Key Responsibilities
Cleaning and Sanitizing: Wash dishes, glassware, flatware, pots, and pans using commercial dishwashers or by hand. Ensure all items are sanitized according to health and safety standards.
Maintaining Cleanliness: Keep the dishwashing area organized and clean, including sweeping and mopping floors, wiping down surfaces, and taking out the trash.
Equipment Maintenance: Regularly check and maintain dishwashing machines and other cleaning equipment, reporting any malfunctions to the kitchen manager.
Assisting Kitchen Staff: Support kitchen staff with basic food preparation tasks, such as peeling vegetables and portioning ingredients, when needed.
Inventory Management: Monitor cleaning supplies and notify supervisors when inventory is low, ensuring proper storage and labeling of chemicals.
Free meal & on bus route