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Dishwasher

Dishwasher work is the backbone of a busy kitchen: clean dish flow, sanitation discipline, and steady pace during peak service. Many U.S. employers hire seasonally (often via H-2B for eligible employers). Exact terms depend on location and employer policy. CV is required for review.

CV is mandatory: candidates without a CV are not reviewed.
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Sector: Food Service (Restaurants) Typical seasonal route: H-2B (employer-dependent) Work type: Seasonal Last updated: January 1, 2026
Reality check: This role is physically demanding (standing, lifting, wet/hot environments). Consistency and hygiene discipline matter more than “years of experience.”

What dishwashers do (real kitchen workflow)

The job is not “just washing plates.” It is a sanitation and logistics role that keeps the line moving:

  • Run the dish machine or wash stations; sort, rack, and cycle items correctly.
  • Pre-scrape, soak, and de-grease cookware; handle high-volume batches.
  • Maintain hygiene standards: clean sinks, floors, trash zones, and contact surfaces.
  • Put away clean items fast and safely; restock kitchen tools when needed.
  • Support closing routines (deep cleaning, draining stations, chemical storage checks).
Strong performance is predictable: steady pace, clean results, safe chemical handling, and reliable attendance.

A short “service rush” story

During a dinner rush, the dish area becomes a production line. Trays pile up, pans return hot, and the kitchen needs clean plates now—not later. The best dishwashers keep a rhythm: scrape, rack, run, unload, restock—while keeping the floor safe and the station organized. When the rush ends, you reset the area so the next service starts clean.

Sanitation discipline High-volume workflow Chemical safety Closing duties

Gross pay (brutto) — realistic benchmarks

Pay varies by state/city, employer type (restaurant, resort, catering), and schedule. Many seasonal job orders must meet specific wage rules. Below are U.S. national benchmark ranges (gross).

Benchmark (USA) Gross pay range Operational notes
Hourly pay (Dishwashers) $11.52–$20.00/hr
Median reference: ~$16.19/hr 		Higher wages are more common in high-cost metros and resort locations; seasonal peaks may add overtime.
Annual reference (if full-time year-round) $33,670/year (median reference) Seasonal roles may not run year-round; actual total depends on contract length and weekly hours.
Overtime (where non-exempt) 1.5× regular rate after 40 hrs/week Exact eligibility depends on classification and employer policy; confirm in the offer documents.
If the job is H-2B seasonal, the wage stated in the job order must meet specific minimum standards (prevailing wage / applicable minimum wage rules). Always verify the offered wage for the exact location and job order.

What to confirm before you accept

  • Gross hourly wage for the exact location and shift.
  • Weekly hours (typical and peak weeks), and overtime policy.
  • Uniform/PPE: non-slip shoes requirement, apron/gloves policy.
  • Schedule: evenings, weekends, split shifts (common in hospitality).
  • Housing and deductions (if provided): how costs are handled (employer-specific).

Detailed requirements (practical and employer-facing)

  1. English CV with accurate contact details (mandatory for review).
  2. Shift readiness: ability to work evenings/weekends and maintain steady pace during peak service.
  3. Sanitation discipline: follow hygiene rules, handwashing routines, and cleaning schedules.
  4. Physical capacity: standing for long periods, frequent bending, lifting/carrying (often up to ~25–50 lbs, employer-dependent).
  5. Safety awareness: hot surfaces, sharp items, wet floors; follow non-slip and burn/cut prevention rules.
  6. Chemical handling: use detergents/sanitizers correctly; do not mix chemicals; store safely (site policy).
  7. Team reliability: punctuality, predictable attendance, and calm communication under pressure.
What employers value most: consistent output, clean results, safe station behavior, and no “no-shows.”

Candidate portrait (short profile)

The ideal dishwasher is steady, fast without rushing, and disciplined about hygiene. They keep the station organized and do not break safety rules to gain speed.

  • Temperament: calm during rush, not reactive, accepts routine work.
  • Work style: organized station, clean cycles, immediate restock mindset.
  • Strength: stamina and consistency over long shifts.
  • Reliability: shows up, finishes, supports closing duties.

Next steps

  1. Create/upload your CV and keep contact details up to date.
  2. After CV review, we confirm role fit and available seasonal projects.
  3. If shortlisted, you proceed to employer interview and documentation steps.
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Work conditions in the USA (current, practical)

Environment & pace

  • Wet and hot work areas are common; expect steam, heat, and frequent hand contact with water.
  • Peak service hours (lunch/dinner) require fast throughput and clean cycles.
  • Closing duties may include deep cleaning, trash removal, and station reset.

Pay, hours, and compliance

  • Many hourly roles can include overtime depending on employer classification and schedule.
  • Seasonal job orders (where applicable) must state an offered wage and follow wage compliance rules.
  • Exact breaks, meal policies, and scheduling rules depend on the employer and state.
This page is informational and not legal advice. Final conditions depend on the employer, location, and approved job order.
Visa & authorization disclaimer: Any U.S. work authorization path (e.g., H-2B) depends on the hiring employer, eligibility, and official procedures. This page is informational and not legal advice.

FAQ (role-specific, anti-template)

Is dishwasher work usually seasonal in the USA?

It can be seasonal in resorts, hotels, and high-volume hospitality locations. Some employers recruit seasonally and may use H-2B where eligible, but availability depends on the employer and season.

How much do dishwashers make per hour (gross)?

U.S. pay varies by city and employer. A national benchmark range is roughly low-teens to around $20/hour gross, with many roles near the mid-teens in gross hourly pay.

Do dishwashers receive tips?

Dishwashers are typically hourly non-tipped roles. Some workplaces may share bonuses or service charge policies, but this is employer-specific.

What is the most important requirement?

Reliability and sanitation discipline. Kitchens rely on steady throughput and clean results; attendance and safe station behavior are critical.

What should I include in my CV for dishwasher jobs?

Any kitchen work, cleaning/sanitation experience, shift work, physical stamina roles, and a short note on reliability (on-time attendance, teamwork).

Related roles in Food Service (Restaurants)

Use these internal links to compare similar roles before applying.

CV requirement: candidates without a CV are not reviewed.