ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

 

Delivers and picks up meals from classrooms if needed Organize dish room in such a way as to prevent contamination of clean dishes and utensils with soiled ones. Fill dish sinks with fresh water and detergent at least two times per day. Scrape and rinse all items to be cleaned. Pre-soak all serving utensils prior to rinsing and washing. Check final rinse temperatures daily and record on Form #66. Inspect all clean dishes and eating utensils for stains or food particles. Clean scrap strainers a minimum of 5 times per day. Keep soap dispensing systems full at all times.  Put away all dishes, utensils and silverware. Empty and clean dish sinks Clean dish dollies and carts Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule. Clean and sanitize the work surfaces and sink before each use. Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps to pot washing found in operations manual. Sweep and mop kitchen, delivery area, storage areas and servery.  Separate cardboard and other recyclables into the appropriate bin. Replace garbage bags often throughout the day. Wash off carts after each use. help put orders away. organize dry storage, walk-in coolers. keep all hazards off of floors, empty boxes, cart racks, boxes, trash, food scraps. Sweeps under all counters, tables, equipment and stations daily.

 

ADDITIONAL DUTIES AND RESPONSIBILITIES:

 

Put away deliveries Maintain stock room/walk-ins and other storage areas in an organized and clean manner. Keep cleaning supplies away from food areas. Deliver Meals/Food Warmers to assigned Schools Perform other duties as assigned