Dishwasher

Steward Daily Responsibilities Outline

AM and PM responsibilities
Set Up
Set up dishwasher and sinks.
Check chemical levels
Check all wires and make sure they are plugged in
Set up a landing zone for clean dishes. Use a clean and sanitized cart to transport dishes.
Fold 1 bag of towels neatly and put into clean container.
Check hand sinks: paper towel & soap levels, replenish as needed
Set out sanitizer buckets x4 around the kitchen.
Pantry, Hotline, Expo, Prep room
Primary Tasks: Dishes are #1 priority.
Please make sure dishes are dry before putting them away.
Plates and ceramics: Be careful not to break!
Soup pitchers/soup bowls/large ramekins: Must be run through the dishwasher in the blue rack with slots for bowls.
Metal ramekins: Must be thoroughly washed and dried. DO NOT stack them while wet. Put a second rack over them when washing them so they do not go into the machine and get lost.
Large pots and pans: go through 3 compartment sink
1. Wash with hot water and soap
2. Rinse with hot water
3. sanitize with cold water for at least 15 seconds
Secondary Tasks
Every 2 hours do a sweep of the kitchen, hotline, restrooms and entry hallway to the kitchen.
Check restrooms and make sure restrooms are clean. Check restroom walls and sinks.
Trash more than halfway full + cardboard boxes go out at 10:30 am, 2:30pm, 5:30pm, 8pm.
Trash only goes out one time after we close. Do not take the trash out unnecessarily.
Pick up prep projects when business is slow.
Help put away orders and keep the kitchen clean.

Breakdown
AM: make sure the area is clear of dishes and all sinks are clean before leaving for the day.
Clear all drains and filters.
8pm the kitchen starts to breakdown. This means you will get busier. Try to be fully caught up at this point to have a smooth shift.
Double check ALL cast iron pans and make sure they are wiped out with oil.
Wipe down dish machine, walls, front of sinks.
Organize cubbies and chemical area.
Clear all debris from drains and filters.

Steward Daily Responsibilities Outline

AM and PM responsibilities
Set Up
Set up dishwasher and sinks.
Check chemical levels
Check all wires and make sure they are plugged in
Set up a landing zone for clean dishes. Use a clean and sanitized cart to transport dishes.
Fold 1 bag of towels neatly and put into clean container.
Check hand sinks: paper towel & soap levels, replenish as needed
Set out sanitizer buckets x4 around the kitchen.
Pantry, Hotline, Expo, Prep room
Primary Tasks: Dishes are #1 priority.
Please make sure dishes are dry before putting them away.
Plates and ceramics: Be careful not to break!
Soup pitchers/soup bowls/large ramekins: Must be run through the dishwasher in the blue rack with slots for bowls.
Metal ramekins: Must be thoroughly washed and dried. DO NOT stack them while wet. Put a second rack over them when washing them so they do not go into the machine and get lost.
Large pots and pans: go through 3 compartment sink
1. Wash with hot water and soap
2. Rinse with hot water
3. sanitize with cold water for at least 15 seconds
Secondary Tasks
Every 2 hours do a sweep of the kitchen, hotline, restrooms and entry hallway to the kitchen.
Check restrooms and make sure restrooms are clean. Check restroom walls and sinks.
Trash more than halfway full + cardboard boxes go out at 10:30 am, 2:30pm, 5:30pm, 8pm.
Trash only goes out one time after we close. Do not take the trash out unnecessarily.
Pick up prep projects when business is slow.
Help put away orders and keep the kitchen clean.

Breakdown
AM: make sure the area is clear of dishes and all sinks are clean before leaving for the day.
Clear all drains and filters.
8pm the kitchen starts to breakdown. This means you will get busier. Try to be fully caught up at this point to have a smooth shift.
Double check ALL cast iron pans and make sure they are wiped out with oil.
Wipe down dish machine, walls, front of sinks.
Organize cubbies and chemical area.
Clear all debris from drains and filters.