Kitchen Utility Worker - Kirkbride
About The Position
BASIC RESPONSIBILITIES • Organize dish room in such a way as to prevent recontamination of clean dishes and utensils with soiled ones. • Fill dish sink/machine with fresh water and detergent at least two times per day. • Scrape and rinse all items to be cleaned. • Pre-soak all eating utensils prior to rinsing and washing. • Check final rinse PH/temperatures daily and record on Form #66. • Inspect all clean dishes and eating utensils for stains or food particles. • Clean scrap strainers a minimum of 5 times per day. • Keep soap dispensing systems full at all time. NEVER run machine without soap. • Put away all smallware. • Empty and clean dish machine daily. • Clean dish dollies and stack all dish racks with dollies. • Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule. • Clean and sanitize the work surfaces and sink before each use. • Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps to pot washing found in operations manual. • Sweep and mop kitchen, delivery area, storage areas and servery. • Remove all trash to dumpster. Separate cardboard and other recyclables into the appropriate bin. • Clean garbage pails weekly. • Replace garbage bags often throughout the day. • Assist wait staff or line servers with loading dishes onto carts. • Move carts to dish machine area and unload them. • Wash off carts after each use. • Put away stock. • Keep cleaning supplies away from food areas. • Perform other duties as assigned.
Requirements
- High school diploma required.
- Ability to speak and read English in order to understand and perform job assignments.
Responsibilities
- Organize dish room to prevent recontamination.
- Fill dish sink/machine with fresh water and detergent at least two times per day.
- Scrape and rinse all items to be cleaned.
- Pre-soak all eating utensils prior to rinsing and washing.
- Check final rinse PH/temperatures daily and record on Form #66.
- Inspect all clean dishes and eating utensils for stains or food particles.
- Clean scrap strainers a minimum of 5 times per day.
- Keep soap dispensing systems full at all time. NEVER run machine without soap.
- Put away all smallware.
- Empty and clean dish machine daily.
- Clean dish dollies and stack all dish racks with dollies.
- Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule.
- Clean and sanitize the work surfaces and sink before each use.
- Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps to pot washing found in operations manual.
- Sweep and mop kitchen, delivery area, storage areas and servery.
- Remove all trash to dumpster. Separate cardboard and other recyclables into the appropriate bin.
- Clean garbage pails weekly.
- Replace garbage bags often throughout the day.
- Assist wait staff or line servers with loading dishes onto carts.
- Move carts to dish machine area and unload them.
- Wash off carts after each use.
- Put away stock.
- Keep cleaning supplies away from food areas.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
