Kitchen Responsibilities:

• Work as a team with the rest of your crew (servers, cashiers, management, production).
• Frequently buss and clean tables in the dining room.
• No trash is to be put in the bus pans. All trash is to be put in the garbage cans.
• Maintain dish line at a steady pace. Falling behind on dishes will result in disciplinary actions.
• Dishes/tubs/utensils should be inspected after the dishwasher to ensure they are fully cleaned.
• Responsible for knowing how to cook chili, bean mix, black beans and rice, prepping onions, changing pop, and prepping potatoes.
• Chemicals for dishwasher should be checked at the beginning and end of your shift. Chemicals should be brought upstairs for any that are running low.
• Keeping bun closet cleaned (swept/mopped).
• Entire kitchen area including the walk-in(Walls/Kettles/Tables/Floors/Shelves/Sinks/Carts) should be kept clean at all times.
• Date Stickers are to be removed on every container BEFORE running them through the dishwasher.
• Day Kitchen shift is responsible for prepping at least one 50 lbs bag of onions every day.
• When there is 10 or less potatoes left, Kitchen is responsible for prepping potatoes.