BASIC RESPONSIBILITIES

• Organize dish room in such a way as to prevent recontamination of clean dishes and utensils with soiled ones.

• Fill dish sink/machine with fresh water and detergent at least two times per day.

• Scrape and rinse all items to be cleaned.

• Pre-soak all eating utensils prior to rinsing and washing.

• Check final rinse PH/temperatures daily and record on Form #66.

• Inspect all clean dishes and eating utensils for stains or food particles.

• Clean scrap strainers a minimum of 5 times per day.

• Keep soap dispensing systems full at all time. NEVER run machine without soap.

• Put away all smallware.

• Empty and clean dish machine daily.

• Clean dish dollies and stack all dish racks with dollies.

• Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule.

• Clean and sanitize the work surfaces and sink before each use.

• Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps to pot washing found in operations manual.

• Sweep and mop kitchen, delivery area, storage areas and servery.

• Remove all trash to dumpster. Separate cardboard and other recyclables into the appropriate bin.

• Clean garbage pails weekly.

• Replace garbage bags often throughout the day.

• Assist wait staff or line servers with loading dishes onto carts.

• Move carts to dish machine area and unload them.

• Wash off carts after each use.

• Put away stock.

• Keep cleaning supplies away from food areas.

• Perform other duties as assigned.