WC-Dishwasher

Maintain a smooth flow of clean service ware and pots and pans throughout the kitchen and restaurant by setting up and breaking down the dishwashing machine. Wash all tableware, silverware, pots, and pans in a timely manner while monitoring water temperatures, chemical levels, and item cleanliness. Keep the landing area and stainless steel surfaces clean and dry, and properly store all clean china, glassware, and small wares. Monitor soiled linen, trash, and recycling containers, emptying them multiple times during the shift to assist kitchen cleanliness. Clean and organize the walk-in, dry storage, and freezer areas regularly, and maintain clean, dry floors. Follow all health and safety regulations, including Food Handler's Certification, and report equipment issues immediately to the supervisor.