Summary
Wash and clean tableware, pots, pans, and cooking equipment. Maintain and organize
the dish cleaning area and utility rooms.
Duties and Responsibilities
- Use established procedures to wash all dishes, glassware, flatware, kitchen pots, pans and
utensils – by hand or with the correct equipment.
- Keep the dishwasher clean and immediately report any functional or mechanical problems to
the Kitchen Manager.
- Handle tableware carefully to prevent breakage and loss.
- Maintain dish work areas, equipment, or utensils in clean and orderly condition.
- Place clean dishes, utensils, or cooking equipment in specified storage areas.
- Receive, store, and stock supplies, such as dishware and cleaning supplies.
- Sort and remove the trash, break down boxes, and place all waste in designated pickup areas.
- Clean food preparation and production areas as required, including sweeping and/or scrub
floors.
