Utilities and Equipment Maintenance

Primary Responsibilities: Maintains kitchen

work areas, equipment, dishes and utensils in a clean, sanitary and orderly

condition. Assists in food preparation procedures.

Essential Functions and Duties:

**Essential functions are the basic job duties that an employee must be able to

perform, with or without reasonable accommodation.

1. Scrapes and pre-rinses food from dirty dishes and places them in dishwashing

machine.

2. Washes pots, pans and trays by hand and/or machine.

3. Completes all assigned prep work.

4. Removes trash and garbage to dumpster area.

5. Washes work area tables, walls, refrigerator equipment, cooking equipment

and floors.

6. Cleans garbage cans and trash receptacles.

7. Assembles, maintains and breaks down dish machine.

8. All other job duties assigned by a manager to ensure the effective and

orderly operations of the restaurant.

Service Expectations:

• Make it Right, Make it Fast Make it Friendly, Personal Connections
• Keep it Clean and Comfortable
• Set the Pace and be Attentive
• Make it Right, Serve it Fast
• Find it, Fix it

Qualification

Standards:

1. Transports cases up to 50 pounds up to 20 times per day.

2. Ability to place plates, utensils, pans and cases on both high and low

shelves.

3. Works indoors (90%), outdoors (10%).

4. Works frequently in a hot and damp environment.

5. Able to respond in emergency situations to avoid imminent danger to self and

others.