Job Summary

Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.

Activities & Responsibilities

Primary:

• Promote, work, and act in a manner consistent with the mission of the restaurant.
• Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand.
• Keep the dishwasher clean and maintained, and immediately report any functional or mechanical problems to the Kitchen Manager.
• Monitor dishwasher water temperature to ensure sanitary wash cycle.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Maintain adequate levels of clean tableware for the dining room and kitchen.
• Handle tableware carefully to prevent breakage and loss.
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
• Clean food preparation and production areas as required.
• Sort and remove trash, placing it in designated pickup areas.
• Clean garbage cans with water or steam.
• Sweep or scrub floors.
• Receive and store supplies.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
• Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
• Attend all scheduled employee meetings and offer 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:

• Prepare and package individual place settings.
• Load or unload trucks that deliver or pick up food or supplies.
• Set up banquet tables.

Tools & Technology

• Commercial use dishwashers, glasswashers, pot-washing machines, power washers
• Drying and draining racks
• Sinks
• Soap dispensing brush
• Wet mops
• Trash compactors
• Hand trucks, Lifts, or accessories
• Handheld thermometer, remote reading thermometers