Dishwasher II

Position Details

Posting date 06/01/2026

Closing date Open Until Filled: Yes

Position Number 1010300

Position Title Dishwasher II

Hiring Range Minimum $25.54

Hiring Range Maximum $25.54

Union Type SEIU

SEIU Level E

FLSA Status Non-Exempt

Employment Category Regular Full Time

Scheduled Months per Year 12

Scheduled Hours per Week 40

Schedule Tuesday-Saturday 6:00am-2:30pm, Sunday & Monday off

Location of Position Hanover, NH Class of 1953 Commons

Remote Work Eligibility? Onsite only

Position Purpose

To plan the order in which routine work operations are to be performed in the main dishroom in Class of 1953 Commons. Assists in instructing and training others regarding the order and processes in which work operations are to be performed. Performs Dishwasher responsibilities.

Required Qualifications - Education and Yrs Exp

1-2 years of experience

Required Qualifications - Skills, Knowledge and Abilities

• Two to three years of relevant experience in kitchen operations for a food service function.

Preferred Qualifications

• Kitchen operations experience in an institutional establishment preferred.
• Knowledge of sanitation regulations and proper cleaning procedures and methods.
• Ability to operate and maintain commercial dishroom equipment and machinery.
• General knowledge of food service operations to plan cleaning operations and schedules.
• Knowledge of industrial kitchen equipment and machinery, procedures and methods.
• Knowledge of proper safety precautions and procedures.
• In absence of management directs others in kitchen operations, sanitation and safety.
• Ability to lift and carry objects weighing up to 50 pounds.

Key Accountabilities

Responsibilities: Under management supervision plans the order in which routine work operations are to be performed and distributes workload among employees or personally performs: set up, operation and cleaning of dishwashing machines; washing of other utensils and equipment; washing and drying dishes, pots and pans; polishing silverware, distribution of dishes, silverware, pots and pans to storage areas; disposal of garbage and trash; sweeping and mopping floors; and general washing and cleaning of work tables and area. Maintains dishroom work areas in a clean and orderly condition. Maintains assigned storage areas and takes inventories of china, silverware and glassware.

Prioritizes the work of subordinates. Ensures established performance standards for employees are met. Trains employees in all aspects of kitchen operations, proper use and handling of cleaning equipment and chemicals, and safety precautions and sanitation procedures and regulations.