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Dishwashers

SOC 35-9021.00Job Zone 2 · Some Preparationv.26.05

Context coveredThis 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.

Sources:O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.SkillsCrosswalkSkillsCrosswalk — O*NET enrichment + adjacency index. Opens in new tab.
Emerging
Entry / Apprentice
  1. Dish machines and hand-washing sinks — operate under direct supervision to clean plates, glassware, and flatware in a commercial kitchen setting.
  2. Pots and pans with baked-on residue — identify and apply appropriate soaking and scrubbing techniques under guidance from a kitchen supervisor.
  3. Clean dishes, utensils, and cooking equipment — sort and place in designated storage areas following posted diagrams and verbal instructions.
  4. Kitchen floors and floor drains — sweep and perform basic scrubbing tasks at the end of a shift under a lead dishwasher's direction.
  5. Food supplies and serving utensils — stock salad bars, cupboards, and refrigerators by following a supervisor-provided checklist.
  6. Trash bags and waste containers — sort and remove trash from kitchen work areas and transfer to designated pickup zones with guidance.
  7. Hand trucks and supply carts — use under supervision to transfer equipment and supplies between storage rooms and kitchen work areas.
  8. Basic food prep tasks such as rinsing produce — perform under direct instruction to support kitchen preparation in a food service environment.
  9. Cleaning chemicals and sanitizing solutions — recognize correct dilution ratios and safe handling procedures following posted safety guidelines.
  10. Active listening skills — apply when receiving verbal task assignments from kitchen staff in a fast-paced restaurant or institutional kitchen.
Developing
Mid-level / Established
  1. Commercial dishwashing machines — operate, monitor cycle settings, and adjust water temperature or chemical levels with minimal oversight in a busy kitchen.
  2. Dishes, glassware, and flatware — wash and inspect for cleanliness and damage consistently throughout a full service shift with limited supervision.
  3. Kitchen work areas, counters, and equipment — maintain in clean and sanitary condition by following established cleaning schedules independently.
  4. Storage areas for clean cookware and utensils — organize systematically to support efficient retrieval by line cooks during peak service periods.
  5. 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.
  6. Supply levels at serving stations, salad bars, and refrigerators — monitor and replenish proactively without waiting for supervisor direction during service.
  7. Food prep tasks such as washing vegetables or portioning ingredients — complete accurately to assist kitchen staff within a high-volume food service operation.
  8. Trash removal and recycling protocols — execute on schedule across multiple kitchen zones while coordinating with other team members to avoid workflow disruption.
  9. Time management skills — apply to prioritize dishwashing tasks, restocking, and cleaning duties during simultaneous high-demand periods in a restaurant environment.
  10. Hand trucks and supply dollies — maneuver safely through active kitchen corridors to move bulk supplies between walk-in storage and work stations.
Proficient
Senior / Expert IC
  1. Full dishwashing operation including machine cycles, hand-wash basins, and drying protocols — execute autonomously and troubleshoot equipment irregularities in a high-volume commercial kitchen.
  2. 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.
  3. Kitchen sanitation standards including health code requirements — uphold consistently across all work areas, equipment, and utensils during and after service without direct oversight.
  4. Storage organization systems for clean dishware and kitchen supplies — manage and optimize layout to reduce retrieval time for culinary staff during rush periods.
  5. Floor cleaning schedules and deep-scrubbing routines — perform and adapt based on kitchen traffic patterns, spill incidents, or pre-health-inspection requirements.
  6. Supply inventory across serving stations, refrigerators, and dry storage — track, restock, and flag low-stock conditions to supervisors before shortages impact service.
  7. Food preparation support tasks — complete with accuracy and speed, handling multiple concurrent requests from cooks in a professional kitchen environment.
  8. Waste management procedures including trash sorting, recycling, and grease disposal — carry out in full compliance with facility and local regulations across an entire shift.
  9. 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.
  10. Stress tolerance and self-control — model consistently during peak service rushes and unexpected equipment issues in a demanding institutional or restaurant kitchen.
Advanced
Lead / Principal / Executive
  1. 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.
  2. 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.
  3. Cleaning and sanitation standards — develop, document, and enforce kitchen-wide protocols that meet or exceed health department requirements across all dish and prep areas.
  4. Supply chain for kitchen consumables including detergents, sanitizers, and disposables — oversee par levels, vendor coordination, and cost-control measures on behalf of kitchen management.
  5. Equipment maintenance schedules for dishwashers, floor scrubbers, and hand trucks — establish and monitor, coordinating with maintenance staff to minimize operational downtime.
  6. Cross-functional kitchen coordination — lead communication between dishwashing, prep, and service teams to align priorities and resolve workflow conflicts during high-volume service.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

AI-at-Work Competency Framework

Sources:Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab.Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab.WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab.

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Sources:Pathsmith™ Durable SkillsPathsmith™ Durable Skills Framework — America Succeeds + CompTIA. Opens in new tab.O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.
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Show O*NET source anchors30 anchors · skillscrosswalk.com

O*NET enrichment · skillscrosswalk.com

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Source anchors that ground each statement

Related titles
Breakdown Person · Bus Person · Busser · Dish Machine Operator (DMO) · Dish Person · Dish Room Worker · Dish Runner · Dish Stacker · Dish Technician (Dish Tech) · Dishwasher · Dishwashing Machine Operator (DMO) · Glass Washer
RAPIDS apprenticeships
—
O*NET skills
Operation and ControlCoordinationActive ListeningTime ManagementSpeakingCritical ThinkingMonitoringSocial Perceptiveness
Knowledge domains
English Language
Abilities
Manual DexterityArm-Hand SteadinessTrunk StrengthExtent FlexibilityNear Vision
Work styles
DependabilityAttention to DetailCooperationStress TolerancePerseveranceSelf-Control
Technology
Web page creation and editing softwareOperating system software
Tasks · seed anchors for statements
  1. Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
  2. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
  3. Place clean dishes, utensils, or cooking equipment in storage areas.
  4. Sweep or scrub floors.
  5. Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
  6. Clean or prepare various foods for cooking or serving.
  7. Sort and remove trash, placing it in designated pickup areas.
  8. Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
CIP education codes
12.050012.050112.050312.050412.050912.0507

Sources: O*NET v30.2 (CC BY 4.0), SkillsCrosswalk.com, LER.me®, Anthropic Economic Index, SAFI (Jadhav & Danve, 2026), WEF Skills Taxonomy 2021, Pathsmith™ Durable Skills Framework. © 2026 EBSCOed.