Dish Machine Operator

ESSENTIAL DUTIES:

• Ware washing – china, silverware, pots & pans.
• Ware/silverware stacking/ sorting and distribution
• Trash disposal
• Sweeping and mopping
• Removal and cleaning of floor mats
• Parking lot upkeep

Physical functions:  

Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload.

Mental functions:  

Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. 

METHODS, TECHNIQUES, PROCEDURES:

• Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing.
• Pre-rinse all china.  Follow proper racking procedures.
• Sort and pre-rinse all silverware.  Follow proper racking procedures. 
• Clean pots/pans, grates, other items and/or equipment from cooks’ line.
• Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area.
• Transport trash from the indoor receptacles to the outdoor bin.  Outdoor trash container approximately 4-5 feet high.
• Remove all floor mats and sweep/mop floor and clean mats.
• Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided.
• Pick up debris in parking lot and surrounding area.  Pull weeds occasionally.

OUPUT:

Perform tasks quickly.  Volume of business in the restaurant creates an urgent atmosphere.  Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing.  Failure to satisfactorily perform tasks will result in oral and/ or written warnings.  Continued unsatisfactory performance may result in termination.

EQUIPMENT, TOOLS, MATERIALS:

Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops.

WORKING CONDITIONS:

• Temperatures; heated in winter, cooled in summer.  Hot and humid; 70-110 degrees indoors.
• Wet floors, possible raised areas ie: steps and in some areas – ramps.
• Hands in water and wet constantly.
• Standing for 6-9 hours per shift, feet may get wet.
• Possibility of cuts, bruises, scrapes, burns, slip/fall
• Moderate ventilation
• Exposure to odors, fumes, bright lighting

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area.  Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

Welcome to Cattle Baron Restaurants, Inc.,
Serving the best steaks, salad and seafood this side of the Pecos!
Cattle Baron Restaurants, Inc. is a privately held company founded
In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased
“Bob’s Steak House” upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to “Cattle Baron Steak & Seafood Restaurant” Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff’s passing in 2010, his family continues the operations of the company proudly maintaining Jeff’s legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro.