{"schemaVersion":"1.0","exportedAt":"2026-05-15T12:40:02.405Z","occupation":{"soc":"35-9021.00","title":"Dishwashers","group":"Food Preparation & Serving Related","sector":"72","jobZone":2,"jobZoneInferred":false},"framework":{"version":"v.26.05","description":"","contextCovered":"This framework covers commercial and institutional kitchen environments where dishwashers clean and sanitize ware, maintain work areas, manage supplies, and support food preparation across entry through senior-lead career stages.","levels":{"emerging":{"label":"Emerging","statements":["Dish machines and hand-washing sinks — operate under direct supervision to clean plates, glassware, and flatware in a commercial kitchen setting.","Pots and pans with baked-on residue — identify and apply appropriate soaking and scrubbing techniques under guidance from a kitchen supervisor.","Clean dishes, utensils, and cooking equipment — sort and place in designated storage areas following posted diagrams and verbal instructions.","Kitchen floors and floor drains — sweep and perform basic scrubbing tasks at the end of a shift under a lead dishwasher's direction.","Food supplies and serving utensils — stock salad bars, cupboards, and refrigerators by following a supervisor-provided checklist.","Trash bags and waste containers — sort and remove trash from kitchen work areas and transfer to designated pickup zones with guidance.","Hand trucks and supply carts — use under supervision to transfer equipment and supplies between storage rooms and kitchen work areas.","Basic food prep tasks such as rinsing produce — perform under direct instruction to support kitchen preparation in a food service environment.","Cleaning chemicals and sanitizing solutions — recognize correct dilution ratios and safe handling procedures following posted safety guidelines.","Active listening skills — apply when receiving verbal task assignments from kitchen staff in a fast-paced restaurant or institutional kitchen."]},"developing":{"label":"Developing","statements":["Commercial dishwashing machines — operate, monitor cycle settings, and adjust water temperature or chemical levels with minimal oversight in a busy kitchen.","Dishes, glassware, and flatware — wash and inspect for cleanliness and damage consistently throughout a full service shift with limited supervision.","Kitchen work areas, counters, and equipment — maintain in clean and sanitary condition by following established cleaning schedules independently.","Storage areas for clean cookware and utensils — organize systematically to support efficient retrieval by line cooks during peak service periods.","Floor cleaning equipment including mops and scrubbers — use to sweep and scrub kitchen floors on a routine basis, adapting methods to spill type or surface.","Supply levels at serving stations, salad bars, and refrigerators — monitor and replenish proactively without waiting for supervisor direction during service.","Food prep tasks such as washing vegetables or portioning ingredients — complete accurately to assist kitchen staff within a high-volume food service operation.","Trash removal and recycling protocols — execute on schedule across multiple kitchen zones while coordinating with other team members to avoid workflow disruption.","Time management skills — apply to prioritize dishwashing tasks, restocking, and cleaning duties during simultaneous high-demand periods in a restaurant environment.","Hand trucks and supply dollies — maneuver safely through active kitchen corridors to move bulk supplies between walk-in storage and work stations."]},"proficient":{"label":"Proficient","statements":["Full dishwashing operation including machine cycles, hand-wash basins, and drying protocols — execute autonomously and troubleshoot equipment irregularities in a high-volume commercial kitchen.","Glassware, flatware, pots, pans, and specialty cookware — clean and return to service efficiently, applying task-appropriate methods to non-routine items such as delicate barware or large stock pots.","Kitchen sanitation standards including health code requirements — uphold consistently across all work areas, equipment, and utensils during and after service without direct oversight.","Storage organization systems for clean dishware and kitchen supplies — manage and optimize layout to reduce retrieval time for culinary staff during rush periods.","Floor cleaning schedules and deep-scrubbing routines — perform and adapt based on kitchen traffic patterns, spill incidents, or pre-health-inspection requirements.","Supply inventory across serving stations, refrigerators, and dry storage — track, restock, and flag low-stock conditions to supervisors before shortages impact service.","Food preparation support tasks — complete with accuracy and speed, handling multiple concurrent requests from cooks in a professional kitchen environment.","Waste management procedures including trash sorting, recycling, and grease disposal — carry out in full compliance with facility and local regulations across an entire shift.","Coordination with front-of-house and back-of-house staff — demonstrate by anticipating dish return surges and adjusting personal workflow to maintain uninterrupted supply of clean ware.","Stress tolerance and self-control — model consistently during peak service rushes and unexpected equipment issues in a demanding institutional or restaurant kitchen."]},"advanced":{"label":"Advanced","statements":["Dishwashing station layout and workflow — redesign and implement improvements that reduce bottlenecks and increase throughput across multiple service periods in a large food service operation.","New dishwashers and kitchen support staff — onboard, train, and evaluate on machine operation, sanitation protocols, and safety procedures within a structured on-the-job learning environment.","Cleaning and sanitation standards — develop, document, and enforce kitchen-wide protocols that meet or exceed health department requirements across all dish and prep areas.","Supply chain for kitchen consumables including detergents, sanitizers, and disposables — oversee par levels, vendor coordination, and cost-control measures on behalf of kitchen management.","Equipment maintenance schedules for dishwashers, floor scrubbers, and hand trucks — establish and monitor, coordinating with maintenance staff to minimize operational downtime.","Cross-functional kitchen coordination — lead communication between dishwashing, prep, and service teams to align priorities and resolve workflow conflicts during high-volume service.","Performance standards and quality benchmarks for dishwashing and kitchen cleanliness — set, communicate, and assess against measurable outcomes as a lead or senior kitchen support specialist.","Health inspection readiness — direct kitchen support staff through preparation activities, ensuring all work areas, equipment logs, and chemical records are audit-ready at all times.","Team scheduling and task delegation for dishwashing and kitchen utility staff — manage to ensure adequate coverage across breakfast, lunch, and dinner service in a multi-shift operation.","Continuous improvement culture within the kitchen support team — foster by modeling dependability and attention to detail, recognizing strong performance, and mentoring staff toward greater responsibility."]}}},"sources":{"onet":"v30.2 (CC BY 4.0)","crosswalk":"https://skillscrosswalk.com","generator":"LER.me"},"attribution":"© EBSCOed"}