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Dishwashers

OaSIS code 65201.04

Dishwashers wash dishes, glassware, flatware, pots and pans using dishwasher or by hand.

Overview

Also known as

  • Dishwasher
  • Dishwashing machine attendant

Main duties

This group performs some or all of the following duties:

  • Wash dishes, glassware, flatware, pots and pans using dishwasher or by hand
  • Place dishes in storage area
  • Scour pots and pans, and may clean and polish silverware.

Additional information

  • Movement into other occupations within food preparation and service, such as cook or waiter, is possible with further training and experience.
  • There is considerable mobility among jobs in this unit group.

Similar occupations classified elsewhere

Exclusions:

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

5 – Occupations usually require short-term work demonstration and no formal education

Major group

65 – Sales and service support occupations

Sub-major group

652 – Support occupations in food, accommodation and tourism

Minor group

6520 – Food support occupations

Unit group

65201 – Food counter attendants, kitchen helpers and related support occupations

Occupational profile

65201.04 – Dishwashers

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Handling and Moving Objects
3 - Moderate Level
Performing General Physical Activities
3 - Moderate Level
Assisting and Caring for Others
2 - Low Level
Controlling Machines and Processes
2 - Low Level
Establishing and Maintaining Interpersonal Relationships
2 - Low Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
1 - Very low amount of freedom
Work Week Duration
Worked hours in a typical week
1 - Less than 35 hours

Physical Work Environment

Physical Proximity
Physical distance from others
3 - Somewhat close (e.g. share office)

Physical Demands

Sitting
Duration
1 - Very little time
Standing
Duration
5 - All the time, or almost all the time
Bending or Twisting the Body
Duration
3 - About half the time

Interpersonal Relations

Contact with Others
Frequency
4 - Every day, a few times per day
Duration
4 - More than half the time
Work with Work Group or Team
Importance
2 - Somewhat important
Frequency
3 - Once a week or more but not every day

Workplaces/employers

  • Cafeterias
  • Coffee shops
  • Fast-food outlets
  • Hospitals
  • Hotels
  • Restaurants

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Arm-Hand Steadiness
3 - Moderate Level
Finger Dexterity
3 - Moderate Level
Finger-Hand-Wrist Motion
3 - Moderate Level
Manual Dexterity
3 - Moderate Level
Speed of Limb Movement
3 - Moderate Level

Skills

Proficiency or complexity level
Coordinating
1 - Lowest Level
Critical Thinking
1 - Lowest Level
Decision Making
1 - Lowest Level
Equipment and Tool Selection
1 - Lowest Level
Evaluation
1 - Lowest Level

Personal Attributes

Importance
Attention to Detail
4 - Highly important
Collaboration
4 - Highly important
Adaptability
3 - Important
Concern for Others
3 - Important
Independence
3 - Important