Required Years of Experience
1 year
Job Details
Job Title: Dishwasher
Location: New Museum (Bowery, Manhattan)
Reports To: Executive Chef / Sous Chef
About:
This role keeps service moving by maintaining a clean, organized dish station and ensuring the kitchen and FOH have what they need—plates, glassware, cookware, and a sanitary environment.
Who You Are
You’re dependable, fast, and take pride in doing essential work extremely well. You show up, stay focused, and keep the station clean.
- Restaurant dish experience preferred but not required
- Strong work ethic, stamina, and attention to cleanliness
- Team-first attitude; willing to jump in where needed
- Full availability, including nights/weekends
Responsibilities
- Wash and sanitize dishes, glassware, flatware, pots/pans, and kitchen tools
- Maintain dish station organization: proper sorting, storage, and restocking
- Assist with receiving/put-away, trash/recycling, and end-of-night breakdown
- Keep BOH areas clean and safe (floors, mats, drains, equipment wipe-downs)
- Communicate supply needs (soap, sanitizer, towels, etc.) to leadership
Compensation Details
Compensation: Hourly ($19.00 - $20.00)
Required Skills
Ability to Work Under Pressure
Time Management Skills
Adaptability
Collaboration With Kitchen Staff
Attention to Detail
Problem Solving Skills
Physical stamina for long shifts
Ability to Follow Safety Protocols
Read more
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Oberon is conceived as a multisensory dining experience rooted in storytelling and locality, prioritizing sustainability, thoughtful design, and cultural connections. Part of the museum’s 60,000 sq ft expansion, this restaurant goes beyond traditional museum dining to serve as a true neighborhood destination for the art world. Developed in close collaboration with leading contemporary artists, the space features commissioned designs and works by Ian Cheng, Laurie Anderson, and Minjea Kim. The menu is created by Julia Sherman - artist, cookbook author, and force behind Salad for President, and who is the restaurant's Executive Chef and Director of Artists’ Partnerships. The menu will include a variety of seasonal dishes that are artful, approachable, and elevated.
