Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.
Activities & Responsibilities
Wash dishes, glassware, flatware, pots, or pans, using a dishwashers or by hand.
Keep dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager.
Monitor dishwasher water temperature to ensure sanitary wash cycle.
Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
Place clean dishes, utensils, or cooking equipment in storage areas.
Maintain adequate levels of clean tableware for dining room and kitchen.
Maintain adequate levels of dish detergents and cleaning supplies.
Sort and remove trash, placing it in designated pickup areas.
Sweep or scrub floors.
Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
Clean food preparation and production areas as required.
Receive and store supplies.
Clean garbage cans with water or steam.
Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
Handle tableware carefully to prevent breakage and loss.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operat
TOOLS & TECHNOLOGY:Commercial use:
Drying and draining rack
Domestic kitchen funnels
Domestic trash compactors
Hand trucks or accessories
Remote reading thermometers
Soap dispensing brush
Able to work in a hot, wet, humid, and loud environment for long periods of time.
Able to work in a standing position for long periods of time (up to 5 hours)
Able to lift, reach, bend and stoop
Able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
Please send your resume and cover letter to email@example.com for consideration.