The primary purpose of this job position is to be responsible for general kitchen sanitation and washing of pots and dishes in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures and as may be directed by the Cook, Sous Chef and/or Director of Dining Service, to assure that quality service is provided at all times.
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Career Level
Entry Level
Education Level
High school or GED
Number of Employees
101-250 employees