General Kitchen Worker/Dishwasher

Job Summary:

Responsible for the daily operation of the dish machines and cleaning pots and pans; cleaning, sanitizing, storage and transporting kitchen equipment, as well as maintaining a clean and sanitary kitchen according to Farmington’s standards.

Job Responsibilities:

• Prepare dish machine for cleaning dishes and utensils.
• Place floor mats at each kitchen station.
• Place trash cans at each kitchen station.
• Follow all standard cleaning checklists and schedules.
• Clean and organize china, glass and silverware.
• Clean glass racks, trays, and all storage equipment.
• Change dish machine water every two hours.
• Transport equipment and utensils to food service areas; set up and break down as required.
• Deep clean all kitchen areas and equipment as needed and/or according to standard schedules.
• Maintain orderly and clean workspaces and loading dock areas throughout the shift.
• Empty trash cans as needed with assistance if it exceeds 50 lbs.
• Sweep and mop floors as needed during and at the end of every shift.
• Wash floor mop at the end of the shift and hang it properly so that it will dry for next use.
• Organize mop closet storage.
• Clean and sanitize utility sinks daily.
• Clean floor mats at the end of every PM shift.
• Break down dish machine, clean it, and put it back together at the end of every shift.
• Assist with the plating and transportation of food.
• Verify with supervisor that all tasks have been completed before going on meal break or clocking out at the end of the shift.
• Properly close down utility and dishwashing stations at the end of each night shift.

Qualifications:

After training, must be able to:

• Perform all essential duties listed above, and
• understand and follow safety and sanitation rules and procedures, instructions for equipment use, and MSDS (material safety data sheets)
• Physical requirements include bending, twisting, lifting up to 50 lbs., carrying up to 30 lbs., reaching and stacking up to 4 ft. high.