paced kitchen running smoothly. As a Dishwasher, you’ll ensure our chefs and servers have the clean, sanitized tools they need to create exceptional dining experiences for our Members and Guests. If you’re dependable, hardworking, and enjoy being part of a supportive team, this is a great opportunity to grow within a friendly and high-energy environment.

Seasonal Opportunity: Approximately April 27, 2026 - October 11, 2026

Shifts: part-time / full-time

Hours: 20-50 weekly hours available / 8-10 hour shifts daily

Job Summary: The Dishwasher supports exceptional dining experiences by ensuring all tableware, cookware, smallwares, and service equipment are cleaned, sanitized, and returned to service quickly and safely. This role maintains a clean, organized, and safe dish area; operates dish machines and multi-compartment sinks according to standards; and keeps steady communication with Management and the kitchen team regarding progress, needs, and any setbacks. Responsibilities may shift with operational demands, so flexibility, teamwork, and professionalism are essential.

Duties/Responsibilities:

• Wash, rinse, and sanitize dishes, glassware, flatware, pots, pans, sheet trays, and utensils using dish machines and multi-compartment sink procedures in accordance with Company and regulatory standards.
• Verify sanitizer concentration and water temperatures; change water and sanitizing solution as needed to ensure effective cleaning and food safety.
• Pre-scrape, rack, and stage items to maximize machine efficiency and prevent breakage; rotate racks by priority.
• Inspect all items exiting the machine for cleanliness; rewash as needed.
• Air dry items per standards—no towel drying of sanitized ware unless directed by procedure.
• Delime dish machines as scheduled; clean strainers and spray arms daily.
• Maintain adequate levels of clean tableware and cookware for dining room, kitchen, and bar; communicate proactively about shortages or surges in demand.
• Return clean items to designated storage locations; follow labeling and par standards for plates, bowls, ramekins, glassware, and smallwares.
• Organize incoming dirty dish flow to avoid cross-contamination (e.g., raw protein tools separate from ready-to-eat contact items).
• Set up and break down the dish station efficiently, including filling sinks, checking chemicals, and preparing racks and mats.
• Keep the dish area clean and organized throughout service: sweep, squeegee, and mop; keep drains and floors clear; promptly clean spills.
• Complete side work and closing duties (clean machine, wipe and sanitize surfaces, break down and clean mats, empty trash/recycling, secure chemicals).
• Check out with Management before clocking out.
• Use chemicals and cleaning agents safely and according to training (e.g., SDS awareness, correct dilution, never mixing chemicals).
• Wear required PPE (e.g., gloves, aprons, non-slip footwear) and follow knife, slicer, and equipment safety procedures.
• Proactively warn employees and Members about hazards (e.g., wet floors, hot items, sharp objects); post caution signs when appropriate.
• Promptly report injuries, accidents, near misses, equipment malfunctions, and other high-risk issues to Management.
• Follow Company cleanliness standards, personal hygiene expectations, and basic food safety practices to prevent cross-contamination (e.g., separate raw/ready-to-eat tools).
• Assist with cleaning public and back-of-house areas as directed (e.g., patio sweeping, dining room mopping, bussing support during peak periods).
• Assist with basic prep during downtime if trained and directed (e.g., washing/peeling vegetables, portioning, labeling).
• Break down boxes and remove trash frequently; replace liners and maintain dumpster areas neatly.
• Communicate clearly with BOH and FOH teams regarding priorities and changing volume.
• Participate in daily pre-shift and mandatory staff meetings.
• If required by law, notify and receive approval from Management before taking breaks.
• Record time worked accurately through proper clock-in/clock-out procedures; monitor weekly hours and notify Management when approaching overtime thresholds.
• Maintain a professional appearance and uphold RCCC service culture and values.
• Perform other ad hoc tasks as needed—supporting the team during unexpected or high-demand moments.