·Summary

• Wash and properly store all dishes, eating utensils, cups, glasses, pots, pans and small equipment for the kitchen.
• Clean kitchen area sufficiently.

• Immediate Supervisor
  • Chef/Sous Chef

• Essential Duties & Responsibilities
  • Set up and break down dish machine, including arms, screens and baskets.
  • Clean and polish machine daily, including removing debris from the interior.
  • Check dish machine to make sure that it is operating correctly and report any defects to Sous Chef immediately.
  • Wash and store in proper place all dishes, utensils, cups, pots, pans and glasses for the restaurant.
  • Check water temperature during dish cycles to ensure proper temperature.
  • Clean and keep the dish area organized including detergent storage area.
  • Clean and sanitize restrooms on a daily basis or more often as required.
  • Break down cardboard boxes and discard in recycling bin at the beginning and end of shift.
  • Place all trash in bin at the end of shift
  • Any other duties at the discretion of the owner.