Dishwashers keep the kitchen moving. In Canadian restaurants, hotels and catering sites, the dishroom is a production area:
constant throughput, strict hygiene, and tight coordination with cooks and servers.
Fast-paced service periodsHygiene-first standardsShift work commonTeam role back-of-house
What this page is: a practical baseline for Dishwasher roles in Canada. What it is not: a promise of a specific site, schedule or benefits (these depend on the employer and province).
Pay (gross), hours & overtime
All rates on this page are shown as gross (brutto). Actual earnings depend on the province, employer type, experience,
shift timing, and overtime rules.
Item
Typical range / notes
Hourly pay (gross)
16.50–22.50 CAD/hour (common range for dishwasher / stewarding roles)
Hours
Part-time or full-time; evenings/weekends are frequent in hospitality
Overtime
May apply after threshold hours (policy varies by province/employer); busy seasons can increase OT
Shift premiums
Some employers add premiums for late shifts or high-volume venues
What impacts your hourly rate
Province and local labour market (large metro areas can differ from smaller towns)
Union vs non-union environment (where applicable)
Experience and pace (ability to maintain throughput during service)
Scope (dishroom only vs combined prep/cleaning support)
Overtime (peak periods, banquets, events)
This is an indicative range for planning and comparison. Employer offers and pay policies can differ by site.
What you will do on shift
Dishwashing in Canada is typically organized as a flow: scrape → rack → wash → sanitize → air-dry → return to line.
Your responsibility is to keep that flow uninterrupted, clean, and safe.
Core dishroom tasks
Collect, sort, and pre-rinse dishes, pots, pans, and utensils
Employers can only hire candidates who have a legal right to work in Canada. Specific processes depend on the role, province,
and employer policy.
Work authorization basics (general terms)
Open work authorization: you may work for different employers (subject to conditions on your status)
Employer-specific work permit: you work for a named employer under stated conditions
Typical candidate requirements
Identity documents and ability to complete standard onboarding checks
Basic English for instructions, safety signage, and team coordination
Food-safety/hygiene awareness (formal training is a plus, but not always required)
Reliability: punctuality and readiness for shift schedules
Some kitchens (especially hotels or institutional sites) may require additional checks depending on site policy.
Work environment, safety & hygiene
Physical work: standing for long periods, frequent lifting of racks and cookware, repetitive motions
Heat & moisture: dishrooms are warm; expect steam, water, and wet floors
PPE: non-slip footwear is strongly recommended; gloves/aprons provided per site practice
Hygiene discipline: correct separation of clean/dirty areas; sanitizer handling per instructions
Safety mindset: sharp objects, hot cookware, chemical handling—follow site procedures
Common success habit: keep your station organized (clean racks, clear pathways, predictable workflow).
It improves speed and reduces breakage and injuries.
Candidate fit
You are a good fit if you…
stay calm during rush periods and can keep a steady pace
care about cleanliness and follow hygiene rules without shortcuts
can take instructions and coordinate smoothly with kitchen staff
are comfortable with shift work (evenings/weekends when required)
can handle physical work (standing, lifting, repetitive tasks)
show up on time and consistently
can communicate basic needs/issues in English
This role is not for you if you…
need a strictly fixed weekday schedule with no flexibility
dislike wet/steamy environments or fast-paced repetitive work
avoid physical tasks and lifting
prefer working alone with minimal team interaction
Hiring story: why employers recruit dishwashers
In hospitality, service quality is limited by “clean inventory.” When plates and cookware fall behind, the line slows down and
guests wait longer. That’s why many Canadian kitchens treat dishwashing as an operational priority, not an afterthought.
High-volume venues need consistent throughput across rush windows
Hotels & banquets spike on events, conferences and seasonal peaks
Smaller kitchens often combine dishroom support with basic back-of-house cleaning
This narrative section is intentionally unique per vacancy page (anti-template) while remaining accurate and helpful.