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Skills for Change Employment Ontario program offers a range of employment services, providing resources and supports that respond to both the career and employment needs of individuals and the skilled labour need of employers. Services include:

  • Information & Referral: for training opportunities such as Second Career, Apprenticeship, GED, Literacy and Basic Skills, Bridge Training programs and other Government services. Client Service Planning and Coordination: individual needs assessments, assistance with referrals, access to education, training or other community services
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Dishwasher / Sanitation

Posted: 16 February, 2017

Job Description for a Dishwasher / Sanitation


Title: Dishwasher / Sanitation



Position Reports to: Chef, Sous Chef or Kitchen Manager



Basic Functions:

Properly cleans and sanitizes all dishes, glassware, utensils and pots. Responsible for maintaining dish room and dish machine. Assists with cleaning other areas of the restaurant as requested.



Tuesday and Wednesday: 4:00pm to 12midnight

Saturday and Sunday:  7:00am to 2:00pm


Essential Functions:

  1. Can operate dish machines to company and manufacturer specifications.
  2. Uses proper measurements of detergent and sanitizer in the dish machine.
  3. Restocks all dishes, glassware, utensils, pots, and pans.
  4. Removes all garbage.
  5. Breaks down, cleans, and sanitizes the dish machine at the end of a shift.
  6. Keeps dish and other storage areas clean and organized.
  7. Performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager at any time.
  8. Maintains bathrooms by cleaning and disinfecting sinks, counter tops, toilets, mirrors etc. Replenishes bathroom supplies.






  1. Knowledge of basic sanitary guidelines.
  2. Knowledge of basic dish machine operations.



  1. Comprehensive understanding of the English language.
  2. Ability to communicate effectively with co-workers and managers.


Working Conditions

  1. This position will spend 100% of the time standing.
  2. Occasional environmental exposures to cold, heat, and water.
  3. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.





  • Learn proper use of all equipment and supplies used. (ie. dishwasher, detergent, sanitizer etc.)
  • Understanding of work flow and process in dishwashing and sanitation area.
  • Location of various disposal containers and sorting of items to each. (organic, recyclable and waste.
  • Proper handling of various cleaning detergents and their function according to their intended use. (dishwashing, cleaning etc.)



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