Description Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area. Receive stock. Keep grounds clean of debris. Empty all dock trash. Requirements Primary • Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand • Keep dishwasher clean and immediately report any functional or mechanical problems to the Restaurant Manager • Monitor dishwasher water temperature to ensure sanitary wash cycle • Use test strips to insure chemicals are correct • Maintain kitchen work areas, equipment, or utensils in clean and orderly condition • Place clean dishes, utensils, or cooking equipment in storage areas • Maintain adequate levels of clean tableware for dining room and kitchen • Maintain adequate levels of dish detergents and cleaning supplies • Sort and remove trash, placing it in designated pickup areas • Break down all boxes and place in recycling bin • Sweep or scrub floors • Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or store rooms • Clean food preparation and production areas as required • Receive and store supplies • Clean garbage cans with water or steam • Handle tableware carefully to prevent breakage and loss • Sort and run silverware through dishwasher twice. Store silverware upside down in silverware containers • Attend all scheduled employee meetings and offers 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 • Load or unload trucks that deliver or pick up food or supplies • Set up banquet tables, chafing dishes, etc.