Role Summary The Dishwasher performs a variety of duties including cleaning dishware, silverware and pots and pans. The role maintains all work areas in a clean and orderly fashion, ensuring proper sanitation and cleaning procedures as per the listed standards. Key Accountabilities Washing of all chinaware, glass ware, dishes, platters, basket, flat ware, cooking ware, kitchen utensils, Thermos containers, etc. Cleaning the floorCleaning the floor of the kitchen and all walk in refrigerators. General cleaning of the kitchen and contributing to the general to the general state of hygiene in the kitchen in the kitchen as per Provincial standards. Communicating any failure or malfunction of washing, cleaning equipment to the Executive Chef, Sous-chef or Head Chef. Basic preparations, peeling, cutting and transformation of raw vegetables, fruits. Displaying a sense of ownership in their work. Maintaining professional conduct and etiquette. Maintain a positive attitude that promotes teamwork within the restaurant. Performs other duties as assigned by the Sous Chef and Head Chef. Required Education & Experience High school diploma. A Food Safe certificate is an asset. Minimum 1 year in a professional kitchen.  Must be eligible to work in Canada. Required Knowledge, Skills & Abilities Previous dishwashing experience is an asset. Possess good health and safety habits. Must be personable and friendly. High energy and strong work ethic A positive and team-oriented attitude. Must be able to lift 50 pounds Must be able to work morning, evening and weekend shifts as business dictates