Dishwasher

Biscuits & Butter is a breakfast, brunch, and lunch eatery built around exceptional food, thoughtfully crafted beverages, genuine hospitality, and memorable guest experiences.

A clean, organized, and properly maintained kitchen is essential to everything we do. Our Dishwashers are a critical part of the Biscuits & Butter team and help ensure our kitchen, dining room, bar, and service teams always have the clean equipment and supplies they need to operate efficiently.

The Dishwasher is responsible for maintaining the cleanliness and sanitation of dishes, glassware, utensils, cookware, kitchen equipment, and designated Back-of-House areas.

This position is also responsible for keeping the dish area organized, maintaining a steady supply of clean items for the restaurant, properly handling trash and waste, assisting with kitchen cleanliness, and supporting the Back-of-House team when needed.

The ideal candidate is dependable, hardworking, organized, safety-conscious, and able to work efficiently in a fast-paced environment.

This role is essential to the success of the entire restaurant. When the dish area runs efficiently, the kitchen and service teams are able to do the same.

• Wash, rinse, sanitize, and properly store dishes, plates, bowls, glassware, silverware, cookware, utensils, and kitchen equipment.
• Operate commercial dishwashing equipment safely and according to established procedures.
• Maintain a continuous supply of clean dishes and equipment throughout service.
• Sort and organize dirty dishes before washing.
• Properly scrape and dispose of food waste.
• Return clean items to their designated storage locations.
• Keep the dishwashing area clean, organized, and free of unnecessary clutter.
• Monitor dish machine temperatures and/or sanitizer levels according to required procedures.
• Clean and sanitize sinks, counters, racks, carts, and surrounding work areas.
• Remove trash, cardboard, and other waste as assigned.
• Maintain clean and safe floors.
• Immediately address spills and potential slip hazards.
• Assist with cleaning kitchen equipment and Back-of-House areas.
• Support Prep Cooks and kitchen employees with approved tasks when dish volume allows.
• Complete all assigned opening, running, and closing duties.
• Follow all Biscuits & Butter food safety, sanitation, and workplace safety procedures.

Every item returned to service must be clean, sanitized, dry, and ready for use.

Dishwashers are expected to:

• Properly scrape and pre-rinse items when required.
• Load dishwashing equipment correctly.
• Avoid overcrowding dish racks.
• Follow proper wash, rinse, and sanitizing procedures.
• Inspect items after washing.
• Rewash anything that is not completely clean.
• Allow items to properly air dry according to sanitation procedures.
• Never towel-dry items when prohibited by food safety procedures.
• Store clean items only in designated clean areas.
• Keep dirty and clean dishes properly separated.
• Maintain appropriate sanitizer concentrations and temperatures as required.
• Immediately report equipment or sanitation problems to management.

If an item is not completely clean, it is not ready for use.

Weekend and holiday brunch periods can create significant dish volume within a short period of time.

During high-volume service, Dishwashers are expected to:

• Maintain a steady and organized workflow.
• Prioritize items needed immediately by the kitchen and service teams.
• Prevent dirty dishes from accumulating unnecessarily.
• Keep clean plates, silverware, glassware, cookware, and utensils circulating.
• Communicate when essential items are running low.
• Keep the dish area organized even during peak volume.
• Ask for assistance when necessary before the station becomes overwhelmed.
• Continue following proper sanitation procedures regardless of volume.
• Maintain safe and clear walkways.

Being busy is never a reason to sacrifice cleanliness or sanitation.

Dishwashers play an important role in maintaining overall Back-of-House cleanliness.

Responsibilities may include:

• Sweep and mop designated kitchen areas.
• Clean walls, floors, mats, and drains as assigned.
• Clean sinks and dishwashing equipment.
• Remove trash and recycling.
• Break down cardboard.
• Maintain clean trash containers.
• Assist with cleaning kitchen equipment.
• Help maintain clean storage areas.
• Clean employee and service areas when assigned.
• Assist with scheduled deep-cleaning projects.
• Maintain clean and organized chemical-storage areas.

Dishwashers may be responsible for assisting with restaurant trash and waste procedures.

This includes:

• Remove trash before containers overflow.
• Replace trash liners.
• Transport trash safely to designated disposal areas.
• Break down cardboard properly.
• Keep waste areas clean and organized.
• Follow procedures for disposing of broken glass and sharp objects.
• Never place hands directly into trash containers.
• Immediately report leaks, spills, broken glass, or other hazards.
• Follow recycling procedures when applicable.

Dishwashers work with commercial cleaning products and equipment and must follow all safety procedures.

Dishwashers must:

• Use cleaning chemicals only as directed.
• Never mix chemicals.
• Store chemicals in designated locations away from food.
• Wear required protective equipment when appropriate.
• Understand proper sanitizer usage.
• Operate dish machines according to training.
• Never attempt unauthorized equipment repairs.
• Immediately report malfunctioning equipment.
• Follow procedures for handling broken glass and sharp objects.
• Maintain dry and safe walking surfaces whenever possible.

Biscuits & Butter Dishwashers work closely with:

• Kitchen Manager
• Prep Cooks
• Line Cooks
• Food Runners
• Bussers
• Bartenders / Baristas
• Barbacks
• Servers
• Restaurant Management

Dishwashers are expected to:

• Communicate professionally with all team members.
• Prioritize items the kitchen urgently needs.
• Communicate when supplies or chemicals are running low.
• Assist other Back-of-House employees when dish responsibilities are under control.
• Maintain respectful communication during high-volume periods.
• Complete assigned side work before leaving.
• Ask management where help is needed during slower periods.
• Take ownership of the cleanliness and organization of the dish area.

At Biscuits & Butter, every position contributes to the guest experience—even the positions guests may never see.

Opening duties may include:

• Prepare the dishwashing station.
• Verify dish machines and sinks are operational.
• Check required chemicals and sanitizer.
• Organize dish racks and cleaning supplies.
• Ensure trash containers are prepared.
• Verify clean dishes and utensils are properly stored.
• Inspect floors and work areas for cleanliness and safety.
• Communicate equipment or supply concerns before service begins.

Closing duties may include:

• Wash and sanitize all remaining dishes, cookware, utensils, and equipment.
• Properly store all clean items.
• Drain and clean dishwashing equipment according to procedures.
• Clean and sanitize sinks and work surfaces.
• Sweep and mop assigned areas.
• Clean floor mats and drains when assigned.
• Empty and clean trash containers.
• Remove trash and cardboard.
• Organize cleaning supplies.
• Complete assigned deep-cleaning responsibilities.
• Leave the dish area clean, organized, and prepared for the next shift.
• Receive management approval before leaving.