<ul> <li>This positions will complete the remainder of the 24-25 school year (June) with the possibility of permanent position for the upcoming 25-26 school year. </li></ul> <p>BASIC RESPONSIBILITIES</p> <ul> <li>Organize dish room in such a way as to prevent recontamination of clean dishes and utensils with soiled ones. </li><li>Fill dish sink/machine with fresh water and detergent at least two times per day. </li><li>Scrape and rinse all items to be cleaned. </li><li>Pre-soak all eating utensils prior to rinsing and washing. </li><li>Check final rinse PH/temperatures daily and record on Form #66. </li><li>Inspect all clean dishes and eating utensils for stains or food particles. </li><li>Clean scrap strainers a minimum of 5 times per day. </li><li>Keep soap dispensing systems full at all time. NEVER run machine without soap. </li><li>Put away all smallware. </li><li>Empty and clean dish machine daily. </li><li>Clean dish dollies and stack all dish racks with dollies. </li><li>Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule. </li><li>Clean and sanitize the work surfaces and sink before each use. </li><li>Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps to pot washing found in operations manual. </li><li>Sweep and mop kitchen, delivery area, storage areas and servery. </li><li>Remove all trash to dumpster. Separate cardboard and other recyclables into the appropriate bin. </li><li>Clean garbage pails weekly. </li><li>Replace garbage bags often throughout the day. </li><li>Assist wait staff or line servers with loading dishes onto carts. </li><li>Move carts to dish machine area and unload them. </li><li>Wash off carts after each use. </li><li>Put away stock. </li><li>Keep cleaning supplies away from food areas. </li><li>Perform other duties as assigned. </li></ul>