OneMain Financial Jobs

Status: Part-time/Hourly Pay: $16.90/hour

Schedule: Restaurant open Sunday-Monday, 7:30 am-3:00 pm. Shifts are scheduled within operating hours, with some pre-open setup and post-close cleanup as needed.

The Dishwasher ensures the kitchen runs smoothly by washing, sanitizing, and organizing dishes, cookware, and utensils; supporting prep; and maintaining a clean, safe back-of-house environment. This role is essential to timely service for pastries, breakfast, lunch, and coffee programs.

Key Responsibilities

Opening (Pre-Service)

Set up dish area: fill and temperature-check dish machine and 3-compartment sink (wash/rinse/sanitize). Stock chemicals and sanitizer test strips; assemble racks and drying areas. Collect and stage dirty wares from pastry/bakery production and breakfast prep. Sweep/mop dish area as needed; set trash/compactor/linen bins.

During Service (Continuous)

Wash and sanitize all wares: plates, cups, flatware, sheet pans, mixing bowls, cutting boards, knives, inserts, and smallwares. Keep up with high-volume items tied to your menu:

Pastries and Breads: sheet pans, cooling racks, mixing bowls. Breakfast: saut pans, sheet trays, cutting boards, quiche tins. Lunch: grill tools, burger presses, deli inserts, squeeze bottles. Coffee: mugs, saucers, milk pitchers.

Return clean wares to proper storage locations promptly; restock line and pastry station. Bus dish tubs from service pass and barista station; assist FOH with glassware as needed. Change out trash/compost/recycling when bins reach full; replace liners. Wipe, sweep, and spot-mop dish and prep areas to prevent slips and contamination. Monitor and record sanitizer concentrations; replace solutions as needed. Communicate equipment or supply issues immediately (e.g., machine down, low racks, low soap). * Closing (Post-Service)*

Finish final dish runs; drain and clean dish machine and sinks; clean screens and arms. Break down and sanitize dish station surfaces, racks, mats, and floors.