Dishwasher

Here's a summary of responsibilities:Assists the Food & Nutrition Services Department in multiple areas including food preparation, dishwashing, general kitchen and dining room cleaning, and stocking the dining room. Supports the Sous Chef by prepping for service, working stations such as the grill and omelet stations, and serving food to athletes. Maintains and monitors food service areas to ensure the highest standards of product quality and service in a clean and well-maintained kitchen and dining environment. Takes pride in the appearance of the kitchen and dining areas and leads by example. Here’s how you’ll have an impact:

1. Spray off dishes and load, run, and unload the dishwasher efficiently with utensils, glassware, cookware, plates, and trays.
2. Ensure all dishes, cookware, and utensils are clean and sanitized before storage or reuse.
3. Maintain the dishwasher to ensure cleanliness, sanitation, and peak performance.
4. Sweep and mop the dish room, kitchen, and dining room floors at the end of each shift to maintain cleanliness and safety.
5. Keep all dining areas neat and clean, including dishes, floors, trash, work areas, walls, stock rooms, coolers, and equipment.
6. Clean sneeze guards daily.
7. Properly use the 3-compartment sink system for handwashing dishes as needed.
8. Regularly remove garbage from the kitchen and dining areas to maintain a clean atmosphere.
9. Assist with prepping cold foods for the salad bar and baking cookies as directed by the Sous Chef or Executive Chef.
10. Follow proper food handling and production standards, including the daily menu rotation provided by the Executive Chef.
11. Immediately report maintenance issues and equipment malfunctions to the Sous Chef or Executive Chef.
12. Assist with training new staff on proper equipment use and maintenance.
13. Support hospitality and special events as needed; assist with any production areas to meet athlete service demands.
14. Maintain food safety by following proper holding temperatures and logging procedures.
15. Participate in daily team briefings.
16. Take initiative to suggest improvements and contribute ideas to enhance quality and efficiency.
17. Report all accidents or incidents immediately and complete necessary documentation.
18. Follow all HACCP, USOPC, OPTC, and departmental procedures; comply with OSHA and Health Department regulations.
19. Maintain a professional appearance and demeanor; punctual, neat, and clean.
20. Show respect for equipment, utensils, and supplies.
21. Foster a positive work environment and maintain strong working relationships with the Food & Nutrition Services team.
22. Provide excellent customer service with a “can do” attitude, flexibility, and a pleasant, team-oriented demeanor.
23. Support LP Dining Services' goal of providing world-class service.
24. Embrace and promote the Olympic & Paralympic culture and key behaviors.
25. Maintain regular attendance as an essential job function.
26. Perform other duties as assigned.

 Here are the skills and experience you'll need to be effective:

• High School graduate or G.E.D., with ability to read, write and comprehend at a 12th grade level minimum
• ServSafe certified required.
• Valid driver’s license to operate department motor vehicles.
• Minimum 2 years’ experience in cleaning and maintaining a professional kitchen.
• Food production and handling, with knowledge of nutrition on related food production is a plus.
• Knowledge of proper chemical handling in compliance with OSHA regulations.
• General understanding of safe use and care of food service equipment and utensils; able to be trained and certified on commercial kitchen equipment
• Ability to read recipes and accurately interpret measurements.
• Strong customer service skills with both internal and external customers.
• Leads by example; communicates effectively and works as a trusted team player.
• Maintains confidentiality regarding USOPC and department matters.
• Well-groomed with consistently demonstrated good personal hygiene.
• Dependable, organized, and attentive to detail; completes all assignments thoroughly.
• Able to work independently and remain composed under pressure.

Here are the tools, equipment, & conditions:

• Ability to work a flexible schedule, including days, nights, weekends, and holidays.
• Adapts to change in a positive manner to support the USOPC mission and department goals.
• Exposure to extreme temperatures in kitchen environments.
• Prolonged periods of standing with minimal opportunities for sitting.
• Performs repetitive motions such as bending, kneeling, and reaching.
• Ability to lift up to 50 pounds using the buddy system as needed.
• Required to wear a safety-lift belt when lifting 50 lbs. or more, or during repetitive lifting over 20 lbs.
• Exposure to chemicals with required use in accordance with OSHA guidelines.
• Demonstrates the willingness and flexibility to do what it takes to meet USOPC and departmental objectives.
• Works in a shared workspace.
• Operates commercial kitchen utensils and equipment.

Here's where you'll work:Lake Placid Olympic & Paralympic Training Center, Lake Placid, New YorkHere's some more information you need to know:

• Hiring pay range $18.50 - $18.50 per hour.
• This Full-Time, Non-Exempt position is intended to work 40 hours per week.
• Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion. 
• Benefits: This position will be eligible for USOPC benefits. You can view a summary here.

This job posting will close 12:00pm MT on 6/19/2026.