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DISHWASHER

1/7/2026

The Dishwasher is responsible for washing all restaurant dishes, pots, and storage containers, as well as general equipment cleaning. They must also ensure proper storage and rotation of food and supplies while adhering to sanitary procedures and standards.

Working Hours

40 hours/week

Company Size

501-1,000 employees

Language

English

Visa Sponsorship

About The Company

Blue Plate Restaurant Company is a locally owned & operated collection of community-inspired restaurants, passionate about taking care of our people, our guests, and our neighbors. It all started in 1993, when David Burley and Stephanie Shimp opened the Highland Grill, located in the Highland neighborhood of St. Paul. Since then, the collection of Blue Plate Restaurants has grown strong to include seven restaurants, The Blue Barn at the state fair, and Bottle Rocket at MSP Airport. At Blue Plate Restaurant Company we believe that we can create meaningful experiences every day by providing approachable flavors, passionate hospitality, and a connection with our community. We serve from-scratch, craveable food and a wide range of local and quality craft beers, wines and creative cocktails. We work daily to create a culture, atmosphere and environment that is welcoming to all. We embrace our community and create spaces where people can come together to share stories and create new memories. We encourage all members of our Blue Plate family to be enthusiastic about living their best lives. and… We are always looking for great people to work with us! Our collection of neighborhood restaurants: Highland Grill: St. Paul, MN , Groveland Tap: St. Paul, MN, Longfellow Grill: Minneapolis, MN, Edina Grill: Edina, MN, 3 Squares: Maple Grove. MN, The Lowry: Minneapolis. MN (Uptown), The Freehouse: Minneapolis, MN (North Loop), The Blue Barn: Minnesota State Fairgrounds

About the Role

Description

BLUE PLATE CORE FOCUS

Passionate Hospitality & Flavors Fuel our Community

This really is our niche. This one statement captures the following:

Passionate Hospitality: we take care of our people and our guests
Flavors: distinctive taste and quality, not just food and drink
Fuel: energy, sustenance, nourishment, power, an everyday need
Community: the people that work for us, dine with us, live by us

BLUE PLATE CORE VALUES

We Are:

Adaptable

Committed

Enthusiastic

There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:

ADAPTABLE to our changing world
COMMITTED to our people & our community
ENTHUSIASTIC to living our best life

In addition to our Core Values, we strive to:

Uphold our reputation as a quality, locally owned & operated business
Increase profitability
Increase measurable growth, both financially and professionally
Exceed a continually higher standard, to which we will hold ourselves and each other

POSITION OBJECTIVES

In the performance of their respective tasks and duties, all employees are expected to conform to the following:

Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, vendors and the executive team.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating
work efforts with other employees and organizations.

GENERAL DUTIES:

The Dishwasher is responsible for performing various kitchen cleaning and storage activities such as but not limited to:

Washing all restaurant dishes, pots, storage containers
General equipment cleaning
Proper storage and rotation of food and supplies

Responsible for handling all foods, storage and cleaning activities in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food storage, cleaning and preparation.

Requirements

PREFERRED:

High School diploma or GED
Prefer minimum of 1 year of experience in fine dining hospitality and/or casual dining restaurant
Ability to handle multiple priorities
Ability to stand for long period so time, lift 25 lbs., and bend, climb or work in confined spaces
Possess written and verbal skills for effective communication

Key Skills

AdaptabilityCommitmentEnthusiasmCommunicationTeamworkSanitary ProceduresFood StorageCleaningTime Management