On the Line / Hiring / What is a dishwasher?

What is a dishwasher?

The dishwasher in a restaurant ensures that all of the silverware, service ware, cookware, and equipment is clean and sanitized.

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What is a Restaurant Dishwasher

DISCLAIMER: This content is provided for informational purposes only and is not intended as legal, accounting, tax, HR, or other professional advice. You are responsible for your own compliance with laws and regulations. You should contact your attorney or other relevant advisor for advice specific to your circumstances.

What is a dishwasher?

The dishwasher in a restaurant ensures that all of the silverware, service ware, cookware, and equipment is clean and sanitized. The dish station in busy, full-service restaurants is crucial for every shift to run smoothly.

Dish machines and sanitizers are complex pieces of machinery and they take skill to operate and maintain. Dishwashers must know and comply with local, state, and national food safety standards.

What are a dishwasher’s duties and responsibilities?

The dishwasher’s duties and responsibilities include:

  • Washing and sanitizing everything used for guest service, including dinner plates, bowls, utensils, and glasses.

  • Knowledge of storage procedures for service wear and equipment.

  • Washing and sanitizing all cookware used by the kitchen during service.

  • Maintaining the dish machine and sanitizer, including keeping them free of food buildup.

  • Understanding chemical safety standards.

  • Knowing and complying with food safety standards.

  • Understand food allergies and avoid cross-contamination.

  • Keeping the dish station clean.

  • Helping with cleaning and sanitizing the restaurant.

How much are dishwashers paid?

The average annual wage for restaurant dishwashers is $28,130, and they can make up to $34,870.

What are the qualities that make a good dishwasher?

Dishwashers should be reliable and able to deal with the fast pace of restaurant shifts. During shifts, servers and line cooks will use a lot of service ware, utensils, and cookware that must be cleaned before being used again. Dishwashers have to be able to operate the dish and sanitization machines quickly and efficiently to keep up with the volume.

They should also be able to retain knowledge about the different detergents and food-safe chemicals that are used to clean and sanitize service ware and cookware. Some cookware must be treated with special care to prolong its life, so dishwashers must be careful with how they handle equipment, pots, and pans.

Dishwashers are also often responsible for small maintenance tasks and helping with end-of-day cleaning tasks. So, flexible employees who aren’t afraid to get dirty are valuable in those positions.

How to become a dishwasher?

Applying online to restaurants that are advertising open positions is one way to become a dishwasher. Most restaurants don’t require that dishwashers have much experience, but it might be easier to get a job at a restaurant that is just opening and will be eager to train new staff.

Visiting local restaurants that post “now hiring” or “help wanted” signs outside the restaurant is also a good strategy. Try to visit during hours when the restaurant isn’t likely to be busy and don’t be afraid to ask a host, server, or cashier to speak to a manager about working as a dishwasher.

How to hire a dishwasher?

Hiring a quality dishwasher is about asking the right questions. Post job ads online or in local newspapers to let people know that your restaurant is hiring. Then, be sure to ask the dishwasher what kind of work experience they have.

It can be a challenge to find someone with the right skill set to deal with the fast-paced demands of restaurant work. So, seek applicants that have worked as restaurant dishwashers before. You might even ask to speak to the owner or manager of the restaurant where potential employees used to work. Overall, however, someone who can work hard can do a great job as a dishwasher regardless of restaurant experience. 

Dishwashers are one of the most important roles in busy restaurants, yet they can be easily forgotten and overlooked. They keep everything from utensils and glasses to complex equipment clean and sanitary, making them a valuable part of the restaurant’s team.

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