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.