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Dishwasher - Hoss's 

About the Organization Explore the Opportunities!

Looking for your first job? Need a job that's flexible enough to work around your family's busy schedule? Check out our Crew Member Opportunities!

Just graduated and ready to step into management? Or are you an experienced restaurant manager seeking a new challenge? Our Manager-in-Training Program is just for you!

Or perhaps you have an interest in pursuing a career in Food Processing or Fabrication? ' Then positions at Hoss's Central Processing Plant may be the right fit for you.

The opportunities do not end there. As a growing family of companies we are also seeking individuals interested in other aspects of the industry such as Maintenance and Corporate staffing.

We are searching for bright, energetic, and hard-working people to join our team. You'll discover that when you're working with us, you're like family.

Take some time and learn about what it's like to work here. You'll discover that we offer many opportunities unseen in other restaurants ' opportunities for advancement into management, awards and recognition for ideas and service, and much, much more!

Employees who are happy where they work and who feel as if they are part of a family are the most successful.We focus on the idea of family, and provides flexible scheduling to give you more time to spend with your family.


Status:                        Non‑Exempt Hourly

Supervisor:                Kitchen Supervisor (Direct Supervisor) or Shift Manager

Job Classification:    Food Service


At Hoss's; our dish crew ensures that every guest has a safe and healthy dining experience by providing them with clean, sanitized dishes and utensils, and clean and sanitized bussed tables.



  • Guests’ health and safety are #1 priority.
  • Ensures guest satisfaction through interaction and coordination with all departments, levels and functions within the store. Support all fellow crew member’s efforts and treats each other with the mutual respect necessary to promote a pleasant and efficient working environment.
  • Maintain a clean and professional appearance that reflects the Hoss’s brand and culture.
  • Comply with all Hoss quality, service, operational, safety and sanitation standards.
  • Ensures the proper operation of cleaning equipment to provide guests and crew members with properly sanitized dishes and equipment.
  • Smiles and interacts with both the guests and crew professionally.  Has a service attitude.
  • Ensures that every plate, smallware and cooking utensil is clean, dry, sanitized and inspected prior to each use.
  • Works with the necessary urgency to get the job done quickly to ensure a smooth shift and that all guests have a great dining experience
  • Proactively ensures that all equipment is in working order and that every plate, smallware and cooking utensil is clean and sanitized.  May stop process at any time if equipment is not producing a sanitized and safe end product.


General Description

  • Complies with Hoss's safety and sanitation standards.
  • Scraping, racking, washing, and unloading dishware.
  • Ensures all areas of the restaurant are stocked with clean dishware.
  • Maintains upkeep of bus stations.
  • Clears and maintains work stations and equipment.
  • Empties garbage.
  • Performs other duties as assigned or directed.



Position Requirements

Qualifications Standards

  • Lifting heavy objects up to 50 pounds (trash cans, dirty dish containers, clean dishes).
  • Performing routine dish machine maintenance.
  • Frequent bending and stooping.
  • Judging what is a clean, dry, sanitized dish.
  • Working in a hot, 90 degree, wet area.
  • Working in a noisy, busy, fast paced area.
  • Working by standing and walking the entire shift.

The job description information is general in nature and is not designed to contain a comprehensive inventory of all duties and responsibilities required of this job.  This job description is subject to revision at the discretion of Hoss’s Steak and Sea House.


This position is currently accepting applications.

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