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About the Role
Maintain clean, sanitary and organized restaurant facilities, equipment and utensils. Support safe kitchen operations through cleaning, stock handling and assigned basic food preparation.
Responsibilities
- Clean and sanitize kitchen equipment, utensils, work surfaces and assigned restaurant areas.
- Wash, rinse, sanitize and store dishes and utensils correctly.
- Check that items are clean and ready for use; report damaged items or equipment faults.
- Clean restrooms, dining areas, floors and the area around the restaurant as assigned.
- Replenish hygiene supplies and respond promptly to spills.
- Remove waste to designated areas, keep waste containers clean and closed, and report signs of pests, leaks or other sanitation concerns.
- Use cleaning products at approved concentrations and follow label instructions.
- Store chemicals separately from food and food contact items; never mix chemicals.
- Use assigned protective equipment and safe cleaning methods.
- Follow shutdown instructions before cleaning equipment and report unsafe conditions immediately.
- Keep walkways clear, identify wet floors and follow handwashing and cross contamination prevention procedures.
- Assist with washing and preparing produce and vegetables, and with mixing or blending ingredients.
- Put away deliveries and retrieve stock according to receiving, storage and rotation procedures.
- Keep food off the floor and in designated storage areas.
- Check stock condition and dates while handling supplies; report damaged packaging, spoilage, shortages and low cleaning supplies to the Kitchen Manager.
- Prioritize cleaning and kitchen support tasks with the manager.
- Complete assigned cleaning records and provide a clear handover of unfinished work or maintenance concerns.
- Follow restaurant policies and local health department procedures.
- Perform other related duties assigned by management.
Requirements
- Ability to read, write, speak and understand English sufficiently to follow safety instructions, product labels and work directions.
- Ability to learn cleaning, sanitation, food handling and stock storage procedures.
- Follow written and verbal directions, manage time effectively and ask questions when instructions are unclear.
- Remain calm, dependable and flexible while working in a busy restaurant environment.
- Stand for extended periods, move in close quarters and work around kitchen heat at a fast pace.
- Lift and carry items weighing up to 50 pounds using safe lifting techniques and assistance or equipment when needed.
- Maintain good personal hygiene, keep nails short and clean without nail polish, and wear the required uniform.
- Keep hair covered as required for food service and wear closed shoes suitable for restaurant work.
- Jewelry is prohibited except for a plain band.
Skills
- Cleaning
- Sanitation
- Stock handling
- Basic food preparation
- Dishwashing
- Waste removal
- Chemical handling
- Protective equipment usage
- Safe cleaning methods
- Food handling
- Stock storage
- Time management
- Communication
Education Level
- Current Food Handler permit or card accepted for the assigned restaurant location
- Current ServSafe Food Handler certification