ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
• Organize dish room in such a way as to prevent recontamination of clean dishes and utensils with soiled ones.
• Fill dish machine with fresh water and detergent at least two times per day.
• Scrape and rinse all items to be cleaned.
• Pre-soak all serving utensils prior to rinsing and washing.
• Check final rinse 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 times. NEVER run machine without soap.
• Put away all dishes, utensils and silverware.
• Empty and clean dish machine.
• 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.
• Wash off carts after each use.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
• Put away deliveries
• Maintain stock room / walk-ins and other storage areas in an organized and clean manner.
• Keep cleaning supplies away from food areas.
• Perform other duties as assigned

SUMMARY: This position is responsible for the overall sanitation and organization of the kitchen, storerooms, equipment and serving area.