PM Cleaner

Co-Dough LLC•Newport, RI

4d•$18 - $24•Onsite

About The Position

The PM Cleaner is responsible for maintaining a sanitary and organized facility at the close of each production day. This role ensures all dishes are washed, production equipment is properly sanitized, and common areas are left clean and ready for the next shift. Success in this position requires thoroughness, a strong sense of ownership, and the ability to work independently in a food production environment.

Requirements

Must be legally authorized to work in the United States
Available to work full-time PM shifts, including occasional weekends and holidays
Ability to stand for extended periods (up to 8–10 hours)
Ability to lift and carry up to 75 lbs
Ability to perform repetitive tasks including bending, reaching, and manual handling
Ability to work around food allergens (including but not limited to dairy, gluten, nuts, and eggs)
Must be comfortable handling cleaning chemicals and following safety protocols

Nice To Haves

Previous cleaning, janitorial, or food production sanitation experience preferred
Familiarity with food-safe chemical handling and proper sanitization techniques a plus
Strong attention to detail and ability to follow established cleaning procedures
Comfortable working independently with minimal supervision
Ability to lift 50–75 lbs and work on your feet for extended periods
Proven history of reliability at previous workplaces

Responsibilities

Wash, sanitize, and properly dry all dishes, tools, and equipment per Co-Dough's dishwashing standard (spray down, scrub, rinse and inspect, dry upside down)
Deep clean daily non-negotiables: mixing bowls, mixers, the dough sheeter, scales, portable stovetop, sheet trays, racks, and proofing bins
Clean and reset the sink itself once dishwashing is complete
Sweep the entire kitchen and customer-facing areas, including under tables, equipment, and shelves
Mop the entire kitchen and production areas using the approved solution
Treat all drains utilizing proper cleaning protocol
Wipe down, sanitize, and air-dry all tables and food-contact work surfaces
Clean high-touch points: fridge and cabinet handles, light switches, sink faucet handles, and customer-facing counters and display cases
Tie and remove all trash, placing bags directly in the dumpster with the lid fully closed
Break down all cardboard boxes flat before disposal
Dispose of used oil in the designated outside container — never left inside overnight
Reset equipment for the morning team: ovens off, proofers reset, sheeter cleaned, mixers wiped and unplugged if required
Move dirty rags and aprons to the hamper and remove the hamper from the production area into receptacle outside
Check the restroom for cleanliness and restock toilet paper and paper towels
Complete the End-of-Shift Checklist