Description:
Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area. Receive stock. Keep grounds clean of debris. Empty all dock trash.
Requirements:
Primary
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Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand
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Keep dishwasher clean and immediately report any functional or mechanical problems to the Restaurant Manager
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Monitor dishwasher water temperature to ensure sanitary wash cycle
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Use test strips to insure chemicals are correct
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Maintain kitchen work areas, equipment, or utensils in clean and orderly condition
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Place clean dishes, utensils, or cooking equipment in storage areas
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Maintain adequate levels of clean tableware for dining room and kitchen
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Maintain adequate levels of dish detergents and cleaning supplies
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Sort and remove trash, placing it in designated pickup areas
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Break down all boxes and place in recycling bin
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Sweep or scrub floors
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Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or store rooms
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Clean food preparation and production areas as required
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Receive and store supplies
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Clean garbage cans with water or steam
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Handle tableware carefully to prevent breakage and loss
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Sort and run silverware through dishwasher twice. Store silverware upside down in silverware containers
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Attend all scheduled employee meetings and offers suggestions for improvement
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Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant
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Fill in for fellow employees where needed to ensure guest service standards and efficient operations
Supplemental
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Load or unload trucks that deliver or pick up food or supplies
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Set up banquet tables, chafing dishes, etc.
