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.  

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, e