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General Summary
Under general supervision, performs a variety of duties to maintain order and sanitary conditions in institutional kitchen and eating areas.
PRINCIPAL DUTIES AND RESPONSIBILITIES
1. Sweeps, mops and runs floor machine daily.
2. Operates dish machine following established policy to wash, unload and put away resident, cafeteria and special event dishes.
3. Washes, sanitizes and puts away pots and pans.
4. Collects trash and operates trash compactor.
5. Cleans and sanitizes work areas including ovens, deep fryer, tilt skillet, stoves and kettles.
6. Cleans and sanitizes cart room, coolers, outside of coolers, employee lounge, janitor room and hallways.
7. Performs emergency cleaning jobs as necessary.
8. Report any equipment repairs to the Food Service Supervisor.
9. Works in the SDR or kitchen tray line for the noon and evening meal, to check trays or carry trays and serve beverages as well as serving ice cream on certain days. ( as needed)
10. Keep dish machine, sinks, carts and floor in the dish room clean.
11. Take clean dish supplies to the appropriate areas.
12. At the end of the shift, responsible for the lock up of the kitchen.
13. Clean coolers, walls, extra equipment, shelves, etc. on the weekends.
14. Responsible for any other jobs assigned by the Food Service Supervisor.
Qualifications
- Previous experience in the food industry or a restaurant setting is preferred
- Knowledge of basic food handling and preparation techniques
- Familiarity with culinary terms and kitchen equipment
- Understanding of food safety practices and procedures
- Ability to work well in a environment as part of a team
- Willingness to learn and take direction from senior kitchen staff
Pay: From $15.86 per hour
Benefits:
Ability to Commute:
Ability to Relocate:
Work Location: In person
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