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.

Primary

• Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand
• Keep dishwasher clean and immediately report any functional or mechanical problems to the Restaurant Manager
• Monitor dishwasher water temperature to ensure sanitary wash cycle
• Use test strips to insure chemicals are correct
• 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
• Break down all boxes and place in recycling bin
• Sweep or scrub floors
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or store rooms
• Clean food preparation and production areas as required
• Receive and store supplies
• Clean garbage cans with water or steam
• Handle tableware carefully to prevent breakage and loss
• Sort and run silverware through dishwasher twice. Store silverware upside down in silverware containers
• 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 operations

Supplemental

• Load or unload trucks that deliver or pick up food or supplies
• Set up banquet tables, chafing dishes, etc.