- Full Time:
- Yes
- Number of Workers Requested:
- 3
- Job Duties:
- Operate and Maintain Dish Machine: Load, run, and unload commercial dishwashing machines with plates, glassware, and flatware. Monitor machine temperature and chemical levels to ensure proper sanitation.
Manual Pot and Pan Washing: Manually scrub, wash, rinse, and sanitize large pots, pans, mixing bowls, and other kitchen equipment that cannot be machine-washed, using the three-compartment sink method.
Cleaning Kitchen Equipment: Disassemble, clean, and reassemble food preparation equipment such as mixers, slicers, blenders, and cutting boards, following all food safety protocols.
Workstation Sanitation: Thoroughly clean and sanitize all food preparation surfaces, cutting boards, counters, and cooking equipment (like grills and frytops) throughout and at the end of each shift.
Storage and Organization: Properly sort, stack, and store all clean dishes, utensils, and equipment in their designated areas, ensuring they are ready for re-use.
General Kitchen Cleaning: Sweep and mop kitchen floors, clean walls, wipe down sinks, and maintain the cleanliness of dry storage areas and walk-in refrigerators.
Waste Disposal: Empty, clean, and reline all trash, recycling, and compost bins in the kitchen and dish areas as needed.
Maintain Dish Area: Keep the dishwashing area clean, organized, and free of clutter and hazards.
- Job Classification:
- 35-9021.00 - Dishwashers