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.

• Since 1976, Cattle Baron has proudly served the finest steaks, seafood, and salad this side of the Pecos. What began as a single steakhouse in Portales, New Mexico—founded by U.S. Air Force veteran Jeff Wilson—has grown into a beloved regional restaurant group with locations across New Mexico and Texas.• Jeff's passion for quality food and heartfelt service inspired a legacy that lives on through his family and team. Today, the Cattle Baron brand continues to uphold his high standards through a warm, welcoming atmosphere, outstanding dining experiences, and deep community roots.• We’re not just a steakhouse—we’re part of the local fabric. Our guests return time and again for the signature salad bar, hand-cut steaks, and familiar faces. We’re proud to also operate two other unique concepts:• Farley’s Food Fun & Pub – a lively local hangout full of energy and flavor. • Pasta Café Italian Bistro – a cozy, family-friendly destination for Italian comfort food.• At Cattle Baron, we believe in tradition, teamwork, and delivering exceptional moments, plate by plate. If you're looking to grow with a company that values quality, camaraderie, and service—you’ve come to the right place.

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