Key Responsibilities Dishwashing: Wash, sanitize, and dry all plates, silverware, glassware, pots, and pans using industrial machines or by hand. Kitchen Sanitation: Sweep and mop kitchen floors, clean work surfaces, and sanitize the dish pit area. Waste Management: Monitor trash cans, dispose of garbage, and break down boxes according to the closing checklist. Restocking: Stack and organize clean dishes, utensils, and cookware in their designated storage areas and serving stations. Team Support: Assist other kitchen staff with basic food preparation, receiving deliveries, or closing tasks as needed
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