DUTIES AND RESPONSIBILITIES:
Load, run and unload dish machine.
Keep the dish machine clean and report any functional or mechanical problems immediately.
Monitor dish machine water temperature to ensure sanitary wash cycle.
Wash and store all tableware and kitchenware.
Keep dish room clean and organized.
Maintain adequate levels of clean tableware for dining room and kitchen.
Bag and haul dish room trash to dumpster at designed times.
Handle tableware carefully to prevent breakage and loss.
Maintain adequate levels of dish detergents and cleaning supplies.
Clean food preparation and production areas as required.
Ensure all TOG quality standards are maintained consistently at all times as mandated by TOG Corporate Operations and TOG Executive Chef
Make sure entire kitchen is maintained in a clean and sanitary manner as mandated by Health Department and TOG Corporate.
Assist other kitchen staff to perform cleaning, cooking, prepping, and receiving, when needed.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Other duties as assigned.
Must be able to work 8+ hours/day.