Shity dishwasher

Hi Chefs! I recently became kitchen lead at a restaurant I've been at for 7 month and our owner hired a dishwasher that is sub-par. I've had to get on to him several times about dirty dishwater, disorganization, not completing closing duties and so on(the owner is aware of his shortcomings). Unfortunately I do not have the power to fire this guy or he would have been gone weeks ago! Is there any advice you can offer to help me get this guy to do right?