Summary: Primarily responsible for operating and maintaining cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and company standards.

Duties and Responsibilities:

1. Ensure the kitchen is clean and well maintained and organized at all times.

2. Operate dishwashing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.

3. Adhere to all sanitation guidelines.

4. Assist in light food preparation as directed by Executive Chef and assist the cooks and servers as needed.

5. Ensure waste bins and exterior waste bin area is kept clean and tidy.

6. Carry out general cleaning as directed to include sweeping, mopping up, cleaning and sanitizing surfaces, emptying of trash and boxes ensuring placement in the correct containers (waste vs recycle).

7. Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.

8. Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.

9. Cleans large equipment as assigned, following established procedures.

10. Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use and storage of chemicals in the workplace.

11. Knowledge and proficiency to operate industrial dish washers.

12. Ensure all equipment is clean and in good working order.

13. Maintain and organize chemical storage and inventory, notify Executive Chef of any potential shortages.

14. Wash, wipe, sort and store all cleaned items in an organized and safe manner.

15. Remove broken or chipped items from circulation and update the breakage log.

16. Prepare the dish washing room prior to service and clean, turn off and close dish washing room at the end of service.

17. Uses and maintains all equipment's according to manufacturer and department guidelines and report any maintenance or hazard issues to the Executive Chef.

18. Always Maintain a clean and safe work environment.

19. Other duties as assigned.

Job Type: Part-time

Pay: From $16.00 per hour

Benefits:

• 401(k)

Shift:

• Evening shift
• Night shift

Weekly day range:

• Weekends as needed

Work Location: In person