Division One · Dishwashing Staffing
Stop staffing the dish pit. Start counting on it.
We place a dedicated dishwasher in your kitchen and manage them — scheduling, training, payroll, coverage. You get the same reliable person on the line, and a number to call if anything changes.
How it works
Placement, not temp dispatch.
We learn the station
A short site visit: volume, peak hours, machine, pot sink, where dishwashing bleeds into prep and closing duties.
We match a dishwasher
Screened, trained on your setup, and introduced to your kitchen lead before the first shift — not sent blind from a queue.
We manage the person
Scheduling, attendance, performance and payroll sit with us. Your managers direct the work, not the paperwork.
We guarantee coverage
Sickness, vacation, turnover — a trained backup fills the shift. Coverage is our obligation, in writing.
Who it's for
Kitchens where a missed shift costs the whole service.
Independent restaurants
One or two dish shifts a day, no HR department, and no appetite for re-hiring every six weeks.
Hotels & banquet halls
Variable event volume with hard service windows. We scale headcount to the function sheet.
Catering & commissaries
Production kitchens where pot washing and sanitation pace everything downstream.