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Dishroom Utility  

About the Organization SRG is a Washington, D.C. based restaurant company. We create original concepts and help real estate developers, hoteliers and commercial property owners enhance the value of their food and beverage real estate. Privately owned, it is led by industry veterans Desmond Reilly, Kristopher Carr, and Stu Damon. Founded in 1998 and repurposed in 2013, SRG’s core business is the development and operations of three restaurant concepts, The Walrus Oyster & Ale House, CHICKEN + WHISKEY, and doi moi all located in the greater Washington, D.C. metropolitan area. SRG is currently executing its full service and fast casual growth strategy.

We've been passionately creating and developing food and beverage concepts, managing operations, and teaching our team to do it even better. People are at the center of what we do - they are the reason why we're here and they're what motivate us to stay engaged - guests and team members alike.  
EOE Statement We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Location The Walrus Oyster and Ale House - National Harbor  

Organize and operate a two-bay conveyor dish-machine system comprised of scraping, stacking, rinsing, and washing dishes

Organize and maintain a three-compartment wash, rinse, and sanitize washing station

Maintain workstations and equipment in a systematic and orderly condition

Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas, along with utensils and other equipment.

Wash dishes and other equipment in a timely manner

Be able to utilize equipment in the kitchen

Maintain clean and dry floors by routinely sweeping up trash and mopping

Clean and roll/unroll floor mats

Can routinely take out the trash and notify managers when trash compactors are full



Organice y opere un sistema de máquina lavavajillas de dos compartimentos compuesto por raspado, apilado, enjuague y lavado de platos.

Organice y mantenga una estación de lavado, enjuague y desinfección de tres compartimentos

Mantener las estaciones de trabajo y el equipo en condiciones sistemáticas y ordenadas.

Ordenar y apilar platos limpios. Lleve platos limpios a la línea de cocción y otras áreas de almacenamiento adecuadas, junto con utensilios y otros equipos.

Lave los platos y otros equipos de manera oportuna.

Ser capaz de utilizar equipos en la cocina.

Mantenga los pisos limpios y secos barriendo basura y trapeando de manera rutinaria

Limpiar y enrollar / desenrollar tapetes

Puede sacar la basura de manera rutinaria y notificar a los gerentes cuando los compactadores de basura están llenos

Position Requirements

Proficient in English or Spanish

Be able to stand on your feet for several hours

Be able to lift at least 50 lbs.

Understands and utilizes sanitary and hygienic regulations in the kitchen – has ability to read and comprehend labels on chemicals

Be able to safely utilize equipment in the kitchen



Competente en inglés o español 

Poder pararse sobre sus pies durante varias horas 

Poder levantar hasta 50 libras 

Comprende y utiliza las regulaciones sanitarias e higiénicas en la cocina: tiene la capacidad de leer y comprender las etiquetas de los productos químicos 

Poder utilizar de forma segura el equipo en la cocinao 

Coloque los platos, utensilios y otros equipos utilizados para cocinar en un lugar apropiado. 


This position is currently accepting applications.

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