Dishwasher

Description: Dishwasher

Position summary: To assist in the set-up, operation and cleanup of the interior and exterior of the restaurant; washes, stores and stocks all plate ware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment for the restaurant. Correctly cleans and maintains the dishwashing machine. Keeps dish machine area clean and sanitary.

Benefits:

• Flexible scheduling
• Paid Time Off
• Health Insurance
• 401K plus match
• Employee Assistance Program

Ruth's Chris is looking for potential dishwasher and stewards who are interested in establishing a career with an organization that believes in hospitality, integrity and success for both the members of our team and the company. Ruth's Chris takes pride in growing our team members with careful training and development so that their full potential can be reached.

Requirements:

Desired background and skills:

• Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
• Must be able to communicate effectively and listen attentively to supervisors and fellow employees.
• Must be able to constantly bend, stoop, lift and carry dish racks, trashcans, linen bags and other items weighing up to 75 pounds.
• Wash, store, and stock all plateware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment to ensure sufficient quantities are on hand and ready to serve our Guest
• Demonstrate attention to detail when assisting in spot cleaning floors, carpeting, walls, and other furnishing to maintain a safe and pleasing environment for team members and guest
• Communicate effectively with others
• Thrive in a fast-paced environment
• Work well in collaborations with team

FAQ's:

Q) Does Ruth’s Chris hire for fine-dining service roles?

A) Yes, service follows upscale dining standards.

Q) Are high-temperature broilers used?

A) Yes, steaks are cooked using specialized broilers.

Q) Do servers manage premium guest experiences?

A) Yes, personalized service is expected.

Q) Are wine and menu pairings important?

A) Yes, menu knowledge is critical.

Q) Are evening shifts the primary focus?

A) Yes, dinner service is the busiest.