Utility Worker/Dishwasher (11:00Am - 8:00Pm Mon. - Fri. And Alternating Weekends)

1.
Cleans and sanitizes glassware, china, flatware, production equipment, work surfaces, pots, pans, and cleaning tasks assigned by the Executive Chef or according to cleaning schedules and procedures;

2.
Keeps the dishwashing machine in working order and changing the water every two hours.
Also reports any malfunctions to the Chef;

3.
Distributes and stores clean pots, pans, glassware, china, utensils, kitchen equipment, etc.;

4.
Sets up the dish and pot washing area;5.
Empties trash, boxes and soiled linen containers as required;

5.
Performs daily logs for temperature and chemical ppm to ensure dishes are clean and sanitized.

6.
Assists the storeroom clerk in storing food and non-food supplies