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