TEMPORARY DISHWASHER/KITCHEN WORKER

Station Set Up Dish Rooms/Outlets • Set up for service using partial racks first, check chemicals in dish machine, glass machine, Pulper and stacking belt. Set up dish room area with the proper solution for presoaking silverware. • Turn on glass machine along with booster heater, if applicable. • Turn on Pulper unit, ensure it is working properly, if applicable. • Essential job function is to keep entire area neat and orderly and complete all ware washing procedures in this area. • Maintain cleanliness of entire dish room, sweep and mop area when needed. • Dish machine cleanliness must be maintained, change water in dish machine every two hours or when needed during shift. De-lime dish machine at least twice a week. • Keep all clean glasses neat and always organized in dish room. Ensure racks are stored according to labels. Keep all empty glass racks organized and stored correctly. Operations During Daily Service • Scrap all dishes to maintain the dish machine can clean thoroughly. Load dish machine so he plates/china can be processed without breakage or damage. • Dish and other items should be checked for cleanliness as they are finished going thru the dish machine before placing back into service. • Glasses are to be prewashed if soiled prior to putting into racks for washing. • Glass Racks are to be stacked according to alike glasses. • Working at a safe speed will produce best results. Operations During Breakdown of Service • All China, glass, and black trays must be