● Checks inventory and preps for daily needs.
● Ensures that upon completion of tasks, stations are cleaned and wiped.
● Ensures that boxes are broken down and garbage is placed in the appropriate receptacles.
● Ensures that prep dishes are clean and properly stored for the morning shift.
● Sets up workstations with all needed ingredients and cooking equipment.
● Preps any items that may be required for service.
● Remembers these cook temps – Fish: 145°, Beef: 155°, Ground Beef: 160°, Chicken: 165°.
● Monitors stock and informs the manager if low.
● Sets up and changes sanitization buckets.
● Ensures that all tools and plate ware are prepared for service.
● Ensures that dishes are clean and properly stored, and stations are wiped for evening shift.
● Preps and refills workstations with all needed ingredients and equipment for the evening shift.
● Ensures that all dinner service items are ready to go. Fills up beer cheese, pulls bread and shells from the walk-in, and generally ensures that you are ready with everything pre-service.
● Cleans all dishes and surfaces throughout and at the end of service.
● Ensures that dishes and tools are properly stored at the end of service.
● Covers and puts away all perishable items at the end of service.
● Performs cleaning duties.
● Cleans and maintains equipment.
● Sweeps floors.
● Takes out trash and boxes at the end of shift.
● Cleans the employee bathroom, including the sink, toilet, and floor.